Ingredients:

  • 1 ½ cups warm water (105-115°F)
  • 2 ¼ teaspoons active dry yeast
  • 2 Tablespoons granulated sugar
  • 4 cups all-purpose flour (plus extra for dusting)
  • ¼ cup melted unsalted butter (cooled slightly)
  • 1 ½ teaspoons fine table salt
  • 8 cups water (for boiling bath)
  • ½ cup baking soda (for boiling bath)
  • Coarse kosher salt or pretzel salt (for topping)
  • 4 Tablespoons melted unsalted butter (for brushing)
  • 6 Tablespoons unsalted butter (for dip)
  • ¼ cup Dijon mustard
  • 2 Tablespoons whole grain mustard
  • 2 Tablespoons heavy cream or milk
  • 1 teaspoon brown sugar (optional, for dip)

Instructions:

  1. Activate the Yeast: Combine 1 ½ cups warm water, sugar, and yeast in a bowl. Let stand until foamy (5-10 minutes).
  2. Mix the Dough: In a mixer or bowl, combine the yeast mixture, ¼ cup melted butter, and 1 ½ tsp fine salt. Gradually add the flour until a shaggy dough forms.
  3. Knead and Rise: Knead the dough for 5-7 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled in volume (about 1 hour).
  4. Shape the Bites: Punch down the dough. Divide into 4 equal sections. Roll each section into a long rope (about ¾ inch thick). Cut each rope into 1-inch pieces to form the bites.
  5. Prepare the Bath: Bring 8 cups of water to a rolling boil in a wide stockpot. Carefully whisk in the ½ cup of baking soda until dissolved (the mixture will fizz vigorously).
  6. Boil the Bites: Working in small batches, gently lower 6-8 dough pieces into the boiling soda water. Boil for exactly 30 seconds per side, then remove immediately with a slotted spoon.
  7. Bake Preparation: Arrange the boiled bites on baking sheets lined with parchment paper. Brush generously with 4 Tbsp melted butter and sprinkle immediately with coarse salt.
  8. Bake: Bake at 425°F (220°C) for 10-13 minutes, or until they achieve a deep, rich golden brown color.
  9. Prepare the Dip: While baking, melt 6 Tbsp of butter over medium heat until the milk solids turn deep amber (brown butter stage). Remove from heat and whisk in Dijon mustard, whole grain mustard, heavy cream, and optional brown sugar until smooth.
  10. Serve: Transfer hot bites to a rack for 5 minutes to cool slightly, then serve warm with the brown butter mustard dip.