Description

A baking soda bath is key to chewy, golden brown pretzel bites. The alkalinity provided by the hot baking soda bath gels the surface starch, which bakes to a browned, hardened finish. Many professional bakers use food-grade lye to provide the alkalinity, but baking soda is safer and more accessible for home cooks.

Directions

1. Gather the ingredients.
2. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the water, sugar, and yeast. Stir together and let stand until foamy, about 10 minutes.
3. Add 2 cups (240 grams) flour to the bowl and mix until smooth.
4. Add the remaining 1 cup (122 grams) of flour, salt, and melted butter. Change to the dough hook and knead until the dough is soft and slightly tacky, about 7 minutes. Alternatively, knead by hand, about 10 minutes.
5. Transfer the dough to a lightly greased bowl. Cover and let rise in a warm place until doubled in size, 45 minutes to 1 hour.
6. Position a rack in the upper and lower parts of the oven and heat to 400 F. Line 2 rimmed baking sheets with parchment paper. Grease the paper lightly.
7. Fill a large Dutch oven or other large pot half way with water. Bring to a boil over high heat.
8. Punch the dough down, transfer it to a lightly floured surface, and divide it into 4 equal pieces.
9. Roll each portion of dough into a log 10 to 12 inches long. Slice the log into 1-inch pieces. Cover with a damp kitchen towel. Repeat with the remaining dough.
10. Slowly add the baking soda to the boiling water and reduce the heat to medium to maintain a boil.
11. Add 9 to 10 pieces of pretzel dough to the boiling water and swirl them around for 15 seconds.
12. Use a skimmer or slotted spoon to transfer the dough pieces to the prepared baking sheets, arranging them about 1 1/2 inches apart. Repeat with the remaining dough pieces.
13. While still damp, sprinkle salt to taste over each piece of dough. Bake the pretzel bites until deep golden brown, 12 to 15 minutes. While the pretzels are baking, prepare the cheese dip.