Instructions

1. Prepare the Dough:

   • In the bowl of a stand mixer, combine 1 ½ cups water, sugar, yeast, and butter.
   • Mix with the dough hook until combined.
   • Let the mixture sit for 5 minutes.
   • Add salt and flour to the bowl and mix on low speed until incorporated.
   • Increase speed to medium and knead until dough is smooth and elastic, pulling away from the bowl sides (about 3-4 minutes).
   • If dough is too wet, add flour 1 tablespoon at a time.
   • Remove dough, knead into a ball by hand.

2. First Rise:

   • Lightly oil a bowl.
   • Place dough in bowl, turning to coat with oil.
   • Cover with plastic wrap or a clean towel.
   • Place in a warm spot and let rise until doubled in size (about 1 hour).

3. Shape and Boil:

   • Preheat oven to 425°F.
   • Bring 3 quarts water to a boil in a small roasting pan.
   • Carefully add baking soda (it will boil vigorously).
   • Divide dough into 8 equal pieces (about 4 ¼ – 4 ½ ounces each).
   • Roll each piece into a 22-inch rope.
   • Cut each rope into 1-inch pieces.
   • Boil pretzel bites in batches (about 15 at a time) for 30 seconds.
   • Remove with a slotted spoon and place on a baking sheet sprayed with cooking spray, ensuring they don’t touch.

4. Bake and Finish:

   • Brush pretzel bites with egg wash and season generously with salt.
   • Bake for 15-18 minutes, stirring halfway through, until golden brown.
   • Let rest on a baking rack for 5 minutes before serving.

Cheese Sauce

1. Melt Butter and Flour:

   • Melt butter in a saucepan over medium heat.
   • Whisk in flour and cook, whisking constantly, for 1 minute to form a paste.

2. Add Milk and Cook:

   • Gradually whisk in milk.
   • Cook uncovered, stirring constantly, until sauce thickens.

3. Stir in Cheese:

   • Remove from heat.
   • Whisk in cheddar cheese and salt until smooth and melted.
   • Serve immediately. Store leftovers in an airtight container in the refrigerator for up to one week.