In a large bowl, combine the warm water and yeast. Let it sit for about 5 minutes until foamy. Stir in the sugar and salt, followed by the flour, one cup at a time, until a dough forms.

Transfer the dough to a floured surface, kneading for about 5 minutes until it’s smooth and elastic.

Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm spot for about 30 minutes, or until doubled in size.

Preheat your oven to 450°F (230°C). In a large pot, bring 10 cups of water to a boil, and stir in the baking soda.

Once the dough has risen, punch it down and divide it into eight equal sections. Roll each section into a rope and cut into 1-inch pieces.

Drop a few pretzel bites into the boiling baking soda water for about 30 seconds, then remove them with a slotted spoon and place them on a greased baking sheet.

Brush the tops of the bites with melted butter and sprinkle with coarse sea salt. Bake for 12-15 minutes or until golden brown.

In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute. Slowly add the milk, stirring constantly until thickened. Remove from heat and stir in the cheese and mustard until smooth. Season with salt and pepper.