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Whisk the yeast into 1 and 1/2 cups warm water. Allow to sit for 1 minute. Some clusters of yeast may remain. Add salt, brown sugar, and melted butter. Whisk until fairly combined. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add up to 1/4 cup more. Poke the dough with your finger - if it bounces back, it is ready to knead.
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Turn the dough out onto a lightly floured surface. Knead the dough for about 3 minutes, then shape into a ball. Place in a large greased mixing bowl. I usually use nonstick spray to grease it, but olive oil works too. Cover and let the dough rest in a warm area for about 10 minutes.
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Preheat oven to 425°F (218°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
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With a sharp knife, cut ball of dough into 6 sections. Roll the dough into six 20-inch long ropes. Cut the rope into 1.5 inch pieces to make bites.
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Combine 9 cups of water and the baking soda in a large pot and bring to a rapid boil. Drop 8-10 pretzel bites into water and let sit for 20 seconds. Remove with a spatula and place onto the prepared baking sheet. Make sure the bites aren't touching.
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Brush beaten egg over each pretzel bite. Sprinkle with sea salt. Bake batches for 15 minutes each, or until golden brown.
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Remove from oven and serve with cheese sauce, mustard, ranch or any condiment you enjoy. Pretzel bites remain fresh for up to 3 days in an airtight container, though they will lose some softness.