Ingredients:

  • 1 ½ cups warm water (105°F–115°F)
  • 2 ¼ teaspoons active dry yeast
  • 2 tablespoons granulated sugar
  • 4 ½ cups all-purpose flour (plus more for dusting)
  • 1 teaspoon fine sea salt
  • 4 tablespoons unsalted butter, melted
  • 8 cups water (for boiling bath)
  • ½ cup baking soda (for boiling bath)
  • 1 large egg whisked with 1 tablespoon water (for egg wash)
  • ¼ cup coarse pretzel salt (or flaky sea salt)
  • For the Dip: ¼ cup Dijon Mustard
  • For the Dip: 2 tablespoons whole grain mustard
  • For the Dip: ¼ cup full-fat mayonnaise
  • For the Dip: 1 teaspoon apple cider vinegar

Instructions:

  1. Activate the Yeast: Combine 1 ½ cups warm water, sugar, and yeast. Let stand until foamy (about 5–10 minutes).
  2. Mix the Dough: In a large bowl, whisk together flour and salt. Pour in the yeast mixture and melted butter. Mix until a shaggy dough forms.
  3. Knead: Knead by hand on a lightly floured surface or using a dough hook for 5–7 minutes until smooth and elastic. The dough will be slightly tacky.
  4. First Rise: Place dough in a lightly oiled bowl, cover, and allow to rise in a warm spot until doubled in size (approx. 1 hour).
  5. Shape the Bites: Punch down the dough gently. Divide into 4 equal pieces. Roll each piece into a long rope (about 1 inch thick). Cut the ropes into uniform 1-inch pieces to create the Soft Pretzel Bites.
  6. Prepare the Bath: Bring the 8 cups of water to a gentle, rolling boil. Carefully whisk in the ½ cup of baking soda (it will fizz up vigorously). Reduce heat to a steady simmer.
  7. The Alkaline Dip: Working in small batches (10–12 pieces), drop the dough pieces into the simmering bath for exactly 30 seconds, flipping once halfway through. Do not overcook.
  8. Drain & Prepare for Baking: Remove bites with a slotted spoon, letting excess water drip off, and arrange them on baking sheets lined with parchment paper.
  9. Egg Wash & Salt: Brush the drained bites generously with the egg wash, then sprinkle immediately and heavily with coarse salt.
  10. Bake: Bake at 425°F (220°C) for 12–15 minutes, rotating halfway through, until deep golden brown.
  11. Make the Dip: While baking, whisk all dip ingredients (Dijon, whole grain mustard, mayonnaise, and apple cider vinegar) together until smooth.
  12. Serve Hot: Serve the pretzel bites immediately alongside the tangy mustard dip.