In a large mixing bowl or the bowl of a stand mixer, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let sit for 5–10 minutes, until the top looks foamy and creamy. If the mixture does not foam, discard and start again with fresh yeast and correctly warmed water.

Add the melted butter and salt to the foamy yeast mixture and stir to combine. Add 3 1/2 cups of the all-purpose flour and mix with a wooden spoon or dough hook until a shaggy dough forms. Gradually add the remaining flour, a little at a time, until the dough pulls away from the sides of the bowl and feels soft but not sticky.

Turn the dough out onto a lightly floured surface and knead for 5–7 minutes, until smooth and elastic. Alternatively, knead with a dough hook on medium-low speed for about 5 minutes. Shape the dough into a ball, lightly grease the bowl with oil or nonstick spray, place the dough back in the bowl, turn once to coat, cover, and let rise in a warm spot for 45–60 minutes, or until doubled in size.

Near the end of the rising time, preheat the oven to 425°F (218°C). Line two large baking sheets with parchment paper or silicone baking mats. In a large pot, bring 10 cups of water and 1/2 cup baking soda to a gentle boil, then maintain at a steady simmer.

Punch down the risen dough to release excess air and transfer to a lightly floured surface. Divide the dough into 6–8 equal pieces. Roll each piece into a rope about 18–22 inches long; if the dough shrinks back, let it rest briefly, then continue rolling. Cut each rope into 1–1 1/2 inch pieces to form pretzel bites. You should have roughly 60–70 pieces.

Working in batches, carefully drop 10–12 pretzel bites into the simmering baking soda water. Let them cook for 20–30 seconds, then remove with a slotted spoon, allowing excess water to drain. Arrange the boiled bites on the prepared baking sheets, leaving a little space between each one.

Bake the pretzel bites for 10–12 minutes, rotating the pans halfway through, until they are deep golden brown. Begin checking around 9 minutes to avoid overbaking.

While the pretzel bites bake, stir together the melted butter, minced garlic, garlic powder, kosher salt, and chopped parsley in a small bowl. In a separate shallow bowl, combine the grated Parmesan cheese, black pepper, and red pepper flakes (if using).

As soon as the pretzel bites come out of the oven, brush them generously with the garlic butter mixture. While still warm, toss a handful of pretzel bites at a time in the Parmesan mixture, pressing lightly so the cheese clings. Transfer to a serving platter and serve warm with your choice of dips such as marinara, ranch, cheese sauce, or honey mustard.