Add the warm water, brown sugar, and yeast to a large bowl. Stir gently and let stand for 5–10 minutes, until foamy.
Stir in three tablespoons of melted butter and the fine salt.
Add two cups of flour and mix until combined.
Gradually add enough remaining flour to create a soft, slightly tacky dough.
Knead by hand for 6–8 minutes or with a dough hook for approximately five minutes.
Place the dough in a lightly greased bowl. Cover and let rise for approximately one hour, or until doubled.
Preheat the oven to 425°F. Line two large baking sheets with parchment paper.
Gently deflate the risen dough and divide it into six equal pieces.
Roll each piece into a rope approximately 18–20 inches long.
Cut each rope into pieces approximately 1½ inches wide.
Bring 10 cups of water to a controlled boil in a large, deep pot.
Slowly and carefully add the baking soda.
Boil the dough pieces in small batches for 20–30 seconds.
Remove them with a slotted spoon, drain well, and arrange them on the baking sheets.
Whisk the egg with one tablespoon of water.
Brush the bites with the egg wash and sprinkle lightly with coarse pretzel salt.
Bake for 12–15 minutes, until deeply golden brown.
Brush the warm pretzel bites with two tablespoons of melted butter.
Cool for five minutes and serve warm with your preferred dip.
