Ingredients:

  • 1 ½ cups Warm Water (105–115°F)
  • 2 ¼ teaspoons Active Dry Yeast
  • 1 tablespoon Granulated Sugar
  • 4 cups All-Purpose Flour, plus more for dusting
  • 1 ½ teaspoons Fine Sea Salt (for dough)
  • 4 tablespoons Unsalted Butter, melted (for dough)
  • 8 cups Water (for boiling bath)
  • ½ cup Baking Soda (Bicarbonate of Soda)
  • 1 large Egg, lightly beaten with 1 tablespoon of water (for egg wash)
  • ¼ cup Coarse Pretzel Salt or Flaky Sea Salt (for finishing)
  • 6 tablespoons Unsalted Butter (for dip)
  • 2 cloves Garlic, minced finely (for dip)
  • 1 tablespoon Fresh Parsley, finely chopped (optional)

Instructions:

  1. Activate Yeast: Combine warm water, sugar, and yeast in a small bowl. Let stand 5-10 minutes until frothy.
  2. Make the Dough: In a large bowl, whisk together flour and fine salt. Pour in the yeast mixture and melted butter. Mix until a shaggy dough forms.
  3. Knead: Knead the dough for 5-7 minutes by hand or with a mixer until smooth and elastic.
  4. First Rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 60-90 minutes until doubled in size.
  5. Shape Bites: Punch the dough down. Roll out sections of dough into ropes about ¾-inch thick. Cut the ropes into 1-inch pieces.
  6. Prepare Bath: While shaping, bring 8 cups of water to a rolling boil in a deep pot. Carefully whisk in the ½ cup of baking soda (it will foam fiercely). Reduce heat slightly to a gentle, steady simmer.
  7. The Alkali Dip: Working in batches, gently drop 8-10 pretzel bites into the simmering bath for precisely 30 seconds, flipping halfway through. Do not overcook them.
  8. Drain & Prepare for Baking: Remove bites with a slotted spoon, allowing excess water to drain. Place them on parchment-lined baking sheets.
  9. Egg Wash & Salt: Brush the boiled bites thoroughly with the egg wash, then sprinkle immediately and liberally with coarse pretzel salt.
  10. Bake: Bake in a preheated oven at 425°F (220°C) for 10-12 minutes, rotating the tray halfway, until deep golden brown.
  11. Make the Butter Dip: While baking, gently melt the 6 tablespoons of butter in a small saucepan. Stir in minced garlic and chopped parsley. Keep warm.
  12. Serve: Immediately toss the hot pretzel bites with half of the garlic butter, or serve the remaining butter on the side for dipping.