1. In a medium bowl, combine 5 cups of flour and the salt.
2. In the bowl of your stand mixer with the dough hook attached, combine the water, butter, brown sugar and yeast. Stir and then let sit for 5 minutes.
3. Add the flour and salt to your stand mixer and mix on low speed until just combined, then increase to medium speed and continue mixing until the dough starts to pull away from the sides of the bowl.
4. Add the additional 1/4 cup of flour. If dough is still sticky, add more flour. Lightly dust a work surface with flour and knead dough by hand for 5 minutes, shaping into a ball.
5. Grease a large bowl with oil. Place the dough in the bowl and toss to coat. Cover with plastic wrap and let sit in a warm area until the dough has doubled in size, about 1 hour.
6. Preheat the oven to 425. Line a baking sheet with parchment paper or a silpat.
7. Divide the dough into 8 equally sized portions. Roll each portion into a rope about 1 1/2 inches thick. Cover the remaining dough while working. *You can also freeze the dough at this point. I frozen half.*
8. Cut each dough rope into approximately 1″ pieces and place on the baking sheet.
9. Add the water to a large stock pot and bring to a boil. Carefully add the baking soda (it will foam up). Whisk together the egg and water and set aside.
10. Drop 10-15 dough pieces into the water at a time, turning over once and cooking for 30-45 seconds each. Use a slotted spoon to remove the dough pieces and place back onto the prepared baking sheet. Repeat until all pieces have been cooked.
11. Spread out the pretzel bites and brush with egg wash. Sprinkle with the sea salt and bake for 15 minutes or until golden brown. Cool on a wire rack.
12. Serve with mustard, cheese or other dipping sauces.
Source: Beantown Baker