In a large bowl or stand mixer bowl, combine warm water (about 105–115°F / 40–46°C), sugar and instant yeast. Stir and let sit 5 minutes until foamy. Add melted butter, fine sea salt and 2 cups of flour; mix until combined. Gradually add remaining 2 cups flour and knead by hand 6–8 minutes or with dough hook 4–5 minutes until smooth and elastic. Dough should be slightly tacky but not sticky. If too sticky, add up to 2 tbsp more flour.

First rise

Lightly oil a large bowl with vegetable oil. Place dough in bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 60 minutes.

Shape pretzel bites

Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper. Punch down the risen dough and turn onto a lightly floured surface. Divide dough into 4 equal pieces. Roll each piece into a 12–14 inch rope about 1 inch thick. Cut ropes into 1-inch pieces to form bites (about 8–10 bites per rope).

Baking soda bath

Bring 10 cups of water to a rolling boil in a wide pot. Carefully stir in 6 tablespoons baking soda (it will bubble). Working in batches, drop 10–12 dough bites into the boiling solution for 20–30 seconds, flipping once so both sides get coated. Use a slotted spoon to remove bites and drain briefly on a rack or paper towel. Transfer to prepared baking sheets, spacing 1 inch apart.

Egg wash & salt

Whisk the large egg with 1 tablespoon water. Brush each pretzel bite lightly with egg wash and sprinkle with coarse sea salt or pretzel salt.

Bake

Bake in preheated 450°F (230°C) oven for 10–12 minutes until deep golden brown. Rotate pans halfway through baking for even color. Remove from oven and cool 5 minutes on wire rack before serving.

Dijon Mustard Dip

While pretzel bites rise or bake, whisk together Dijon mustard, honey, mayonnaise, lemon juice and black pepper in a small bowl until smooth. Taste and adjust honey or lemon for sweeter or brighter flavor. Refrigerate until ready to serve.

Queso Dip

Sauté aromatics

In a small saucepan over medium heat, melt 1 tbsp unsalted butter. Add diced onion and sauté 3–4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Make roux and milk base

Stir in 1 tbsp flour and cook 1 minute to remove raw flour taste. Slowly whisk in 1 cup milk, bringing mixture to a gentle simmer while whisking to avoid lumps. Cook 2–3 minutes until slightly thickened.

Finish queso

Reduce heat to low. Add cream cheese and stir until melted and smooth. Gradually add shredded cheddar and Monterey Jack, stirring until fully melted and sauce is glossy. Stir in ground cumin, smoked paprika, salt and chopped cilantro (if using). Keep warm over lowest heat, stirring occasionally. If sauce is too thick, stir in up to 2 tbsp additional milk to reach desired consistency.

Transfer to a serving bowl and keep warm until pretzel bites are ready. Rewarm gently if necessary; do not boil.