Add warm water and sugar to the bowl of a stand mixer. Stir until the sugar dissolves, then sprinkle yeast across the top of the water. Let sit for about 5 minutes (yeast will begin to foam).

Add melted butter, salt and half the flour.

Attach the dough hook to the mixer. Mix on low speed until the flour is completely incorporated (about 2-3 minutes).

Slowly add more flour until the dough isn’t as sticky and begins to pull away from the sides of the bowl.

Increase the speed to medium and knead dough for about 5 minutes. You can also place the dough on a lightly floured surface and knead by hand until smooth.

Place dough in a lightly greased bowl, cover loosely and let rise for 30 minutes.

Preheat oven to 425. Line a baking sheet with parchment paper and spray lightly with non-stick cooking spray.

Separate the dough into eight equal pieces. Take the first piece and roll it into a long rope-like shape (about 15-20 inches long). Use a sharp knife to cut it into inch-long segments, then repeat with the remaining dough.

Fill a large pot with 10 cups of water and ½ cup baking soda. Bring to a boil.

Working in batches, place pretzel pieces in baking soda bath and cook for 30 seconds. You can do about 10-15 at a time.

Use a slotted spoon to remove them from the water. Place about one inch apart on the baking sheet and repeat with the remaining pretzel bites.

Whisk the egg and 1 tsp water together in a small bowl. Brush the pretzels with the egg wash, then sprinkle salt over the top.

Bake for about 15 minutes, or until pretzel bites turn golden brown. Serve fresh from the oven!