Soft Pretzel Bites With Vegan Cheese Sauce

In a mixing bowl, combine warm water, sugar, and yeast. Allow it to sit for around 10 minutes, until it becomes frothy.
In a large bowl, mix 4 cups of flour with 1/2 tablespoon salt to start forming the dough.
Pour in the melted plant-based butter and the frothy yeast mixture into the dry ingredients, stirring until a dough forms. Knead the dough for about 5-7 minutes, adding more flour if it’s sticky.
Grease a bowl lightly, place the dough inside, and swirl it around so it’s coated. Cover and let it rise for about an hour until it’s doubled in size.
Preheat your oven to 425°F and prepare a baking sheet lined with parchment paper.
Roll the risen dough onto a floured surface to about 1/2 inch thickness, then slice into small, rectangular pieces.
In a big pot, bring 3 quarts of water to a boil. Add baking soda cautiously, then boil the cut pretzel pieces in small sets for 1 minute on each side.
Transfer these boiled pretzels onto the prepared baking sheet, brush with melted plant-based butter or oil, and sprinkle with coarse salt. Bake for 10-12 minutes, until golden brown.
For the cheese sauce, heat 2 tablespoons of plant-based butter in a saucepan over medium heat. Stir in 2 tablespoons of flour.
Gradually incorporate the rice milk, mixing to avoid lumps, then add garlic powder and salt.
Introduce the vegan cheddar cheese, stirring until smooth, and finally mix in the vegetable broth for a creamy finish. Optionally, top with paprika for extra flavor.
Enjoy these warm pretzel bites dipped in the luscious cheese sauce – perfect for sharing!