Step 1

Melt the butter in a medium saucepan over low heat.

Step 2

Add the water and sugar. Bring the temperature to 105℉. (I highly recommend using an instant read digital thermometer).

Step 3

Stir in the yeast. Let rest 10 minutes. The yeast should bloom and foamy bubbles will appear on the surface of the water mixture.

Step 4

To the bowl of a stand mixer fitted with the dough hook attachment, add the flour, salt, sourdough starter, and water mixture.

Step 5

Mix the dough on low for 7 minutes. The dough should be fully combined and stretchy when the mixing is complete.

Step 6

Cover the bowl with a damp towel or plastic wrap. Let rest for 40 minutes.

Step 7

Preheat the oven to 400℉.

Step 8

Bring the remaining 4 cups of water to boil. Stir in the baking soda until completely dissolved. Reduce the temperature to a simmer to keep warm.

Step 9

Line 3 large baking sheets with parchment paper. Lightly spray with cooking spray. Set aside.

Step 10

Divide the dough into 8 roughly equal sized pieces.

Step 11

Working one at a time, roll each piece of dough into a long rope measuring about ¾ inches in diameter.

Step 12

Use kitchen shears or a knife to cut the rope into pieces measuring about 1½ inches in length.

Step 13

Use a slotted spoon to submerge approximately 12 pretzel bites at a time into the baking soda water. Allow the bites to soak for 25 seconds. Remove the bites using the slotted spoon, draining off any excess water. Transfer to the prepared baking pan. Space the bites about 1 inch apart.

Step 14

Sprinkle the bites with pretzel salt. Bake for 14 minutes in the preheated oven. The bites should appear deep golden brown when finished baking. Allow to cool in pan before serving.