Follow these step-by-step instructions carefully to achieve perfectly soft, chewy, and golden pretzel bites.

Step 1: Activate the Yeast

In the bowl of a stand mixer fitted with the dough hook attachment (or a large mixing bowl if making by hand), combine the warm water, sugar, and active dry yeast. Give it a gentle stir and let it sit for 5-10 minutes. You’ll know the yeast is active when the mixture becomes foamy and frothy on top. If this doesn’t happen, your yeast may be old or the water was too hot/cold, and you should start over with a fresh packet.

Step 2: Form the Dough

Once the yeast is activated, add the melted butter, kosher salt, and 4 cups of all-purpose flour to the bowl. Turn the mixer on low speed and mix until the ingredients come together to form a shaggy dough.

Step 3: Knead the Dough

Increase the mixer speed to medium-low and knead the dough for 5-7 minutes. The dough should become smooth, elastic, and pull away cleanly from the sides of the bowl. If it’s still very sticky, add a tablespoon of flour at a time until it reaches the right consistency. If kneading by hand, turn the shaggy dough out onto a lightly floured surface and knead for 8-10 minutes until it’s smooth and elastic.

Step 4: Let the Dough Rise

Lightly grease a large, clean bowl with a little oil or cooking spray. Form the kneaded dough into a ball and place it in the bowl, turning it over once to coat the top with oil. Cover the bowl with plastic wrap or a damp kitchen towel. Let the dough rise in a warm, draft-free spot for 60-90 minutes, or until it has doubled in size.

Step 5: Prepare for Baking and Shaping

Once the dough has risen, preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper and lightly grease them or use silicone baking mats. This prevents sticking.

Step 6: Shape the Pretzel Bites

Gently punch down the risen dough to release the air. Transfer it to a lightly floured work surface. Divide the dough into 6 equal portions. Working with one portion at a time, roll it out into a long, even rope about 20-24 inches long and 1 inch thick. Use a sharp knife or a bench scraper to cut the rope into 1 to 1.5-inch pieces. These are your pretzel bites. Repeat with the remaining 5 portions of dough.

Step 7: The Baking Soda Bath

In a large pot or Dutch oven, bring the 10 cups of water and ⅔ cup of baking soda to a rolling boil. Carefully, and working in batches of 15-20, drop the pretzel bites into the boiling water. Boil for only 20-30 seconds per batch. Any longer and they can develop a metallic taste. Use a slotted spoon or spider strainer to remove the bites from the water, allowing excess water to drip off, and arrange them in a single layer on your prepared baking sheets.

Step 8: Egg Wash and Bake

In a small bowl, whisk the large egg with a tablespoon of water to create an egg wash. Brush the tops of all the boiled pretzel bites with the egg wash. This is what gives them that beautiful, glossy finish and helps the salt stick. Immediately after brushing, sprinkle generously with coarse pretzel salt.

Step 9: Bake to Golden Perfection

Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the pretzel bites are a deep golden-brown color. It’s a good idea to rotate the pans halfway through baking to ensure they cook evenly.

Step 10: Prepare the Mustard Dip

While the pretzel bites are baking, prepare the dip. In a small bowl, whisk together the mayonnaise, Dijon mustard, whole grain mustard, honey, and apple cider vinegar until smooth and creamy. Stir in a pinch of paprika for color. Cover and refrigerate until ready to serve. The flavors will meld and become even better as it sits.

Step 11: Serve and Enjoy

Remove the pretzel bites from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack or serving platter. They are best served warm, alongside the chilled tangy mustard dip.