Begin by adding 1 1/2 cups of the water to a mixing bowl. Add in the sugar, salt, and package of yeast. Gently stir, and walk away from it for about 5-10 minutes, or until the yeast foams.
Once the mixture has foamed, add in the flour and melted butter. Use your dough hook attachment, and begin mixing on medium speed for about four minutes. Your dough should be smooth and begin coming off of the sides of the bowl. Remove the dough from the mixer and add it to another bowl. Drizzle the vegetable oil on top of the dough, and toss it to the other side, making sure the exterior is oiled. Cover the bowl with plastic wrap and place in a warm spot for about two hours. The goal is to have the dough rise, about twice the size of which you placed it in the bowl.
To a large baking sheet, spray the cooking spray on it. Preheat your oven to 450 degrees. Beat the egg in a small bowl. Add the salt to a small bowl.
In a roasting pan, if you have one, add the water and the baking soda, and bring it to a boil. If you do not have a roasting pan, use a deep skillet or another vessel that can hold that water to a boil.
Back to the dough. Take the dough and divide it into about 8-10 balls. The dough will be a bit sticky, so use a bit more vegetable oil to lightly coat your hands.
Take each ball and begin to roll it into a rope like shape. Once you begin to get the rope, grab both ends and swing it a bit. Your goal here is to get the rope to be about 7 inches long, or so.
Lay the rope down, and cut about 2 inch pieces. Add these pieces to the boiling water. Let these cook in the water for 20-30 seconds. What happens here is that the dough begins to soften, par cook, and enlarge a bit. Remove with a slotted spoon, trying to remove as much water as possible, and add the cooked dough to the oiled baking sheet.
Brush the egg wash onto the top of each pretzel bite, then sprinkle each one with kosher salt.
For cheddar cheese beer sauce recipe, click here.
