Step 1: Activate the Yeast (Proofing)

1. In the bowl of a stand mixer or a large mixing bowl, combine the warm water, active dry yeast, and brown sugar.

2. Give it a gentle stir and let it sit for 5-10 minutes. The mixture should become foamy and bubbly. This is how you know your yeast is alive and active. If it doesn’t foam, your yeast may be old or the water was the wrong temperature; you’ll need to start over.

Step 2: Make and Knead the Dough

1. To the proofed yeast mixture, add the kosher salt and the melted butter.

2. If using a stand mixer, fit it with the dough hook attachment. Add the flour to the bowl and mix on low speed until a shaggy dough forms. Increase the speed to medium and knead for 5-7 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl.

3. By Hand: If kneading by hand, add the flour one cup at a time, mixing with a wooden spoon until it’s too difficult to stir. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until it’s smooth and elastic.

4. The dough should be tacky but not overly sticky. If it’s too sticky, add a tablespoon of flour at a time.

Step 3: Let the Dough Rise

1. Lightly grease a large, clean bowl with oil or cooking spray. Form the dough into a ball and place it in the bowl, turning it over to coat it lightly in oil.

2. Cover the bowl with plastic wrap or a damp kitchen towel.

3. Let the dough rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.

Step 4: Shape the Pretzel Bites

1. Line two large baking sheets with parchment paper. Lightly grease the parchment paper to prevent sticking.

2. Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface.

3. Divide the dough into 6 equal pieces. Roll each piece into a long rope, about 20-24 inches long and 1 inch thick.

4. Using a sharp knife or a bench scraper, cut each rope into 1- to 1.5-inch pieces. You will have a lot of pretzel bites!

Step 5: The Crucial Baking Soda Bath

1. Preheat your oven to 425°F (220°C).

2. In a large, wide pot or Dutch oven, bring 10 cups of water to a rolling boil.

3. Carefully and slowly, add the ½ cup of baking soda to the boiling water. Be cautious, as it will foam up significantly. Reduce the heat to a steady simmer.

4. Working in batches of about 10-15 bites at a time, use a slotted spoon to gently lower the pretzel bites into the simmering water. Boil for 30 seconds, turning them once.

5. Using the slotted spoon, remove the bites from the water, allowing excess water to drip off, and place them on the prepared baking sheets, leaving some space between each one.

Step 6: Bake to Golden Perfection

1. In a small bowl, whisk together the egg yolk and 1 tablespoon of water to create the egg wash.

2. Brush the tops of all the pretzel bites with the egg wash.

3. Immediately sprinkle generously with coarse sea salt or pretzel salt.

4. Bake for 12-15 minutes, rotating the pans halfway through, until the bites are a deep, golden brown and puffed up.

5. Let them cool on the baking sheet for a few minutes before transferring to a wire rack. These are best served warm.

Step 7: Prepare the Creamy Mustard Dip

1. While the pretzels are baking, combine all the dip ingredients (softened cream cheese, sour cream, Dijon mustard, whole grain mustard, honey, garlic powder, onion powder, and pepper) in a small bowl.

2. Whisk until smooth and creamy. Transfer to a serving bowl and serve alongside the warm pretzel bites.