Ingredients:

  • 1 1/2 cups (355ml) warm water (105-115°F/40-46°C)
  • 1 teaspoon (5ml) sugar
  • 2 1/4 teaspoons (7g) active dry yeast (or one 0.25-ounce/7g packet)
  • 4 1/2 cups (540g) all-purpose flour, plus more for dusting
  • 2 tablespoons (28g) unsalted butter, melted
  • 1 1/2 teaspoons (9g) salt
  • 10 cups (2.4 liters) water
  • 2/3 cup (160g) baking soda
  • 1 large egg, beaten with 1 tablespoon water
  • Coarse pretzel salt, for sprinkling

Instructions:

  1. In the bowl of your stand mixer (or a large bowl), combine warm water, sugar, and yeast. Let stand for 5-10 minutes until foamy.
  2. Add flour, melted butter, and salt to the yeast mixture. Knead with the dough hook attachment (or by hand) until a smooth, elastic dough forms (about 5-7 minutes).
  3. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
  4. Punch down the dough and divide it into 8 equal pieces. Roll each piece into a long rope (about 24 inches/60cm). Cut the rope into 1-inch pieces.
  5. Preheat oven to 450°F (232°C). Line baking sheets with parchment paper. Bring 10 cups of water and baking soda to a boil in a large pot. Gently drop the pretzel bites into the boiling water, about 10-12 at a time. Boil for 30 seconds per side.
  6. Remove the pretzel bites from the water with a slotted spoon and place them on the prepared baking sheets.
  7. Brush each pretzel bite with the egg wash and sprinkle generously with coarse pretzel salt.
  8. Bake for 12-15 minutes, or until golden brown. Let cool slightly before serving.