1 packet yeast
1 ½ cups warm water (115 degrees)
1 ½ teaspoon salt
1 tablespoon sugar
4 cups flour
⅓ cup baking soda
1 egg, beaten
¼ cup coarse sea salt
¼ cup butter, melted
¼ cup Dijon mustard
2 tablespoon honey
Preheat oven to 425 degrees.
Combine the yeast and water in the bottom of a bowl in a stand mixer. Let yeast sit for 5 minutes and get foamy.
Add the sugar and salt followed by the first 2 cups of flour with the mixer on low speed, using the dough hook attachment. Increase speed to medium low and slowly add the additional 2 cups. Once dough has come together in a ball, turn out on to a lightly floured surface and knead for 5 minutes.
Divide the dough into 6 equal pieces. Using your fingers roll each piece into a 15” rope. Using kitchen scissors, cut each rope into 10 square pieces. Using the very tip of the scissors, cut a small X in the top of each square.
Bring a large pot of water to a boil and add the baking soda. Boil the squares in 6 batches. Using a spider or mesh sieve. Place the dough in the water. Remove when they rise to the top, about 30-40 seconds. Drain and place on parchment lined cookie sheets. Turn all of the bites on the cookie sheet so the X is facing up.
Brush the tops of all of the bites with the egg and sprinkle liberally with sea salt.
Bake for 12 minutes until golden brown. Place under the broiler for about 1 minute if they do not completely brown.
Remove from oven and lightly brush with butter.
Combine mustard and honey in a small bowl. Stir to combine and serve on the side for dipping.