1-First, in a large bowl, whisk together 1 and 1/2 cups warm water, 2 and 1/4 teaspoons instant or active dry yeast, and 1 tablespoon brown sugar or granulated sugar until combined. Cover and let it sit for 5 minutes or until foamy to activate the yeast. This step ensures the dough rises properly without a long wait.

2-Next, add 1 teaspoon salt, 1 tablespoon melted and slightly cooled unsalted butter, and 3 cups of the all-purpose flour. Beat on low speed for 1 minute, scrape the sides of the bowl, then add 3/4 cup more flour and continue beating until the dough pulls away from the bowl, about 2 minutes. If it’s too sticky, incorporate the remaining 1/4 cup flour.

3-Then, knead the dough for 5 minutes using a dough hook or by hand on a floured surface until it’s slightly soft and passes the windowpane test. Cover the dough and let it rest for 10-30 minutes. Preheat your oven to 400°F and line baking sheets with parchment paper or silicone mats while it rests.

4-Divide the dough into 6 pieces and roll each into a 20-inch rope, letting it rest if it shrinks back. Cut the ropes into 1.5 to 2-inch bites. Prepare the baking soda bath by boiling 9 cups water with 1/2 cup baking soda, then boil the pretzel bites in batches for 10-15 seconds, drain them, and place on the baking sheets.

5-Sprinkle with coarse salt while still wet, or leave plain for other toppings. Bake for 15 minutes or until golden brown, then serve warm. For dietary adaptations like vegan or gluten-free, simply use the substitutions from the ingredients section in this same process. This method not only delivers great taste but also allows for creativity, as shared in recipes like our queso dip for pairing options.