Whisk the yeast into 1 cup warm water and allow to sit for 1 minute to proof the yeast. You want to see it foam up.
Add the brown sugar, salt, and melted butter, stirring to combine. Begin adding the flour about 1/2 cup to 1 cup at a time, mostly incorporating the flour before adding the next amount. Stop when the dough is no longer sticky.
Place the dough in a large, lightly greased mixing bowl, cover it lightly and let it rest for 30 minutes.
Meanwhile, make the Honey Mustard Dip and prepare the baking soda bath by combining 7 cups of water and the 1/2 cup baking soda in a wide pot over the stove. Warm the mixture to dissolve the baking soda, then let rest on a low heat, warm but not simmering.
Preheat oven to 400 F. Turn dough out to a lightly floured surface and divide into six pieces. roll each piece into a rope about 12 to 15 inches long, and cut each rope into about 12 pieces.
In batches, add the pretzel bites to the water and let stay immersed 30 seconds to 1 minute. Remove to a baking sheet and sprinkle with kosher salt.
Bake until golden brown, about 12-15 minutes.
