Instructions

• In the bowl of a stand mixer fitted with the paddle attachment, add 2 cups (248 g) of the all-purpose flour, the instant yeast (1 envelope / 2¼ tsp), granulated sugar (1 tbsp / 13 g), and salt (1½ tsp). Whisk to combine the dry ingredients.
• In a microwave-safe measuring cup, combine the water (1⅓ cups / 316 ml) and the softened unsalted butter (2 tbsp / 28 g). Heat in 30-second increments on high until the mixture reaches 120–130°F; the butter may not fully melt.
• Pour the warm water-and-butter mixture into the mixer bowl. Run the mixer on low speed to combine.
• With the mixer running, add the remaining flour (up to 2 cups / 248 g) gradually. Continue mixing until the dough starts to come together, then switch to the dough hook and knead on medium-low speed until the dough forms a cohesive ball in the center of the mixer, about 2–4 minutes. The dough should be slightly sticky and may leave traces on the bowl.
• Lightly flour a work surface. Transfer the dough to the surface, sprinkle a bit of flour on top if needed, and knead by hand a few times (up to 2 minutes), using only the total 4 cups (492 g) of flour called for—add the remaining flour you reserved as needed so the dough doesn’t stick. The dough is properly kneaded when it springs back when pressed with two fingers.
• Cover the dough and let it rest for 10 minutes. While the dough rests, line two baking sheets with parchment paper or silicone baking mats, and preheat the oven to 400°F.
• While the dough rests (or while shaping), bring the boiling bath: in a large pot combine the 10 cups water and the ¾ cup baking soda and bring to a boil. Cover and maintain at a high simmer/low boil until ready to boil the pretzel bites.
• After the 10-minute rest, divide the dough into 12 equal pieces (about 70 g each). Roll each piece into a rope about 14 inches long.
• Cut each rope into roughly 1-inch pieces to make the pretzel bites (you can cut by halving, then halving again, etc., until pieces are about 1 inch). Arrange the bites on the prepared baking sheets with a little space between them.
• Bring the baking-soda bath to a boil. Working in batches (about 6–8 bites at a time, depending on pot size), drop the bites into the boiling water and boil for no more than 20 seconds. Use a slotted spoon to remove them, allow excess water to drain, and return them to the baking sheet. Immediately sprinkle each batch with sea salt or coarse salt.
• Bake the pretzel bites in the preheated 400°F oven for 8–15 minutes, or until they are a dark golden brown on top. Check halfway through baking and rotate pans if needed for even browning.
• Cool slightly before serving. Store cooled pretzel bites in an airtight container for up to 2 days or freeze for up to one month.