Perfect Pretzel Bites (Print Version)

# Ingredients:

01 - 1 teaspoon salt
02 - 1 1/2 cups (360ml) lukewarm water
03 - 1 tablespoon (14g) unsalted butter, melted and cooled slightly
04 - 2 1/4 teaspoons (7g) instant or active dry yeast
05 - 1 tablespoon granulated or brown sugar
06 - Coarse sea salt or large-grain salt for sprinkling on top
07 - 3 3/4 – 4 cups (469–500g) all-purpose flour, leveled and measured properly, plus extra for dusting or handling the dough

→ Bath with Baking Soda

08 - 9 cups (2,160ml) water
09 - 1/2 cup (120g) baking soda

→ Optional Dips

10 - Favorite mustard or a spicy cheese dip

# Instructions:

01 - In the bowl of a stand mixer, combine warm water, yeast, and sugar. Use a paddle or dough hook to mix, or grab a large bowl and stir with a silicone spatula or wooden spoon if you don’t have a stand mixer. Let the mixture sit covered for about 5 minutes until bubbles form on the surface. Add salt, cooled melted butter, and roughly 375g of flour (3 cups). Start mixing at a low speed (or stir manually) for about one minute. Push down any mixture stuck on the sides, then add another 3/4 cup (95g) of flour. Mix for 2 minutes, adding tiny amounts of the remaining 1/4 cup until it forms a doughy texture.
02 - If kneading by hand, lightly flour a surface and work the dough for 5 minutes, or use a dough hook attachment instead. You can sprinkle a little flour if things get sticky, but keep it soft and slightly stretchy. Test it by pulling a small piece — it should stretch without easily tearing. Let the dough rest under a towel for 10 to 30 minutes.
03 - Set the oven to 400°F (204°C) and let it heat up. Prepare two baking pans by laying down parchment paper or silicone mats. If you'd like extra nonstick power, smear some butter or spray them lightly with oil.
04 - Flatten the dough slightly, then cut it into six sections using a knife, bench scraper, or pizza cutter. Dust your workspace with a little flour to avoid sticking, and roll each section into a rope about 20 inches long. If the dough doesn’t stretch easily, let it sit for 10 minutes to relax. Cut each rope into pieces roughly 1.5–2 inches wide to create bite-sized portions.
05 - Heat a large pot with water and stir in baking soda. When it’s at a full boil, dunk about 8–10 pieces into the mixture for around 10–15 seconds. Use a slotted spoon to lift them out, letting any extra water drip off, then arrange them on the prepared baking trays. Scatter coarse salt on top while the dough’s still damp. Keep going until all bites are coated.
06 - Slide the trays into the oven and bake for around 15 minutes or until they turn a nice golden-brown color. Serve them warm from the oven — they’re best fresh!
07 - Put any leftover bites into a sealed container and keep at room temperature for up to 3 days. To warm them up again, microwave briefly or bake at 350°F (177°C) for about 5 minutes.

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