In a large bowl, combine the warm water and granulated sugar, then sprinkle in the active dry yeast. Let it stand for about 5 minutes, until the surface looks foamy and frothy.

Add the all-purpose flour and salt to the bowl. Mix until a shaggy dough forms without dry flour pockets.

Turn the dough out onto a floured surface and knead for about 5 minutes until it’s smooth and elastic.

Place the dough back in the bowl, cover, and let it rise in a warm place for 1 hour, until puffy.

Preheat the oven to 450°F (232°C).

Bring a large pot of water to a boil, then carefully add the baking soda.

Divide the dough into small pieces and roll them into bite-sized balls.

Boil the dough balls in batches in the baking soda water for about 30 seconds. Lift them out and place them on a baking sheet.

Beat the egg and brush it over each boiled dough bite, then sprinkle with coarse sea salt.

Bake for 10-12 minutes until the pretzel bites are golden brown and shiny.

Serve warm with your favorite dipping sauce.