Start by adding 1 ½ cups warm water to a glass measuring cup, then add 1 tablespoon dark brown sugar and stir to dissolve. Add the yeast packet (2 ½ teaspoons) and let it sit for 5-10 minutes until proofed and frothy looking.

In the bowl of a stand mixer, add 1-2 cups of the all-purpose flour, 2 tablespoons melted butter, and the yeast mixture. On low speed, mix to combine. Once mixed, add 1 teaspoon kosher salt and the rest of the all-purpose flour. Continue mixing until a shaggy dough forms.

Replace the blending tool with a dough hook and knead the dough on medium-low speed for another 4-6 minutes. The dough should clear the sides of the bowl and be slightly tacky, but not sticky. If it is too sticky, add some more flour, a tablespoon at a time, until it is tacky but not sticky.

Lightly oil a mixing bowl and transfer the pretzel dough to it. Cover with plastic wrap or a damp towel and set it somewhere warm to rise for about an hour, until doubled in size.

This will change your baking soda (sodium bicarbonate) into baked baking soda (sodium carbonate). The resulting base will fall somewhere between baking soda and lye on the pH scale. Using this instead of baking soda will give you darker pretzel bites but is optional.

After the dough has doubled, punch it down and dump it out onto a non-floured work surface. Work the dough into a rough, even circle. Using a knife or bench scraper, divide the dough into 6 equal pieces.

Working with one piece at a time, stretch and roll the dough into roughly an 18-20” rope that is ¾” – 1” thick. The length is less important than the thickness here. Using a knife or bench scraper again, cut the rope into roughly 1” segments and set aside.

Preheat the oven to 450°F / 230°C and move the racks to the upper third and lower third positions. Line two baking sheets with foil and lightly grease them with oil. In the meantime, bring 8 cups of water to a boil in a large pot, add the (baked) baking soda and stir to dissolve.

Once the alkaline solution comes to a boil, add the pretzel bites in batches of 10-12 at a time. Let them boil for about 30 seconds, being sure to dunk or flip them around so they get fully covered. Remove from the water with a slotted spoon or fine mesh strainer, shaking off excess water, and dump onto a baking sheet.

When both sheet trays are full, brush with the optional egg-wash if using, and sprinkle the tops with some coarse salt. Use more salt than you think you need, as this is the primary flavoring.

Place the baking sheets into the oven and bake for 11-13 minutes, rotating the sheets halfway through. Let them cool on the baking sheet for about 5 minutes, then remove. Continue this boiling and baking process until all pretzel bites have been made.

Serve warm with your favorite mustard, cheese sauce, or my favorite beer cheese dip.