Ingredients:

  • 1 ½ cups Warm Water (105°F–115°F)
  • 2 ¼ teaspoons Active Dry Yeast
  • 1 tablespoon Granulated Sugar
  • 4 ½ cups All-Purpose Flour, plus extra for dusting
  • 2 teaspoons Fine Salt
  • ¼ cup Unsalted Butter, melted and slightly cooled (for dough)
  • 8 cups Water (for boiling bath)
  • ½ cup Baking Soda (Bicarbonate of Soda)
  • ½ cup Unsalted Butter, melted (for brushing and finishing)
  • ½ cup Coarse Pretzel Salt or flaky sea salt

Instructions:

  1. Activate the Yeast: Combine warm water, yeast, and sugar in a small bowl. Let stand for 5–10 minutes until foamy (the 'bloom').
  2. Mix the Dough: In a large bowl or stand mixer, combine flour and fine salt. Pour in the yeast mixture and the melted ¼ cup butter. Mix until a shaggy dough forms.
  3. Knead: Knead on a lightly floured surface (or with a dough hook) for 6–8 minutes until smooth and elastic.
  4. First Rise (Proofing): Place dough in a lightly oiled bowl, cover with cling film, and let rise in a warm spot for 60–90 minutes, or until doubled in size.
  5. Shape the Bites: Punch the dough down gently. Divide the dough into 8 equal pieces. Roll each piece into a long rope (about 1-inch thick), then cut the rope into 6–7 equal bite-sized pieces. Roll each piece into a smooth ball.
  6. Prepare the Bath: Bring the 8 cups of water and ½ cup baking soda to a rolling boil in a large, deep pot. Caution: It may foam vigorously.
  7. The Dip: Working in small batches (6–8 bites at a time), carefully drop the dough balls into the boiling bath. Boil for exactly 30 seconds per side (1 minute total). Use a slotted spoon to remove them immediately.
  8. Bake Prep: Place the boiled bites onto parchment-lined baking sheets, leaving a little space between them.
  9. Salt & Bake: Brush the tops generously with melted butter (from the ½ cup reserved), then sprinkle heavily with pretzel salt. Bake in a preheated oven at 425°F (220°C) for 10–12 minutes, rotating halfway, until deep golden brown.
  10. The Grand Finale: Immediately transfer the hot bites to a large bowl. Douse liberally with the remaining melted butter and toss gently to coat. Serve piping hot.