In a medium bowl, combine warm water, light brown sugar, and instant yeast. Stir gently and let sit for 5 minutes until foamy.

Whisk in cooled melted butter, then gradually add all-purpose flour and fine sea salt; mix until a shaggy dough forms.

Transfer dough to a floured surface and knead for about 5 minutes until smooth and elastic.

Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour until doubled.

Preheat oven to 450°F. In a large pot, boil water and whisk in baking soda.

Punch down risen dough, turn out onto floured surface, and divide into 12 equal pieces; roll into ropes and cut into bites.

Dip pretzel bites into boiling baking soda bath for 30 seconds, then place on a parchment-lined baking sheet.

Whisk together egg and water; brush onto pretzel bites and sprinkle with salt.

Bake for 12-15 minutes or until golden brown. Cool slightly on a wire rack.

Serve warm with dips like Beer Cheese Dip or mustard.