Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper.
Add yeast, water, salt, and sugar to the bowl of a stand mixer, and whisk until combined. Attach the dough attachment to your stand mixer, turn the speed to medium-low, and slowly add your flour to the mixture until combined. The dough should come together and not be too sticky.
Meanwhile, bring your water and baking soda to a boil in a large pot.
Turn the dough out on a floured surface and form into a flat circle. Cut into 2-inch strips, then cut each strip into 1 and 1/2 – 2 inch bites.
Take 5-10 bites and carefully drop them in your boiling baking soda water for 20-30 seconds. Carefully remove with a slotted spoon and place on your prepared baking sheet. Sprinkle with desired toppings – I went with “everything” bagel seasoning and flaky salt. Continue this process until all of the bites are boiled and topped.
Bake 18-22 minutes, or until the pretzels are nice and golden brown on the outside and cooked through on the inside. Serve immediately – these get really dense and chewy after a few hours at room temp.
Notes
Adapted from the Sally’s Baking Addiction Cookbook