Mix and knead the dough ingredients together - by hand, mixer, or bread machine - until the dough is cohesive and fairly smooth. It should be slightly sticky; if it seems dry, sprinkle it with a tablespoon or two of water. Cover the dough and let it rest for 30 minutes.

Preheat oven to 400°F. Line with parchment two baking sheets.

Prepare the water bath by combining the water, salt, and baking soda in a 10 to 12 shallow saucepan or deep skillet. The water should fill the skillet at least 1 1/4 deep; adjust the amount accordingly.

Gently deflate the dough on a lightly greased work surface, then divide it into 24 fairly equal pieces.

Flatten each piece into a 4 x 2 1/2 rectangle, and place a mini hotdog at the center. Wrap the hotdog in the pretzel dough, pinching the ends and seam with your fingers. Transfer to the prepared pans, and cover while you bring the water bath to a boil.

Drop the pretzel bites, six at a time, into the water bath. Cook for 30 seconds, then return them to the baking sheet (using a slotted spoon), and sprinkle with salt.

Bake the pretzel bites for 18 to 22 minutes, until theyre a deep golden brown; be sure to rotate your pans halfway through the bake time to ensure even browning.

Remove pretzel bites from the oven. Cool slightly before serving with your favorite mustard.