MAKE THE DOUGH - In a medium bowl, whisk together the flour, salt, sugar, and yeast. Add the water and stir to form a soft, smooth dough. Knead gently for about five minutes, until smooth.

Lightly flour the dough and place in a gallon size Ziplock bag. Seal the bag, leaving room for the dough to expand. Let rise for 30-60 minutes.

Preheat the oven to 500 degrees F. Line a large baking sheet with parchment or a silicone baking mat.

MAKE THE BATH - Stir together the warm water and baking soda.

FORM THE PRETZEL BITES - Divide the dough into four pieces, and roll each piece into a long rope about 1 inch in diameter. Cut each rope into one inch pieces.

Dip the dough pieces into the water bath, then place on the prepared baking sheet. Let rest uncovered for 10 minutes. If your baking soda is not completely dissolved, mix with a spoon before dipping each piece of dough. (If clumps of baking soda stick to your dough, your pretzels will end up splotchy.

Bake for 7-8 minutes, or until golden brown. Remove from the oven and let cool for 5 minutes.

While the pretzels are cooling, melt the butter in a small bowl, and whisk in the garlic salt and parsley. Pour the butter over the pretzels and toss to coat (I usually add everything to a ziplock bag and shake).

Add the parmesan cheese and toss to combine.

Serve warm with your favorite dipping sauce.