Whole Wheat Pretzel Bites

1 cup lukewarm (but not hot) water
1 tablespoon sugar
2 tablespoons canola oil
1/2 teaspoon salt
2 cups all-purpose flour
1 cup wheat flour
2 teaspoons yeast

Combine all ingredients in the bread machine in the order listed (meaning, add the water first and add the yeast last). For the yeast, make a shallow well in the middle of the flour and add the yeast there. Select "Dough" setting on bread machine, and press "Start."

When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured surface.

Divide dough into about three dozen balls, one-inch in diameter. Place on baking stone or cookie sheet spritzed with olive oil or another non-stick spray. Leave about an inch between each piece of dough. (You may have to use 2 baking sheets to fit them all.) Cover with tea towel and let rise for 20 minutes.

In a 3-quart sauce pan, fill with water halfway and bring to a boil. Add 2 tablespoons baking soda. Drop dough pieces into water and let simmer for 10 seconds on each side. Remove from water and let dry slightly on a cloth napkin or towel. (You will probably have to do this in batches, a few pieces of dough at a time.)

Place on a greased baking sheet and sprinkle with sea salt. Bake at 425 for about 8 to 10 minutes, depending on how large you made your bites, so that they are golden on top. Transfer to a wire rack to cool. If not eating immediately, store in airtight container for three to four days. Makes about 3 dozen bite-size pretzel pieces.