In a bowl, mix together the warm water, sugar, and yeast. Let it sit for about 10-15 minutes until it's frothy.

In a large mixing bowl, combine 4 cups of flour and 1/2 tablespoon of salt.

Add the melted plant-based butter and the activated yeast mixture to the dry ingredients. Stir until a dough forms and knead for 5-7 minutes, adding more flour if it gets sticky.

Lightly oil a bowl and place the dough inside, rolling it to coat. Cover it with a damp towel and let it rise for about an hour until it doubles in size.

Preheat your oven to 425°F and line a baking sheet with parchment paper.

Once the dough has risen, roll it out on a floured surface into a rectangle about 1/2 inch thick and cut it into 3/4" by 1" pieces.

In a large pot, bring the 3 quarts of water to a boil. Carefully add the baking soda to the boiling water.

Drop the pretzel pieces into the boiling water in small batches, boiling for 1 minute on each side. Remove them and place them on the prepared baking sheet.

Brush the tops with melted plant-based butter or oil and sprinkle with pretzel salt. Bake in the oven for 10-12 minutes until they're golden brown.

For the cheese sauce, melt 2 tablespoons of plant-based butter in a saucepan over medium heat. Add in 2 tablespoons of flour and mix well.

Gradually whisk in the rice milk, ensuring there are no lumps. Stir in the garlic powder and salt.

Add in the vegan cheddar cheese, whisking until smooth, and finally mix in the vegetable broth until the sauce is creamy. Top with paprika if you like.

Enjoy these pretzel bites warm with the cheesy sauce for dipping! They're perfect for cozy nights.