cottage cheese pretzel bites

1 Stir together [wprm-ingredient text="2 tbsp warm water" uid="2"], [wprm-ingredient text="1 tsp honey" uid="3"], and [wprm-ingredient text="2 tsp active dry yeast" uid="4"] in a large bowl (I do it right in my stand mixer). Let sit 5–8 minutes until foamy. If it doesn't foam, start over with fresh yeast.
2 Blend [wprm-ingredient text="1 cup low-fat cottage cheese" uid="5"] and [wprm-ingredient text="½ cup egg whites" uid="6"] just until large curds are gone - don't overblend or it gets too thin.Add this to your big bowl with the bloomed yeast. Then add [wprm-ingredient text="2¼ cups bread flour" uid="7"], [wprm-ingredient text="1½ tsp baking powder" uid="8"], and [wprm-ingredient text="1 tsp fine sea salt" uid="9"]. Stir until a shaggy dough forms.
4 Turn onto a lightly floured surface and knead 5 minutes until smooth and elastic (or do it in your stand mixer for 2-3 minutes), adding flour one tablespoon at a time if sticky. Cover and rest 20 minutes.If you use your stand mixer, give it a few kneads by hand still at the end to make sure it doesn't need a bit more flour, 
5 Preheat oven to 450°F. Line a baking sheet with parchment paper.Bring [wprm-ingredient text="2 quarts water" uid="11"] to a boil (kettle works great - pour it into a large bowl or pot). Add [wprm-ingredient text="¼ cup baking soda" uid="12"] carefully - it will bubble up. Use a big pot or bowl.
7 Divide dough into 5 equal pieces. Roll each into a 1-inch-thick log and cut into 22–26 small pieces.Working in batches, drop bites into the hot water for 30–45 seconds per side. They'll float when done. Remove and place on a wire rack or towel for 2 minutes to dry - they stick a bit, so lift gently before transferring to the baking sheet.Once on the tray, brush with egg wash from the [wprm-ingredient text="¼ cup egg whites" uid="13"]. Bake for 12-15 minutes until deep golden brown.
12 While the bites bake, mix the [wprm-ingredient text="1 cup sugar" uid="15"] and [wprm-ingredient text="4 tbsp cinnamon" uid="16"]. Also, blend the [wprm-ingredient text="⅓ cup low-fat cream cheese" uid="19"] and [wprm-ingredient text="½ cup low-fat cottage cheese" uid="20"] together until completely smooth (add a splash of milk as needed). Then stir togetehr with the powdered sugar until a dippable consistency forms. 
11 When done baking, immediately spray with [wprm-ingredient text="Olive oil spray" uid="17"] (or toss in melted butter or liquid oil) and toss in cinnamon sugar. Tossing in a large bowl with the spray makes for even coating. Serve with the dip!