Pretzel Bitz Recipe

Make the dough

In the bowl of a stand mixer (or a large mixing bowl), combine warm water, sugar and yeast. Stir and let sit 5 minutes until foamy. Add melted butter, flour and kosher salt. Using the dough hook, mix on low until combined, then increase speed to medium and knead about 5–7 minutes until smooth and slightly tacky. If mixing by hand, knead on a lightly floured surface 8–10 minutes.

First rise

Lightly oil a large bowl, place dough inside, turn to coat with oil, cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 45–60 minutes.

Shape Pretzel Bitz

Preheat oven to 425°F (220°C). Line two baking sheets with parchment and lightly oil. Turn dough out onto a lightly floured surface and divide into 24 equal pieces (about 1.25 oz / 35 g each). Roll each piece into a smooth ball or into small bite-sized knots. Place on prepared sheets leaving 1–1.5 inches between each.

Baking soda bath

Bring 6 cups of water to a gentle boil in a wide saucepan. Carefully stir in the 3 tablespoons baking soda (it will bubble). Working in batches, lower 8–12 pretzel bitz into the simmering baking soda bath for 20–30 seconds, using a slotted spoon to flip once so both sides get coated. Remove and drain briefly on a wire rack. Return to the parchment-lined baking sheet.

Salt and bake

Sprinkle the tops with coarse sea salt. Bake in the preheated oven for 12–15 minutes, rotating pans halfway, until deep golden brown. Remove from oven and transfer to a cooling rack; serve warm.

Whisk together yellow mustard, honey, mayonnaise, apple cider vinegar, black pepper and salt in a small bowl until smooth. Taste and adjust sweetness or acidity with extra honey or vinegar as desired. Chill until ready to serve.

Make roux

In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook 1–2 minutes, whisking constantly, until bubbly and lightly golden (this cooks off the raw flour taste).

Add milk

Slowly whisk in 1.5 cups cold milk, a little at a time, until smooth. Continue to cook and whisk until the mixture thickens and is simmering gently, about 3–5 minutes.

Finish sauce

Reduce heat to low. Add grated aged cheddar in small handfuls, stirring until melted and smooth. Stir in Dijon mustard, Worcestershire sauce, salt and pepper. If the sauce is too thin, mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry and whisk in; cook 1 minute to thicken. Keep warm over very low heat, stirring occasionally, or transfer to a small slow cooker on warm for serving.