In a small bowl, combine the warm water, active dry yeast, and sugar.

Stir gently until the yeast dissolves, then let the mixture rest for approximately 5 minutes.

The surface should become foamy and bubbly, indicating that the yeast is active.

Meanwhile, combine 2 cups of all-purpose flour and 1/2 teaspoon salt in a large mixing bowl.

Pour the activated yeast mixture into the bowl containing the flour and salt.

Stir with a wooden spoon until the ingredients come together into a rough, shaggy dough.

Transfer the dough to a lightly floured work surface.

Knead the dough for approximately 8 minutes, gradually incorporating the remaining flour as needed.

The dough should become smooth, elastic, and slightly tacky without sticking excessively to your hands.

When gently pressed with a finger, it should slowly spring back.

Avoid adding too much flour, as this can make the finished pretzels dense rather than soft.

Lightly grease a large bowl and place the dough inside.

Cover loosely with a clean kitchen towel or plastic wrap.

Leave the dough in a warm, draft-free location for approximately 1 hour, or until doubled in size.

This rising period helps create the soft, fluffy texture that makes homemade pretzel bites so delicious.

Gently punch down the risen dough and transfer it to a clean work surface.

Flatten the dough into a thick disc and divide it into 16 equal wedges.

Roll each wedge into a rope approximately 18 inches long and 1/2 inch thick.

Cut each rope into 1-inch pieces.

Arrange the pieces on two parchment-lined baking sheets lightly coated with nonstick cooking spray.

Leave a little space between the pieces to allow for expansion.

Cover the shaped pretzel pieces loosely and let them rise for approximately 30 minutes.

They should become noticeably softer and slightly puffed.

Meanwhile, preheat your oven to 425°F (220°C).

Fill a large pot with water and bring it to a boil over high heat.

Carefully add the baking soda, a little at a time.

The water will foam and bubble briefly, so use a large enough pot to prevent overflowing.

This alkaline bath helps develop the signature golden-brown crust and distinctive pretzel flavor.

Working in batches of approximately 15–20 pieces, carefully lower the dough into the boiling baking soda water.

Boil for about 90 seconds, stirring gently so all sides come into contact with the water.

The pieces should become puffed, and some may develop small cracks.

Remove them with a slotted spoon and transfer them to a wire rack to drain.

Repeat until all the pretzel pieces have been boiled.

Return the drained pretzel pieces to the prepared baking sheets.

In a small bowl, whisk together the egg and 1 tablespoon of water.

Generously brush the egg wash over each piece.

This creates a beautiful glossy finish and helps the pretzels develop a rich golden color during baking.

Bake the Parmesan Garlic Pretzel Bites for approximately 15–17 minutes, or until deeply golden brown and shiny.

If baking both trays simultaneously, rotate their positions halfway through cooking for even browning.

Remove the pretzels from the oven and allow them to cool for a few minutes.

In a small bowl, combine the grated Parmesan-style cheese, garlic powder, salt, and freshly cracked black pepper.

In a separate microwave-safe bowl, melt the butter for approximately 20 seconds.

Stir until completely melted.

Transfer the warm pretzel bites to a large mixing bowl.

Pour the melted butter over them and gently toss until evenly coated.

Sprinkle the garlic Parmesan mixture over the buttery pretzels.

Toss again until every piece is covered with the savory topping.

Serve immediately while warm, soft, and fragrant.