Ingredients:

  • 1 cup warm water (110°F to 115°F)
  • 2 tablespoons granulated sugar
  • 1 packet (2¼ teaspoons) active dry yeast
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • About 2 cups potato chips, crushed into small pieces
  • (For the Baking Soda Bath):
  • (½ cup baking soda)
  • (4 cups water)
  • (Optional: Coarse sea salt)

Instructions:

  1. In a large mixing bowl, combine warm water and sugar. Sprinkle yeast over top and let it sit for about five minutes until frothy.
  2. Add flour and kosher salt to the yeast mixture. Mix until combined, then knead for about five minutes on a floured surface until smooth.
  3. Place dough in a greased bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm place for about one hour or until doubled in size.
  4. While dough is rising, prepare the baking soda bath by bringing four cups of water to a gentle boil in a medium saucepan; add baking soda carefully as it may bubble up.
  5. Once risen, punch down the dough and divide it into approximately twelve equal pieces.
  6. Roll each piece into rope shapes about six inches long; form them into bite-sized twists or loops.
  7. Carefully drop pretzels into boiling baking soda bath one at a time for about thirty seconds each; remove using slotted spoon and place on parchment-lined baking sheet.
  8. Immediately after boiling, roll each pretzel bite in crushed potato chips ensuring they are well-coated.
  9. Preheat oven to 425°F (220°C). Bake pretzel bites for 12–15 minutes or until golden brown.
  10. If you want an extra salty kick