Ingredients
1½cupsmilk,warm, (110 to 115 degrees F)
1tbspbrown sugar
2tspcoarse sea salt,plus extra for sprinkling
¼ozactive dry yeast,(1 package)
4½cupsall-purpose flour,plus more if needed
2tbspmelted butter,plus extra for brushing
9cupswater
½cupbaking soda
1large egg,whisked with 1 tbsp water
Preparation
Whisk together the warm milk, sugar and salt in a large mixing bowl. Sprinkle the yeast on top, and wait 5 minutes for the yeast to activate.
Add the flour and melted butter. Use a spoon to mix everything in until combined, and then use hands to knead the dough for about 4 minutes until it is smooth, adding a bit more flour if the dough is too sticky. *
Transfer the dough to a lightly-oiled bowl, cover with a damp towel, and let the dough rest for 20 to 30 minutes in a warm place until it has doubled in size.
Preheat the oven to 450 degrees F. Line two large baking sheets with parchment paper, then set aside.
Combine the water and baking soda in a stockpot or very large saucepan and bring to a boil over medium-high heat.
Turn the dough out onto a lightly-oiled work surface and divide into 12 equal pieces. Roll out each piece of dough into even ¾-inch wide ropes. Use a knife to cut the rope into individual pretzel bites, about 1-inch long each.
Very carefully, use a spatula or large wire strainer to transfer the the bites into the boiling water, about a dozen or so at a time time, for about 30 seconds per batch. Use the spatula to transfer the pretzel bites to the parchment-lined pan, and repeat with the remaining pretzel bites.
Finally, brush the top of each pretzel bite with the egg wash and sprinkle with the coarse sea salt.
Bake for 12 to 14 minutes until the pretzel bites reach the desired level of golden brown color. Transfer to a cooling rack.
To make the pretzel bites taste extra buttery, brush them with extra melted butter just before serving.
Serve warm and enjoy!
