In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let sit for 5–10 minutes, until the surface looks foamy and bubbly. If the mixture does not foam, the yeast may be inactive or the water temperature may be incorrect.

Add the melted butter and salt to the yeast mixture and stir to combine. Begin adding the flour about 1 cup at a time, stirring with a wooden spoon or dough hook until the dough starts to pull away from the sides of the bowl and forms a shaggy ball. The dough should be soft and slightly tacky but not overly sticky; add more flour 1 tablespoon at a time if needed.

Turn the dough out onto a lightly floured surface. Knead by hand for 5–7 minutes, until smooth, stretchy, and springy when poked. Alternatively, knead with a stand mixer fitted with a dough hook on medium-low speed for 4–5 minutes, until the dough is soft and elastic.

Place the dough in a lightly greased bowl, turning once to coat. Cover with a clean kitchen towel or plastic wrap and let rise in a warm, draft-free spot for 45–60 minutes, or until doubled in size.

When the dough is almost done rising, preheat the oven to 425°F (220°C). Line 2 large baking sheets with parchment paper or silicone baking mats. In a large pot, bring 10 cups of water and the baking soda to a gentle boil over medium-high heat. The mixture may foam slightly.

Punch down the risen dough to release excess air. Turn it onto a lightly floured surface and cut into 6 equal pieces. Roll each piece into a rope about 18–20 inches long. Using a sharp knife or bench scraper, cut each rope into 1–1 1/2 inch pieces to form pretzel bites.

Working in batches, drop 10–15 dough pieces at a time into the gently boiling baking soda water. Boil for 30–40 seconds, stirring gently to prevent sticking. Remove with a slotted spoon and place on the prepared baking sheets, spacing them slightly apart.

Lightly sprinkle the boiled dough pieces with flaky sea salt if using. Bake at 425°F (220°C) for 12–15 minutes, or until the pretzel bites are deep golden brown. Rotate pans as needed for even browning.

While the pretzel bites bake, melt 6 tablespoons butter in a small saucepan or microwave-safe bowl. Stir in the minced garlic, garlic powder (if using), and fine salt. Let the mixture rest for a few minutes so the garlic can soften and infuse the butter.

In a medium bowl or shallow dish, combine the finely grated Parmesan cheese and chopped parsley, if using. Stir to distribute the herbs evenly through the cheese.

Allow the baked pretzel bites to cool on the pans for 3–5 minutes, until hot but not scorching. Working in batches, either brush the bites generously with the warm garlic butter or toss them in a large bowl with the butter until coated. Immediately roll or toss the buttery bites in the Parmesan mixture until well coated. Serve warm.