Add the yeast, sugar and 1 cup of warm water to the bowl of your mixer, stir and let it sit for 5 to 10 minutes until the yeast froths up. Add the flour and salt to the bowl of your mixer. Using the dough hook attachment of your mixer, mix on medium-low speed until the dough comes clean from the side of the bowl, should take about 3 to 5 minutes. The dough should be smooth and elastic.
Spray a bowl with cooking spray and place the dough in the bowl, turn it around to coat it in the oil. Cover with a clean damp towel or plastic wrap and place in a warm, draft-free environment to let it rise until doubled in size. Could take anywhere from half hour to a couple hours, depending on your environment and yeast.
Preheat the oven to 425 F°. Spray 2 baking sheets with cooking spray.
Bring the 4 to 6 cups of water to boil in a pot over high heat. Slowly add the baking soda to the water, don't add it to fast, or it will boil over.
Place the dough on a clean work surface and divide it into 4 equal pieces. Roll each piece into a long rope, about 2 feet long. Cut the dough into 1 inch pieces. Repeat with remaining ropes of dough.
Use a slotted spoon to drop pretzel bites into the boiling baking soda/water, about a dozen at a time. Boil them for 30 seconds, then remove them with the slotted spoon, transferring them to the prepared baking sheets. Make sure they're not touching.
Brush the tops of the pretzel bites with egg wash, and season liberally with salt or your favorite toppings, such as sesame seeds, poppy seeds or everything but the bagel seasoning.
Place the baking sheets in the oven and bake for 15 to 18 minutes until golden brown.
Let the pretzel bites cool for 5 minutes before serving. Serve with cheese sauce or mustard.