In a large mixing bowl combine brown sugar, yeast, melted butter and water; whisk and let sit for 5 minutes or until frothy.
Add salt and flour to the yeast mixture.
Attach the paddle attachment to a stand mixer and mix until all flour is incorporated and the dough is pulling away from the sides and bottom of the bowl.
Remove paddle attachment and attach the dough hook to the mixer; "knead" for 2 minutes. You can also transfer dough to a clean work area and knead by hand for about 5 minutes.
Shape dough into a ball and coat all sides of dough with a little bit of oil.
Place dough in a medium bowl; cover with plastic wrap and let sit in a warm location for 1 hour or until dough is doubled in size.
Preheat oven to 425 degrees.
Divide prepared dough into 8 smaller balls.
On a lightly floured surface, roll each ball into a long rope.
Using a knife, cut 1 inch pieces from the rope and put the pieces on a plate(s). Repeat process with the rest of the dough. You'll have anywhere from 80 to 100 pieces.
Prepare 4 baking sheets with parchment paper. Set aside.
Whisk one egg with 1 tablespoon water and set it aside.
In a large pot, bring 6 cups of water to a boil.
Carefully add in baking soda.
Boil 10 pieces of dough at a time for about a minute.
Remove with a slotted spoon and put them down on the prepared baking sheets. Repeat with remaining dough pieces.
Brush egg wash over dough pieces.
Sprinkle with toppings.
Bake for 12 to 14 minutes, or until golden brown.
Remove from oven and cool on a wire rack.
Serve with Honey Mustard Dipping Sauce.
Notes
Store remaining pretzel bites in an airtight container.