1-Mix 1 and 1/2 cups warm water, 2 and 1/4 teaspoons instant or active dry yeast, and 1 tablespoon brown sugar or granulated sugar; cover and let sit until foamy, about 5 minutes.

2-Add 1 teaspoon salt, 1 tablespoon melted unsalted butter, and 3 cups all-purpose flour; mix on low speed for 1 minute. Scrape the sides, then add 3/4 cup flour and beat until the dough pulls from the sides, about 2 minutes. Add up to 1/4 cup more flour if the dough feels too sticky.

3-Knead the dough for 5 minutes until it’s soft and slightly tacky; use the windowpane test to check if it’s ready by stretching a small piece to see if it forms a thin, translucent layer without breaking.

4-Cover and let the dough rest for 10-30 minutes to relax the gluten and make it easier to shape.

5-Preheat your oven to 400°F (204°C) and prepare two baking sheets with parchment paper or silicone mats for even baking.

6-Divide the dough into 6 portions, roll each into 20-inch ropes, and cut them into 1.5 2 inch pieces to form the bites.

7-Boil 9 cups water with 1/2 cup baking soda, then dip the pretzel bites for 10-15 seconds before draining them gently.

8-Place the bites on the baking sheets, sprinkle with coarse salt while they’re still wet, or leave them plain if you plan to add a cinnamon sugar topping later.

9-Bake for 15 minutes until golden brown, then serve warm with mustard or your preferred dip.

10-For storage, keep leftovers at room temperature for up to 3 days and reheat in the microwave or oven to refresh their texture.