In the bowl of a Stand Mixer (or a large Mixing Bowl), combine the 1.5 taza agua tibia 110°F — tibia al tacto pero no caliente, 2.25 cucharadita levadura seca activa un paquete estándar, and 1 cucharadita azúcar granulada. Stir gently and let sit for 5–7 minutes until the mixture is foamy and fragrant. If it doesn't foam, your 2.25 cucharadita levadura seca activa un paquete estándar may be old — start fresh.

Add the melted 2 cucharada mantequilla sin sal derretida y ligeramente enfriada and 1 cucharadita sal fina to the 2.25 cucharadita levadura seca activa un paquete estándar mixture. With the dough hook attached, add the 4 taza harina de trigo para todo uso más para enpolvar one cup at a time on low speed, mixing until a shaggy dough forms. Increase to medium speed and knead for 5 minutes until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the Mixing Bowl. If kneading by hand, turn onto a lightly floured surface and knead for 8–10 minutes.

Shape the dough into a ball and place it in a lightly oiled Mixing Bowl. Cover with a clean kitchen towel or Plastic Wrap and let rise in a warm spot for 45–60 minutes, or until doubled in size.

Preheat your Oven to 425°F. Line two large Baking Sheet with Parchment Paper and lightly grease the Parchment Paper with Cooking Spray or 2 cucharada mantequilla sin sal derretida y ligeramente enfriada (this prevents sticking after the 0.67 taza bicarbonato de sodio bath).

In a large Pot, bring 10 cups of 1.5 taza agua tibia 110°F — tibia al tacto pero no caliente to a boil. Once boiling, carefully add the 0.67 taza bicarbonato de sodio — it will bubble up vigorously, so add it slowly. Reduce to a steady simmer.

Punch down the risen dough and turn it onto a lightly floured surface. Divide it into 8 equal pieces. Roll each piece into a rope about 18–20 inches long, then cut each rope into 1.5-inch pieces (you'll get roughly 10–12 bites per rope, about 80–96 bites total).

Working in batches of about 15–20 bites at a time, drop them into the simmering 0.67 taza bicarbonato de sodio bath and cook for 30 seconds, turning once with a Slotted Spoon. Do not over-crowd the Pot. Remove with the Slotted Spoon, let excess 1.5 taza agua tibia 110°F — tibia al tacto pero no caliente drip off, and place on the prepared Baking Sheet, spacing them about 1 inch apart.

In a small Mixing Bowl, whisk together the beaten 1 huevo grande batido and 2 tablespoons of 1.5 taza agua tibia 110°F — tibia al tacto pero no caliente to make an egg wash. Brush each pretzel bite generously with the egg wash, then immediately sprinkle with 2 cucharada sal gruesa de pretzel.

Bake for 12–15 minutes, rotating the pans halfway through, until the pretzel bites are a deep mahogany brown. Don't pull them out too early — the color is key to that classic pretzel flavor.

Optional but highly recommended: as soon as the pretzel bites come out of the Oven, brush them lightly with melted 2 cucharada mantequilla sin sal derretida y ligeramente enfriada. This adds shine, richness, and that classic soft pretzel finish. Serve warm with cheese sauce, spicy mustard, or your favorite dip.