Step 1: Activate the Yeast

In the bowl of a stand mixer or a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Gently stir the mixture and let it sit for 5-10 minutes. You are looking for the mixture to become foamy and bubbly. This process, known as “proofing” or “blooming,” confirms your yeast is alive and active. If it doesn’t foam, your yeast may be expired or the water was too hot or too cold, and you’ll need to start over with fresh yeast.

Step 2: Make and Knead the Dough

Once the yeast is foamy, add the melted butter and kosher salt to the bowl and give it a quick stir. Fit your stand mixer with the dough hook attachment. With the mixer on low speed, gradually add the bread flour, one cup at a time, until it is all incorporated. Continue to knead the dough on medium-low speed for 5-7 minutes. The dough should pull away from the sides of the bowl and become smooth and elastic.

• Kneading by Hand: If you don’t have a stand mixer, you can knead the dough by hand. After mixing in the flour with a wooden spoon to form a shaggy dough, turn it out onto a lightly floured surface. Knead for 8-10 minutes, until the dough is smooth, elastic, and springs back when you poke it.

Step 3: The First Rise

Lightly grease a large, clean bowl with 1 tablespoon of vegetable oil. Form your dough into a ball and place it in the greased bowl, turning it over once to coat the top with oil. This prevents a dry crust from forming. Cover the bowl with plastic wrap or a clean kitchen towel. Place it in a warm, draft-free spot and let it rise for 1 to 1 ½ hours, or until it has doubled in size.

Step 4: Shape the Pretzel Bites

Once the dough has doubled, gently punch it down to release the air. Transfer the dough to a clean, lightly floured work surface. Divide the dough into 8 equal pieces. Working with one piece at a time, roll it into a long rope, about 1-inch in diameter and 20-24 inches long. Use a sharp knife or a bench scraper to cut the rope into 1 to 1 ½-inch pieces. These are your pretzel bites! Repeat with the remaining 7 pieces of dough. Arrange the cut bites on two large baking sheets lined with parchment paper, making sure they don’t touch.

Step 5: Prepare the Baking Soda Bath

Preheat your oven to 425°F (220°C).

In a large stockpot or Dutch oven, bring the 10 cups of water to a rolling boil. Carefully and slowly add the ⅔ cup of baking soda. Be cautious, as the water will foam up significantly when you add it. Reduce the heat to a gentle simmer.

Step 6: Bathe the Pretzel Bites

Working in small batches of 10-15 bites, carefully drop the pretzel pieces into the simmering baking soda bath. Let them boil for about 20-30 seconds. They will puff up and float to the surface. Any longer and they can develop a slightly metallic taste. Use a slotted spoon or spider strainer to remove the bites from the water, allowing excess water to drip off. Place them back onto your parchment-lined baking sheets.

Step 7: Egg Wash and Bake

In a small bowl, whisk together the large egg and 1 tablespoon of water to create an egg wash. Brush the top of each boiled pretzel bite with the egg wash. This is what gives them that beautiful, shiny, deep-brown crust. Immediately after brushing, sprinkle generously with coarse pretzel salt.

Bake for 12-15 minutes, rotating the pans halfway through, until the pretzel bites are a deep, golden-brown color.

Step 8: Cool and Serve

Remove the baking sheets from the oven and let the pretzel bites cool on the pan for a few minutes before transferring them to a wire rack. They are best served warm.