# What You'll Need:
→ Pretzel Bites
01 - 2 1/4 teaspoons active dry yeast (1 packet)
02 - 1 1/2 cups warm water (110°F)
03 - 1 tablespoon granulated sugar
04 - 4 cups all-purpose flour
05 - 1 teaspoon fine sea salt
06 - 2 tablespoons unsalted butter, melted
07 - Vegetable oil, for greasing
08 - 2/3 cup baking soda
09 - 10 cups water
→ Miso Butter
10 - 1/2 cup unsalted butter, softened
11 - 2 tablespoons white miso paste
12 - 1 teaspoon honey
13 - 1/2 teaspoon lemon juice
→ Topping
14 - 1 egg yolk
15 - 1 tablespoon water
16 - Coarse sea salt or flaky salt
# How to make it:
01 - Combine warm water, granulated sugar, and active dry yeast in a large mixing bowl. Allow to sit for 5 minutes until foamy.
02 - Add melted butter and salt to yeast mixture. Gradually incorporate all-purpose flour until a shaggy dough forms.
03 - Transfer dough to a lightly floured surface. Knead for 5–7 minutes until smooth and elastic.
04 - Place dough in an oiled bowl. Cover and let rise in a warm environment for 45 minutes or until doubled in volume.
05 - Preheat oven to 450°F. Line two baking sheets with parchment paper and lightly grease with vegetable oil.
06 - In a large pot, bring 10 cups of water and baking soda to a vigorous boil.
07 - Punch down the risen dough and divide into 4 equal pieces. Roll each into a 12-inch rope, then slice into 1-inch segments.
08 - Working in batches, gently drop pretzel bites into the boiling baking soda bath for 30 seconds each. Use a slotted spoon to transfer to prepared baking sheets.
09 - Whisk egg yolk with 1 tablespoon water. Brush pretzel bites with egg wash and sprinkle generously with coarse salt.
10 - Bake pretzel bites for 12–14 minutes until deep golden brown. Remove from oven and allow to cool slightly before serving.
11 - In a small mixing bowl, thoroughly whisk softened butter, white miso paste, honey, and lemon juice until smooth and uniform.
12 - Arrange warm pretzel bites on a serving platter. Accompany with miso butter for dipping or spreading.
