Instructions

• In a small bowl, stir together 1 ½ cups warm water, 1 packet active yeast (or 2 1/4 teaspoons), and 1 Tablespoon granulated sugar. Let sit 3 to 5 minutes, until the mixture is foamy. Stir in 1 ½ teaspoons Kosher salt.
• Preheat the oven to 425°F. Line a baking sheet with a silicone mat or parchment paper.
• In the large bowl of a stand mixer fitted with the dough hook, add 4 cups all-purpose flour and the yeast mixture. Knead with the dough hook for about 5 minutes, until the dough is smooth and elastic. (If kneading by hand, mix until combined and knead about 7–10 minutes until smooth.)
• Divide the dough into 6 equal sections. Working with one section at a time, roll into a rope about 15 inches long and about 1 inch thick.
• Use scissors to cut each rope into 1 1/2- to 2-inch pieces. Repeat with remaining ropes. This should make about 60 to 75 pretzel bites. (Optional: use scissors to cut a small “t” or “x” on the top of each piece for decoration.)
• In a small pot, bring about 8 cups water and 1/3 cup baking soda to a boil over medium heat.
• Once the water is boiling, work in batches: carefully place about 8 pretzel pieces into the boiling baking-soda water and boil for about 30 seconds. Use a slotted spoon to remove the pieces and transfer them to the prepared baking sheet, spacing them so they do not touch.
• Brush each pretzel bite lightly with the whisked large egg and sprinkle with extra Kosher salt to taste.
• Bake the pretzel bites in the preheated oven for 8 to 10 minutes, or until golden brown. If desired, you may turn the oven to broil for the last minute to brown the tops—watch closely to prevent burning.
• Remove the pretzel bites from the baking sheet to a cooling rack. Brush the tops with melted butter, if desired.
• Serve warm with your favorite dipping sauce.