Preheat oven to 425°F. Line a baking sheet with a silicone baking mat or parchment paper. If using parchment paper, lightly spray with nonstick spray. Set aside.
Beat the egg along with one teaspoon of water in a medium bowl and set aside.
In a large bowl, pour in the warm water. Then add the yeast and stir for approximately 30 seconds to 1 minute, just until most the yeast has dissolved. Add the salt and sugar until combined.
Gradually add the flour, 1 cup at a time, mixing with a wooden spoon in between. The dough will be thick. If the dough is still sticky, add ¼ cup more flour until the dough is no longer sticky to the touch. Poke test: if the dough bounces back even slightly when you poke it, then it's ready to knead.
Turn the dough out onto a lightly floured surface. Using your hands, knead the dough gently and constantly for 3 to 4 minutes, then shape the dough into a disc. Divide the disc into 3 equal sections.
Roll each section of dough into a long rope that is even all around, approximately 1½" to 2" thick in diameter. Repeat with remaining two sections of dough. Use a knife or pastry dough cutter to cut pretzel bite pieces out of each rope of dough. These do not all have to be exact or perfect; just try to make them approximately the same size so that they cook evenly. My pretzel bite pieces tend to be about 2" wide and 1"-1½" thick each. Set these dough pieces aside.
In a large stockpot, bring 8 cups of water and ½ cup baking soda to a boil. Working in small batches, place a few pretzel bites onto a cooking spider or large slotted spoon. Then dip gently into the boiling water and allow to boil for 20-30 seconds. Once the pretzels float to the surface, lift them out of the water, allowing as much of the excess water to drain back into the pot. Place pretzels onto the prepared lined baking sheet, with some space between each one. Repeat this process with the remaining dough pieces.
Brush each pretzel bite with the egg wash and sprinkle with sea salt (if using).
Bake at 425°F for 10 minutes. Then turn the oven to broil and broil the pretzel bites for up to 5 more minutes, just until the tops are slightly golden brown. Watch them carefully so that they don't burn.
When pretzel bites are done, transfer them to a wire rack to cool at room temperature for a few minutes before serving.
Notes
Quantity: This recipe makes anywhere from 40 to 50 pretzel bites, depending on the size of your pretzel bites.Storage: Soft pretzel bites are best eaten the day they are made. However, you can store them in an airtight container for up to 5 days. They also freeze well. Store in an airtight freezer-safe container for up to 2 months.To reheat: reheat frozen pretzels either in an air fryer at 325°F for up to 10 minutes, or bake frozen pretzels at 350°F for 10-20 minutes, just until they've warmed up. You can also reheat refrigerated pretzels in the microwave in 30-second increments until they've warmed through.