In a mixing bowl, combine warm water, melted unsalted butter, active dry yeast, and light brown sugar. Let sit for about 5 minutes until frothy.

Gradually add all-purpose flour and kosher salt into the yeast mixture. Mix until the dough pulls away from the sides.

Transfer the dough onto a lightly floured surface and knead for about 3-5 minutes until elastic.

Place the kneaded dough into a greased bowl, cover, and let it rise in a warm place for 30-60 minutes until doubled in size.

Once risen, divide the dough into sections and roll each into ropes about 1 inch thick. Cut into 1½-inch pieces.

In a large pot, bring water to a boil and add baking soda. Drop each pretzel bite into boiling water for 20 seconds.

Preheat the oven to 425°F. Brush boiled bites with beaten egg and sprinkle with coarse sea salt.

Bake for about 15 minutes or until golden brown, then brush with more melted butter.