In bowl for mixer, combine warm water, sugar and kosher salt.  Sprinkle with the yeast and give it just 1 quick stir to combine and let sit about 5 mins, mixture will begin to bubble.

Add flour gradually, about a cup at a time, then melted butter to the bowl.  Using dough hook, mix on low until well combined.

Switch mixer to medium low speed and knead the dough until it is smooth and pulls away from the side of the bowl, about 2 to 3 minutes.  (It should not stick to your hands when you pull it out of the mixer)

Remove dough from bowl and place it in a clean well greased bowl, big enough for the dough to double in size.  Cover bowl with plastic wrap and/or clean towel and place in a warm draft free area for at least an hour. (It's ok to leave longer if you need to, it will just grow a bit more, I sometimes go 2 hours before the next step)

Preheat oven to 450.

Line 2 half sheet pans or large full sheet pan with parchment paper, lightly spray a fine mist of cooking oil onto the parchment paper.

Bring 10 cups of water, along with baking soda to a boil in a large stock pot.

While you're waiting for the water to boil, roll dough out onto a clean work surface and divide dough into 8 equal pieces.  ***Do NOT Flour the surface or the dough will just shrink on you as you roll it out and cut the bites***

Roll each piece out into a rope about  3/4 to 1 inch in diameter.  I find it's easiest to roll the dough from the middle out to create an even rope od dough.

Then cut rope into 3/4 to 1 inch pieces using a pizza cutter or knife. 

In small batches, add pretzel bites to boiling water with baking soda for 30 seconds.  Use a slotted spoon to carefully transfer them to your parchment paper lined baking sheets. 

Brush pretzel bites with egg wash and then sprinkle with kosher salt.

Bake pretzel bites 10-12 minutes, turning baking pan/s halfway through for more even coloring.

Transfer bites to serving platter or bowl, let cool/rest about 5 minutes, then enjoy with your favorite dipping sauce.