In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if kneading by hand), combine 4 cups flour, 2 tsp instant yeast, 1 tbsp sugar and 1 tsp fine salt. Whisk to combine. Add 1 1/2 cups warm water (about 110°F / 43°C) and 2 tbsp melted butter. Mix on low speed until dough forms, then increase to medium and knead 4–6 minutes until smooth, elastic and slightly tacky. If the dough is very sticky, add up to 2 tbsp additional flour, 1 tbsp at a time. If by hand, stir until cohesive and knead on a lightly floured surface 8–10 minutes.

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

Shape and cut

Once risen, punch down the dough and turn it onto a lightly floured surface. Divide into 2 equal pieces. Roll each piece into a long rope about 1 to 1 1/2 inches in diameter. Cut the ropes into 1- to 1.5-inch bite-sized pieces and place them on a parchment-lined baking sheet, leaving a little space between pieces for handling.

Baking soda dip

Preheat oven to 450°F (230°C). In a large wide pot, bring about 8 cups of water to a gentle boil and carefully stir in 3/4 cup baking soda (bubbling will occur). Working in batches (8–12 pieces at a time), gently lower pretzel bites into the boiling baking soda solution using a slotted spoon or spider. Boil each batch for 20–30 seconds, flip once so each side gets briefly cooked, then remove and drain well on a rack or towel. Return pieces to the baking sheet seam-side up.

Egg wash & salt

Whisk 1 large egg with 1 tsp water to make an egg wash. Brush each pretzel bite lightly with the wash, then sprinkle evenly with the 2 tbsp coarse kosher salt or pretzel salt.

Bake

Bake in the preheated 450°F (230°C) oven for 10–12 minutes, turning the baking sheet halfway through if necessary for even browning. Pretzel bites should be deep golden brown on the surface and cooked through. Remove to a cooling rack for 5 minutes before serving.

Spicy Mustard

While the dough rises or during baking, combine 1/2 cup Dijon mustard, 1/4 cup yellow mustard, 1 tsp hot honey (or regular honey), 1/2 tsp sriracha, 1 tsp apple cider vinegar, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl. Whisk until smooth and taste; adjust heat or sweetness to preference. Transfer to a serving bowl and refrigerate briefly if making ahead. Bring to room temperature before serving with warm pretzel bites.

Warm Cheese Sauce

Make the roux

In a medium saucepan over medium heat, melt 2 tbsp unsalted butter. Add 2 tbsp all-purpose flour and whisk continuously for 1–2 minutes to form a pale roux (do not let it brown).

Add milk and thicken

Slowly pour in 1 cup whole milk while whisking to prevent lumps. Continue to cook and whisk until the sauce thickens and bubbles gently, about 3–4 minutes.

Finish the cheese sauce

Reduce heat to low. Stir in 1.5 cups grated sharp cheddar and 2 oz softened cream cheese a handful at a time, stirring until completely melted and smooth. Add 1/2 tsp yellow mustard (optional), 1/4 tsp Worcestershire sauce, 1/4 tsp paprika, 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust seasoning. If the sauce is too thick, thin with 1–2 tbsp milk at a time until desired consistency is reached. Keep warm over the lowest heat or in a small slow cooker set to warm for service, stirring occasionally to maintain smoothness.

Serve warm with pretzel bites alongside the spicy mustard. Reheat gently if needed; do not boil to avoid separation.