2. Add salt and flour to wet mixture. Mix on low speed with a dough hook (I did this part by hand), gradually increasing the speed to medium. Continue mixing until all flour is encorporated and the dough is pulling away from the sides and bottom of the bowl. If needed, add more flour until the dough pulls away from the bowl and is no longer really sticky. Transfer dough to a clean work area, knead by hand for 3-5 minutes, shape into a ball.
3. Grease a medium bowl with oil. Toss dough into bowl, then flip to coat all sides with oil. Cover with plastic wrap. Let sit in a warm location for an hour or until dough is doubled in size. I sometimes put the dough in the fridge to stop it from rising further if I'm not quite ready to make my pretzels.
5. Divide dough into 8 equal pieces. Roll each piece into a long snake. Using kitchen sheers, cut 1″ pieces. Set aside. Repeat process with all dough. Keep the remaining dough covered with plastic wrap until ready to roll and cut.
7. Brush egg wash over dough balls. Immediately sprinkle with course sea salt.
9. Serve with mustard and cheese dip. Store any remaining pretzel bites in an airtight container.