In a large bowl, stir warm water and sugar together until dissolved. Sprinkle the yeast over the top and let it sit for 5–10 minutes until foamy and fragrant.

Add the flour and 2 teaspoons salt to the bowl. Mix until a shaggy dough forms, then knead for 5–7 minutes by hand on a lightly floured surface or 4–5 minutes with a stand mixer using a dough hook.

Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let rise in a warm spot for about 1 hour, until doubled in size.

Preheat the oven to 450°F (232°C). Line two baking sheets with parchment paper and lightly oil them.

Turn the dough out onto a clean surface and divide into 8 equal pieces. Roll each into a long rope about 1-inch thick, then cut into 1-inch bites.

In a wide pot, bring the 10 cups of water and baking soda to a gentle boil. Working in batches, carefully drop pretzel bites into the boiling bath for about 30 seconds, flip them once with a slotted spoon, then remove to a towel-lined tray to drain.

Place the bites on the prepared baking sheets, brush lightly with melted butter, and sprinkle with coarse salt or your seasoning of choice.

Bake for 12–15 minutes, rotating halfway, until deep golden brown.

Serve warm with mustard, a creamy cheese dip, or cinnamon sugar for a sweet twist.