Mix brown sugar, yeast, melted butter, and warm water together in a stand mixer with a dough hook.
Add in salt and flour and mix with dough hook on low until well combined. Mix for another 3-4 minutes or until dough starts pulling away from the sides of the bowl. If the dough is too sticky, add flour, 1 tablespoon at a time.
Oil a glass bowl. Pull the dough out of the mixer bowl and form into a ball. Place dough inside the oiled bowl. Cover tightly with plastic wrap. Let stand for about an hour (or until doubled in size).
Preheat oven to 425 F.
Bring 3 quarts of water to boil in a stock pot, then add baking soda. Break off pieces of dough, roll into a "snake", then chop into bite size pieces. Add the cut pieces to boiling water. Remove the pieces after about 30 seconds (the pieces will initially sink, but then start to float when they are ready).
Place on a well greased cookie sheet, making sure pieces are not touching. Repeat until all of the dough is gone. I filled up 2 big cookie sheets.
Brush egg wash over the pretzel bites, then sprinkle with coarse sea salt. Bake at 425 for about 15 minutes (or until a nice pretzel-y color).
Remove to a wire rack to cool. Enjoy.
If you want to change things up from the traditional pretzel flavor, before you bake these you can sprinkle with cinnamon sugar or garlic salt or even Parmesan cheese instead of the coarse sea salt.