Step 1: Activate the Yeast : In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until frothy and bubbly.

This means your yeast is alive and ready.

Step 2: Make the Dough : Add melted butter and salt to the yeast mixture. Stir in flour, one cup at a time, until a soft dough forms. Knead on a lightly floured surface for 5–7 minutes until smooth and elastic. If the dough feels too sticky, add a little more flour — but don’t overdo it; the dough should remain soft.

Step 3: Let the Dough Rise : Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise for about 1 hour, or until doubled in size.

Step 4: Shape the Pretzel Bites :Preheat oven to 450°F (230°C) and line two baking sheets with parchment paper. Once the dough has risen, punch it down and divide it into 4 equal pieces. Roll each piece into a long rope (about 20 inches). Cut each rope into 1-inch pieces to create small bites.

Step 5: Boil in Baking Soda Bath : In a large pot, bring 10 cups of water and ⅔ cup of baking soda to a boil. Drop pretzel bites into the boiling water (about 10 at a time) for 20–30 seconds. Remove with a slotted spoon and place on prepared baking sheets. This boiling step gives the pretzels their signature chewy texture and deep brown color.

Step 6: Bake the Pretzels : Brush each pretzel bite with egg wash and sprinkle with coarse salt. Bake for 12–15 minutes, until golden brown. Brush with a little melted butter (optional but heavenly) after baking.

Step 7: Make the Cheese Dip : In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute (to remove raw flour taste). Slowly add milk, whisking constantly until smooth and slightly thickened. Remove from heat and stir in cheddar cheese, garlic powder, and mustard powder. Season with salt and pepper to taste. If too thick, add a splash of milk. If too thin, cook a bit longer.