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1
Combine the warm water, sugar, and kosher salt in the bowl of a stand mixer and stir to combine.
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2
Sprinkle the yeast on top of the liquid and let it sit for 5 minutes, or until the mixture begins to foam.
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3
Attach the dough hook, set the stand mixer to low, and begin adding the flour and melted butter.
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4
When the dough comes together into a shaggy mixture, increase to medium speed and knead until the dough is smooth and pulls away from the sides of the bowl, about 4 to 5 minutes.
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5
Remove the dough from the bowl and onto your work surface, clean the bowl, and coat it well with vegetable oil.
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6
Return the dough to the bowl, cover with plastic wrap, and sit in a warm part of the kitchen until the dough has doubled in size, about 50 to 55 minutes.
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7
Preheat the oven to 450 degrees F. Line two half-sheet pans with parchment paper and brush with vegetable oil.
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8
Set aside.
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9
Bring the 10 cups of water and baking soda to a rolling boil In a large Dutch oven or pasta pot over high heat.
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10
Meanwhile, turn the dough out onto your work surface and divide into 8 equal pieces.
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11
Using the tips of your fingers, push the cut dough piece into a long rectangle.
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12
Starting from the bottom (i.e., a long end) roll the dough into a rope.
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13
Continue to roll until your rope is 12 inches long.
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14
Cut each rope into 8 equal pieces and lay onto the well oiled parchment paper.
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15
One by one, slip the pretzel bites into the boiling water and cook for 30 seconds, flipping them after 15 seconds.
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16
Remove from the water using a large, flat spatula.
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17
Return the boiled pretzel bites to the half sheet pans in a single layer, brush the top of each with the beaten egg yolk and water mixture, and sprinkle with the flake salt.
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18
Bake until the pieces are a dark golden brown, 12 to 14 minutes.
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19
Transfer to a cooling rack for at least 5 minutes before serving.
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20
If you like, roll up each pretzel bite with a slice of prosciutto, top with a cheese cube, and secure with a toothpick.
