Preheat oven to 425 degrees. Line a large baking sheet with parchment paper (aluminum foil will not work, the pretzels stick).

Meanwhile, in a stand mixer, combine 125g (1 cup) of flour, yeast, sugar, 3/4 tsp salt. 

Add oil and water (water should be very warm to the touch but not boiling). With the paddle attachment mix until well blended. 

Switch to the dough hook attachment and gradually add in the remaining flour. Knead until a smooth slightly tacky dough forms. (approx 5 min)

Remove the dough from the bowl and knead by hand a few times. The dough should be slightly tacky but not so much that you can't work with it. 

Weigh out your dough. 

For: Traditional Pretzel Twists - divide into 37g pieces

       Pretzel Bites - divide into 18g pieces

       Mini Hot Dogs - divide into 18g pieces

       Full Size Hot Dogs - divide into 18g pieces

If making Traditional Pretzel Twists:

Roll the dough into a long strand, roughly 1/2" in diameter. Twist into the pretzel shape, pinching the overlapped areas to secure. Place on the parchment sheet and repeat until all the twist have been formed.

If making Pretzel Bites:

Form the dough into balls and place on the parchment sheet. 

If making Hot Dogs:

For both regular sized and mini hot dogs, you will follow the same process. For the mini hot dogs, you will just simply cut the regular hot dogs in half before starting. These result in more of a "pigs in blankets' size. 

Take your divided dough and stretch it into long thin sections. Then wrap the dough around the hot dogs. 

In a small bowl, whisk the egg. Set aside.

Gather the salt you want to use to top the pretzels (traditionally course salt, although I prefer flaked). Set aside.

In a large pot bring 10 cups of water to a boil. The pot should be large enough that the water fill to the halfway mark or less. When the water comes to a boil, reduce to medium heat and add the baking soda. Be careful, the water will bubble up quite a bit, hence the large pot. 

Place the pretzels in the boiling soda water for 30 - 45 seconds (30 sec for bites, 45 for the rest). You can do a few at a time but be careful to not overcrowd the pot. This is the step that turns your dough into a pretzel, but it is not intended to cook the dough through. With a slotted spoon remove the pretzels and place back on the parchment sheet. 

Once the pretzels have all had their soda bath, it is time for an egg wash and salt. This is a great step for little ones to help! Using a pastry brush, brush the tops of your pretzels with the egg and sprinkle with salt. 

Bake for 15 - 20 minutes or 10 - 15 min for bites or until a deep golden brown.

If making ahead and freezing, pull out when the dough is cooked through but the color is still a light golden brown. Cool and freeze in an airtight container. When ready to serve, defrost at room temperature and reheat in a 375-degree oven for 10 min or until the color slightly darkens.