Preparation

• 1 Either by hand or with a mixer, in a large bowl, combine flour, salt sugar, yeast and water. Beat until well-combined then knead the dough for about 5 minutes or until it's soft, smooth and quite slack. Cover the bowl with a cloth and allow to rest for 30 minutes.
• 2 Meanwhile, combine the boiling water and baking soda and stir until baking soda completely dissolves then set aside.
• 3 Preheat oven to 400 degrees then prepare a baking sheet by spraying it with cooking spray or line it with parchment paper.
• 4 Once 30 minutes has passed, transfer dough to a lightly greased work surface and divide it into six equal pieces. Using the palms of your hands, roll each piece of dough into a rope that is about 12" to 15" long.
• 5 Once you have the dough into ropes, using a sharp knife, cut each rope, crosswise, into a dozen pieces then pull each piece and tie into a knot.
• 6 Pour the baking soda/water solution into a 10 x 15 jelly roll pan then place all your knots into the pan and gently swish them around to coat them all with the baking/soda water.
• 7 Let rest in solution for three minutes then, using a slotted spatula, transfer knots to prepared pan.
• 8 Sprinkle with pretzel salt or sea salt then place in preheated oven and bake for 12 to 15 minutes or until golden brown. Remove from oven and prepare glaze/dip. Drizzle over warm knots and serve remainder on the side as a dip.
• 9 NOTE: Knots can be stored- well-wrapped - at room temperature and then reheated briefly before serving.

For the Creamy Caramel Dip

• 1 In a medium bowl, using a fork, blend softened Neufchatel cheese with caramel ice cream topping. Microwave for 30 seconds then stir well before serving.