Start by activating your yeast: combine warm water, a pinch of sugar, and yeast in a bowl. Let it sit for about 5 minutes until it becomes foamy, signaling the yeast is active.
In a large mixing bowl, whisk together flour, salt, and remaining sugar. Pour in the foamy yeast mixture and knead until the dough is smooth, elastic, and slightly tacky, about 8-10 minutes.
Shape the dough into small golf ball-sized pieces—these will be your pretzel bites. Place them on a lightly floured surface, cover, and let rest for 10 minutes to relax the gluten.
Bring a large pot of water to a boil and add the baking soda. This creates the pretzel bath that gives the bites their shiny, chewy crust.
Drop the dough balls into the boiling baking soda water, a few at a time. Boil them for about 30 seconds until they puff up and float, then carefully remove with a slotted spoon and place on a parchment-lined baking sheet.
Brush each pretzel bite generously with the beaten egg, then sprinkle with coarse sea salt for that classic salty crunch.
Bake in a preheated oven at 220°C (430°F) for 12-15 minutes, or until they turn golden brown and develop a shiny crust.
Once out of the oven, brush the pretzel bites with melted butter to add richness and a glossy finish. Sprinkle with a little more sea salt if desired.
Allow the pretzel bites to cool slightly before serving. They should be chewy on the outside with a soft, flavorful interior, ready to enjoy!
