Deepwide cooking pan filled with water ⅔ of the way
Instructions
Mix sriracha sauce and honey until combined and set aside.
Mix yeast and sugar in a bowl. Add warm water and whisk until sugar dissolves. Let yeast bloom for about 10 minutes.
Mix flour and salt in a bowl of an electric mixer. With a paddle attachment, mix chopped, cold butter into flour on low speed until mixture starts to resemble coarse crumbs.
Slowly pour yeast mixture and 3 tablespoons of sriracha mixture into flour mixture, while still mixing on low, until just combined. Switch to a hook attachment and mix dough until smooth. Using your hands, gather dough together. Turn dough out onto a clean surface (if dough is still sticky, lightly flour the surface), and knead until no longer sticky, for a couple of minutes. Place in a medium bowl and cover with plastic. Let rise for 30-45 minutes in a warm place.
Divide dough into smaller, manageable pieces. Roll each piece into about 1/2 inch thick rope. Cut the /rope into about 6-inch long pieces. Tie a knot with each piece.
Place knots onto a lightly greased baking sheet and let rest for 20 minutes.
Preheat oven to 425 degrees.
Bring a large, deep cooking pan of water to a boil and add baking soda, stir well. Boil pretzel twists in batches until puffed, about 45-60 seconds for each batch.
Take out onto a paper towel and return to baking sheet. (You will probably need 2 baking sheets or it will take 2 batches.)
Brush each pretzel knot with some sriracha/honey mixture and sprinkle with coarse salt.