Combine the water, maple syrup, and yeast together and let it sit for 10-15 minutes or until the yeast is activated. The mixture should bubble over. Add in oil into the mixture.
In a large mixing bowl with the dough hook attached, add in flour and salt. Pour in the yeast mixture and mix on high until a dough forms. The dough should bounce back when you poke it. If it's too dry, add in more water, 1 tbsp. at a time. If too wet, add in more flour.
Oil the bowl and let dough rise for 1 hour in a draft-free place with a towel over the bowl.
After rising, punch the down and turn the it out onto a lightly floured surface. Shape dough into long ropes. Cut the rope into 5 inch pieces. Tie into knots.
Preheat oven to 450F. Meanwhile, bring a pot of water to a boil and add in baking soda. Put in the knots, a few at a time, into the baking soda bath for 20 seconds before plopping them on a parchment lined baking sheet.
Mix the cornstarch in ½ cup of warm water, until it thickens into a sludge. Brush the pretzels with the cornstarch wash. Sprinkle everything bagel seasoning on the pretzels.
Bake in oven for 13-14 minutes, or until golden brown.
FOR THE QUESO DIP
Add in all ingredients in a blender and blend until smooth. Add hot water to reach your desired dip consistency.
Notes
*if you don't have liquid smoke, sub the ketchup with barbecue sauce and you'd get a similar taste!
Recipe by Radiant Rachels at https://radiantrachels.com/pretzel-bites-with-barbecue-queso-dip/