In the bowl of a stand mixer, combine water, sugar, and salt and give it a good stir.
Sprinkle yeast packet on top and let stand for about 5 minutes, or until it gets foamy.
Add in the flour and oil, and with the dough hook attachment of your mixer, mix on low speed until combined. Change to medium speed and knead until dough comes together and starts to pull away from the sides. About 5 minutes.
Put the dough in a lightly-oiled bowl and place in a warm spot to rise for about an hour. The rising time will depend on how cool or warm your kitchen is. It is ready when the dough has doubled in size.
Bring the 10 cups of water and the baking soda to a boil (the baking soda will help the pretzels get crispy and brown). Stir it a few times to help dissolve the baking soda.
Turn the dough out onto a lightly oiled work surface and divide dough into 8 equal pieces. I cut it like I would a pizza. Down the center, then divide those two pieces in half, and then those 4 pieces in half.
Take each piece and form into a log. Work your hands up and down the dough until it reaches about a 24” long rope. Cut rope into 1” pieces. They don’t have to be exact and they will swell in the water some.
You can also make them look like traditional pretzel shape, but this is a great way to do it for a crowd!
Place the pieces into the boiling water and boil for 30 seconds. Remove with a slotted spoon and place on a pan lined with parchment paper that is brushed with oil.
Brush egg wash over each pretzel bite and top with salt.
Bake at 450º for 12-15 minutes, or until GBD (golden brown and DELICIOUS)
Serve with your favorite mustard, beer cheese sauce or our Loco Or Queso Blanco cheese dip and enjoy!