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1
In a medium bowl, whisk together the flour, salt, sugar, and yeast. Add the water and stir to form a soft, smooth dough. Knead gently for about five minutes, until smooth.
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2
Lightly flour the dough and place in a gallon size ziplock bag. Seal the bag, leaving room for the dough to expand. Let rise for 30-60 minutes.
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3
Preheat the oven to 500. Line a large baking sheet with parchment or a silicone liner.
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4
Stir together the warm water and baking soda. Divide the dough into four pieces, and roll each piece into a long rope about 1 inch in diameter. Cut each rope into one inch pieces.
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5
Dip the dough pieces into the water bath, then place on the prepared baking sheet. Repeat with remaining dough. Let rest uncovered for 10 minutes.
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6
Bake 7-8 minutes, or until golden. Remove from oven and let cool for 5 minutes.
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7
While the pretzels are cooling, melt the butter in a small bowl, and whisk in the garlic salt and parsley. Pour the butter over the pretzels and toss to coat (I usually add everything to a ziplock bag and shake). Add the parmesan cheese and toss to combine.
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8
Serve warm with marinara sauce for dipping.
