In a large mixing bowl, dissolve 1 packet of active dry yeast in 1 cup of warm water. Stir in 1 tablespoon of sugar, along with 2 tablespoons of melted butter and 1 teaspoon of salt. Let this mixture sit for about 5 minutes until foamy.

Gradually add 2 cups of all-purpose flour to the yeast mixture and stir until you have a soft, sticky dough. Continue adding flour until the dough pulls away from the sides of the bowl.

Knead the dough on a floured surface for 6 to 8 minutes until smooth and elastic. Form into a ball and place in a greased bowl, covering with a damp cloth.

Let the dough rise in a warm place for about 1 hour until doubled in size.

In a large saucepan, bring 8 cups of water to a boil and carefully add ½ cup of baking soda to the water.

Punch down the risen dough and divide into 32 equal portions. Roll each into about a 5-inch log.

Boil each log in the baking soda water using a slotted spoon for 30 seconds, then transfer to a greased baking sheet.

Preheat the oven to 425°F. Brush the boiled pretzel bites with the egg wash and sprinkle with coarse salt before baking for 9 to 11 minutes.

Transfer to a wire rack to cool briefly, then serve warm with cheese dip.