In a large bowl or the bowl of a stand mixer, combine the water, yeast, and sugar. Let stand for 10 to 15 minutes. It should be slightly foamy.

Add the flour, melted butter, and salt. Mix slowly by hand or with the dough hook until dough holds together. Knead by hand on a floured surface or with the stand mixer and the dough hook on medium-low speed for about 8 to 10 minutes. Add more flour as needed to keep the dough from sticking to the hands, counter, or bowl.

The dough should be firm but still slightly moist and tacky to the touch.

Oil (or butter) a large bowl. Gather the dough into a ball and place it in the oiled bowl. Turn the dough over so all sides are coated with oil. Cover the bowl with plastic wrap and let the dough rise for about 1 hour or until doubled.

Line a large baking sheet with parchment paper.

Combine the baking soda with 10 cups of water in a large saucepan and stir to blend. Just before the dough is finished proofing, bring the water and soda mixture to a boil.

Heat the oven to 400°F.

Line baking sheets with parchment paper.

Cut the dough into 4 or 5 portions and roll them to make thick ropes. Cut the ropes into 1-inch lengths. Place them on the parchment paper-lined baking sheets.

Lower several of the dough pieces into the boiling water and soda mixture with a slotted spoon. Let them boil for about 20 seconds, then lift them out and return them to the parchment paper. Repeat with the remaining pieces.

Sprinkle the pieces lightly with the kosher salt or flaky sea salt.

Bake for about 10 minutes, or until deep golden brown.

Serve the pretzel bites with yellow mustard or aioli. For a sweet snack, serve them with chocolate or caramel sauce.