Can I bake mini churro bites instead of frying?

Oh honey, I wish. I tried baking them once when I was feeling "healthy" - total disaster. Without that hot oil bath, they just don't get that signature crispy exterior and tender middle. They ended up more like cinnamon-sugar breadsticks. Still tasty, but not the real deal. If you must bake, pipe onto parchment and brush with melted butter before sprinkling cinnamon sugar - but fair warning, it's just not the same.

How do I keep mini churro bites crispy?

The absolute BEST way is to eat them immediately (not usually a problem in my house). But if you must store store them, here's my trick: let them cool completely on a wire racks (not paper towels - they'll steam), then transfer to an airtight container with the lid slightly ajar. Before serving, pop them in a 350°F oven for 3-4 minutes to crisp back up. That cinnamon sugar coating helps maintain some crunch too.

Can I made too much dough - can I freeze it?

You bet, I always make extra dough because it freezes beautifully. Just pipe your churro shapes onto parchment-lined sheets and freeze solid, then transfer to freezer bags. When ready, fry straight from frozen - just add an extra 30 seconds to the oil. The texture stays perfect. I've kept dough this way for up to 3 months, though it never lasts that long in my freezer. Pro tip: Label the bag with the date - frozen churro dough looks suspiciously like cookie dough .