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In the bowl of your mixer, whisk together the yeast, sugar and milk.
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After 5-7 minutes, you will see the yeast begin to bubble.
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At this point add the flour and sea salt and mix together.
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With dough hook attached, mix on low medium speed for about 5-6 minutes until dough comes together as pictured.
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While dough is mixing, lightly grease a large bowl with a little bit of olive oil.
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When dough is finished mixing, gather dough together into a uniform mass and place dough in greased bowl.
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Cover bowl with clean towel or plastic wrap.
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Allow dough to rise in warm area for 90 minutes. (If your oven has a "proof" setting, this is perfect)
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After 90 minutes, your dough should have doubled.
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Preheat oven to 450 F. and line baking sheets with parchment paper.
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Punch dough to "deflate" it and turn in onto clean counter. Knead once or twice and form into a nice ball.
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Cut dough in four equal pieces, roll each piece into a ball and cut again into four equal pieces so you have 16 sections of dough.
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Cover these with a towel or plastic wrap.
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Prepare water bath by mixing water and baking soda in a large pot. Set pot on stove over high heat to boil.
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Working with one section of dough at a time, roll to a rope about 8 inches long and cut each rope into 6 equal pieces.
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You should be able to place 12 pieces of dough into boiling water bath at a time.
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Boil for about 30 seconds and remove dough pieces with a slotted spoon directly to baking sheet. Sprinkle with salt.
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Continue process until all dough used. You should have about 48 "bites" on each baking sheet.
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Bake for about 8 minutes until golden brown. Check at about 6 minutes because once these start to brown, they brown quickly.
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Let cool a bit and enjoy! I served mine with
my Creamy Vegan Cheese