Pretzel Bites

​1 ½ cups warm water
2 tablespoons sugar
1 packet (.25 ounce) active dry yeast
6 tablespoons butter, melted
2 ½ teaspoons kosher salt, plus additional for sprinkling
4 ½ to 5 cups flour
vegetable oil
12 cups water
¾ cup baking soda
1 egg, beaten
 
1.  In the bowl of a stand mixer fitted with dough hook, whisk together the 1 ½ cups warm water, sugar, yeast, and butter.  Let stand until foamy, about 5 minutes.
 
2.  Add the 2 ½ teaspoons salt and 4 ½ cups flour and mix on low until combined.  If dough appears too wet, add remaining ½ cup flour, a tablespoon or two at a time.  Increase speed to medium and knead until dough is smooth and pulls away from the sides of bowl, about 5-6 minutes. 
 
3.  Coat the inside of a large bowl with vegetable oil.  Turn dough out onto counter and knead by hand into a neat ball.  Transfer to bowl and turn to oil all sides.  Cover with a towel and place in a warm spot (microwave or turned off oven works well) until doubled in size, about an hour.
 
3.  Combine the 12 cups water and baking soda in a large stockpot; bring to a boil.  Meanwhile, turn dough out onto counter and gently pat down into a circle.  With a sharp knife or bench scraper, cut into 8 wedges.  Roll each wedge into a long rope, about 1 inch in diameter, and cut into pieces about 1 ½ inches long. 
 
4.  Preheat oven to 425 degrees.  Line a large baking sheet with three layers of paper towels and line two more baking sheets with parchment paper.  When water and baking soda solution reaches a rolling boil, reduce heat slightly and boil the dough pieces, about 15 at a time, for 30 seconds.  Skim foam from water as it accumulates.  Drain dough pieces briefly on paper towels before arranging on parchment paper lined baking sheets, close together but not touching. 

5.  Brush with beaten egg and sprinkle generously with kosher salt.  Place both sheets in oven on upper and lower racks and bake for 8 minutes; rotate pans and bake until just golden, about 7-8 minutes.  Cool for 5-10 minutes on baking racks until serving with cheese sauce or mustard for dipping. 
 
Added November 2017