Working on some small pretzels to go with cheese fondue really easy just can't be scared of
 the lye which if you ever ate a pretzel that is dark in cooler, shiny on the outside and has that pretzel flavor well you ate lye. Whenever we make I always think "who was the first person to come up with this idea and convinced someone to actually eat it" anyways they came out great and easy will have on the menu.

Pretzel dough shaped into a log, then we cut into bite size pieces.

then we spray a sheet pan with pan release, place the dough bits on there and allow to proof, when fully
rising we freeze.
take the froze dough and dip in the lye bath onto a sheet pan with pan release don't use parchment paper the lye will cause the dough to stick and you will be eating paper.

After dipping sprinkle with a course ground salt we use Malton very clean flaky pieces and nice texture,
then bake right into the oven after sprinkling with salt.
Pretzel bites, like golden brown nuggets of love, they almost didn't make it to the next photo

No cheese this time, but some really great french mustard.

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