Activate the yeast: In a large bowl, stir warm water and sugar. Sprinkle the yeast over the top and let it sit for 5–10 minutes, until foamy. If it doesn’t foam, start over with fresh yeast.

Make the dough: Add flour, salt, and melted butter to the bowl. Stir until a shaggy dough forms, then knead by hand on a lightly floured surface for 5–7 minutes, until smooth and slightly springy. The dough should be soft but not sticky.

Let it rest: Place the dough back in the bowl, cover, and rest for 15–20 minutes. This short rest makes the dough easier to shape.

Preheat and prep: Preheat your air fryer to 380°F (193°C). Bring 8 cups of water to a boil in a large pot, then carefully add the baking soda. Keep it at a gentle boil.

Shape the bites: Divide the dough into 4 pieces. Roll each piece into a rope about 3/4 inch thick. Cut ropes into 1-inch pieces for bite-size pretzels.

Boil the bites: Working in batches, drop the dough pieces into the baking soda water for 20–30 seconds. Use a slotted spoon to remove them and place on a parchment-lined tray. This step gives the pretzels their signature chew and color.

Brush and salt: Brush bites with egg wash and sprinkle lightly with coarse salt. Don’t overdo the salt—just a pinch per bite.

Air fry: Lightly spray the air fryer basket with oil. Arrange pretzel bites in a single layer with a little space between them. Air fry for 6–8 minutes, until deep golden brown. Repeat with remaining batches.

Make the cheese sauce: In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk until smooth. Simmer 2–3 minutes, stirring, until slightly thickened. Remove from heat and whisk in the cheddar until melted. Season with salt, pepper, and optional garlic or mustard. If too thick, whisk in a splash more milk.

Serve: Pile the pretzel bites on a platter and serve warm with the cheese sauce. For shine, you can brush hot pretzels with a tiny bit of melted butter.