Activate the yeast. In a large bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy. If it doesn’t foam, your yeast may be dead—start over with fresh yeast and make sure your water isn’t too hot.

Make the dough. Add melted butter, salt, and 3 ½ cups of the flour to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms. Add the remaining flour a little at a time until the dough pulls away from the sides and is soft but not sticky.

Knead until smooth. Turn the dough onto a lightly floured surface. Knead for 4–5 minutes until smooth and elastic. If it’s sticking, dust lightly with flour, but don’t overdo it.

Let it rise. Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot for about 45–60 minutes, or until doubled in size.

Prep the water bath. Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper. In a large pot, bring 10 cups of water to a boil. Carefully add ½ cup baking soda. It will foam—add slowly and watch for splashes.

Shape the bites. Punch down the dough and turn it out onto a clean surface. Divide into 4 equal pieces. Roll each piece into a rope about 18–20 inches long. Cut into 1–1 ½ inch pieces for bite-sized pretzels.

Boil briefly. Working in batches, drop the dough pieces into the simmering baking soda water for 20–30 seconds. Use a slotted spoon to remove and place them on the lined baking sheets. Don’t overcrowd the pot.

Top and bake. Brush the tops with melted butter or a quick egg wash (1 egg beaten with 1 tablespoon water) for extra shine. Sprinkle generously with coarse salt. Bake for 10–12 minutes, until deep golden brown.

Finish with butter. While still warm, brush with the remaining melted butter for extra flavor and softness. Serve right away with your favorite dip.