In a stand mixer bowl, combine 2 cups of all-purpose flour, 1 tablespoon of sugar, 1 packet of instant yeast, ½ cup of warm milk, 2 tablespoons of melted butter, and 1 teaspoon of salt. Mix on medium speed for 4-5 minutes until a smooth and elastic dough forms.

Cover the bowl with a clean kitchen towel and place it in a warm, draft-free location. Allow the dough to rise for 30-60 minutes, or until it has doubled in size.

Preheat your oven to 450°F (232°C). Turn the risen dough onto a lightly floured surface and divide it into 12 equal pieces. Roll each piece into a ¾-inch thick rope, then cut into 1-2 inch bites.

In a large pot, bring 4 cups of water and ¼ cup of baking soda to a vigorous boil. Once boiling, carefully drop the pretzel bites in batches into the bubbling water for about 30 seconds.

In a small bowl, whisk one egg until smooth to create an egg wash. Brush the tops of each pretzel bite generously with the egg wash and sprinkle with coarse salt. Bake for 12–14 minutes.

Once baked, remove the pretzel bites from the oven and let them cool for a few minutes on a wire rack. Serve warm alongside a tangy honey mustard dip.