Step by step

Method

8 steps

1. 1

   In the bowl of a stand mixer fitted with the dough hook, combine the warm water, brown sugar, yeast, and melted butter. Mix briefly to combine and let sit for 5 minutes until slightly foamy.

2. 2

   Add the kosher salt and flour. Mix on low until incorporated, then increase to medium speed and knead for 3 to 4 minutes until the dough is smooth and pulling away from the sides of the bowl. Add extra flour one tablespoon at a time if the dough is too sticky. Shape into a ball by hand on a clean surface.

3. 3

   Coat a large bowl with vegetable oil, add the dough, and turn to coat. Cover with a clean towel or plastic wrap and place in a warm spot to rise for 1 hour, or until doubled in size.

4. 4

   Preheat the oven to 425°F.

5. 5

   Bring 3 quarts of water to a boil in a large roasting pan. Slowly and carefully stir in the baking soda — it will bubble up, so add it gradually.

6. 6

   Divide the risen dough into 8 equal pieces. Roll each piece into a 22-inch rope and cut into 1-inch bite-sized pieces. Boil in batches of about 15 bites for 30 seconds each. Remove with a slotted spoon and place on a greased baking sheet. Brush with egg wash and sprinkle generously with coarse sea salt. Bake for 15 to 18 minutes until deep golden brown.

7. 7

   For the cheese sauce: melt butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until smooth and thickened. Stir in the grated cheddar until fully melted and creamy. Season to taste.

8. 8

   Transfer baked pretzel bites to a wire rack and rest for 5 minutes. Serve warm with cheese sauce.