They bake up soft on the inside with a golden, chewy exterior and can be finished three delicious ways, making them perfect for parties, game day, or anytime you’re craving warm pretzels at home.
Shape each portion into ~20-22 inch logs. I like to lift each piece up when shaping and let gravity assist, being as gentle as possible with the dough. Use the bench scraper again to cut the bites into ~ 1 ½ inch bites.
Bring 9 cups of water to a boil. Slowly and carefully add in the baking soda. It will fizzle/foam and bubble when you add it in so be sure to only add in a little add a time. Reduce to a gentle simmer.
Carefully place ~10 bites at a time in the baking soda bath for just about 20-25 seconds, give them a gentle stir to make sure they’re getting coated well and aren’t sticking to one another.
Once out of the baking soda bath, brush those bites immediately with egg wash. Sprinkle generously with pretzel salt and/or everything but the bagel seasoning.