1. Roll dough balls into a rope shape about 6" long and ¾" in diameter; cut each rope into 1" segments.
2. Place dough segments on a baking sheet sprayed lightly with cooking spray. Cover with plastic wrap sprayed lightly with cooking spray; let rise in a warm place until double in size (about 1 hr.).
3. In a large saucepan, bring water to a gentle boil; add baking soda.
4. Slip risen dough pieces into boiling water 5-6 at a time; cook for 20-30 sec., flipping pieces halfway through.
5. Remove dough with a slotted spoon and transfer to a cooling rack to drain (be careful not to leave foam on the dough pieces); let dry for 10 min.
6. While dough dries, preheat oven to 425°.
7. Brush tops of pretzel bites very lightly with egg wash (you will have extra); sprinkle with salt, if desired.
8. Bake immediately on 2 parchment-lined baking sheets in preheated oven until golden-brown (about 9 min.); let cool slightly.
9. Drizzle lightly with melted butter; sprinkle with desired toppings.

Tasty Tips:

• Thaw dough balls on a baking sheet covered with plastic wrap in your refrigerator for up to 24 hrs.
• Pretzel bites are best eaten the same day they are baked.
• When you get more proficient at the techniques in this recipe, you can use it to make pretzel sticks and traditionally shaped soft pretzels, too. To make a long piece that is easily twisted into the iconic pretzel shape, hold the ends of the rope in each hand and swing it like a jump rope.