Directions

1. 1

   Heat the oven to 425°F. In a mixing bowl, stir together the yeast, warm water, melted butter, brown sugar, and Kosher Salt. Set aside for about 10 minutes, until a layer of foam forms on the surface.

2. 2

   Mix in the flour, a half cup at a time, until you have a soft dough. Knead until smooth and elastic, about 5 minutes.

3. 3

   Pinch the dough into 1-inch pieces and roll each piece into a ¼- to ½-inch-thick rope, about 4 to 6 inches long. Lay the ropes on a parchment-lined cookie sheet.

4. 4

   Brush each rope with egg wash and sprinkle generously with Maldon Sea Salt.

5. 5

   Bake for 12 to 15 minutes, until deeply golden and very crisp. Cool completely on the sheet, then break the ropes into bite-sized pieces.

6. 6

   Meanwhile, in a wide bowl, whisk 5½ Tbsp. of the Buffalo Wing Dry Sauce together with the vegetable oil.

7. 7

   Toss the cooled pretzel bites in the buffalo oil until evenly coated, then dust with the remaining 2 Tbsp. of dry sauce and toss again. Serve in small bowls; store airtight for up to a week.