In a large mixing bowl, combine the warm water and honey. Sprinkle the yeast on top, stir gently, and let it sit for 5–10 minutes, until foamy. If it doesn’t foam, discard and start again with fresh yeast.

Whisk in the Dijon mustard, melted butter, and salt. Add 3 1/2 cups of the flour and stir with a wooden spoon or dough hook until a shaggy dough forms. If the dough is very sticky, add the remaining 1/2 cup flour a little at a time until it comes together.

Turn the dough out onto a lightly floured surface. Knead for 5–7 minutes, until smooth, elastic, and slightly tacky but not sticky. If using a stand mixer, knead with the dough hook on medium-low for about 5 minutes. The dough should spring back slightly when poked.

Shape the dough into a ball and place it back in the bowl. Cover with a clean kitchen towel and let it rest in a warm spot for 15–20 minutes, just until relaxed and easier to shape.

Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper and lightly spray with nonstick spray or brush with oil to prevent sticking after the baking soda bath.

Transfer the rested dough to a lightly floured surface and divide into 6 equal pieces. Roll each piece into a rope 18–20 inches long, keeping the thickness even. Cut each rope into 1–1 1/2-inch pieces to make small pillow-shaped bites.

In a large pot, bring 10 cups of water and the baking soda to a gentle boil, stirring to dissolve the baking soda. Use a deep pot, as the mixture can foam.

Working in batches, add about 15–20 dough pieces to the boiling water. Boil for 20–30 seconds, stirring gently so they don’t stick to the bottom. Use a slotted spoon to transfer them to the prepared baking sheets, spacing them slightly apart.

While the pretzel bites are still damp, sprinkle them with coarse kosher or pretzel salt. Bake for 12–15 minutes, rotating the pans halfway through, until the bites are deep golden brown.

While the pretzel bites bake, whisk together the honey, Dijon mustard, yellow mustard, melted butter, garlic powder, and paprika in a small bowl. Taste and adjust, adding more honey for sweetness or more Dijon for tang.

As soon as the pretzel bites come out of the oven, brush them generously with the honey mustard glaze or toss them in a large bowl with the glaze for more coverage. Sprinkle with chopped parsley if using.

Serve the honey mustard pretzel bites warm, with extra honey mustard on the side for dipping if desired. They are best fresh but also reheat well.