In a small bowl, combine the warm water, yeast, and sugar. Let stand for 5 minutes until the mixture becomes foamy.

In a large bowl, whisk together 2 cups of the flour and the salt.

Pour the yeast mixture into the flour mixture and stir until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for about 8 minutes, gradually adding the remaining flour until the dough is smooth and elastic.

Place the dough in a lightly greased bowl, cover, and allow it to rise for 1 hour or until doubled in size.

Punch down the dough and divide it into 16 equal portions.

Roll each portion into an 18-inch rope about ½ inch thick, then cut into 1-inch pieces.

Arrange the pieces on parchment-lined baking sheets sprayed lightly with cooking spray.

Cover and let rise for another 30 minutes.

Preheat the oven to 425°F (220°C).

Bring a large pot of water to a boil and carefully stir in the baking soda.

Working in batches, boil the pretzel bites for about 90 seconds, gently stirring occasionally.

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

Return the pretzel bites to the prepared baking sheets.

Whisk together the egg and 1 tablespoon water, then brush over each pretzel bite.

Bake the Parmesan Garlic Pretzel Bites for 15–17 minutes, or until deep golden brown.

Mix the Parmesan cheese, garlic powder, salt, and black pepper in a small bowl.

Toss the warm pretzel bites with the melted butter, then sprinkle on the Parmesan mixture and toss again until evenly coated.

Serve warm with your favorite dipping sauce.