• Melt the butter in a medium saucepan over low-medium heat.
• Stir in 1⅓ cup water and sugar. Bring the temperature to 105℉. Use a digital thermometer to ensure the temperature does not rise above 110℉.
• Add the yeast and let rest 5-10 minutes to activate the yeast. The mixture should develop a layer of foam on top.
• In the bowl of a stand mixer fitted with the dough hook attachment, add the flour, salt, sourdough starter, and water mixture.
• Mix the dough on low speed for 7 minutes. Remove the bowl from the mixer and cover with plastic wrap or a damp towel. Let rest for 40 minutes.

Prepare the Baking Soda Bath

• When the dough is done proofing, preheat the oven to 400℉.
• Line 2 large baking sheets with parchment paper. Lightly spray with cooking spray. Set aside.
• Bring the remaining 4 cups of water to a boil. Add the baking soda and let dissolve completely. Turn heat to low to keep warm.

Roll and Cut the Dough

• Divide the proofed dough into 8 pieces.
• Roll each piece into a long rope measuring about ¾ inches in diameter. Cut the rope into pieces measuring about 1½ inches long.
• Use a slotted spoon to submerge about 12 dough pieces at a time into the baking soda bath. Let soak for 30 seconds, the remove with slotted spoon. Drain off any excess water. Transfer the bites to the prepared baking sheets, spacing each bite about 1 inch apart. Repeat this process for the remaining bites.
• Bake the bites for 12 minutes in the preheated oven. The bites will appear a deep golden brown color when finished. Allow to cool completely in the pan.

Coat in Cinnamon Sugar

• Mix the cinnamon and sugar in a small bowl. Place the pretzel bites in a large bowl. (You can also do this in a gallon ziplock bag but divide the ingredients across two bags). Drizzle the bites with remaining 4 tablespoons of melted butter. Mix to coat. Sprinkle with the cinnamon and sugar mixture. Mix to coat completely. Serve immediately.