Combine 1 cup of warm water, 1 tablespoon of sugar, and 2 1/4 teaspoons of active dry yeast in a small bowl. Allow it to foam for about 5 minutes.

In a large mixing bowl, combine the foamy yeast mixture with 2 tablespoons of melted butter and 1 teaspoon of salt. Gradually mix in 3 cups of all-purpose flour until a smooth dough forms.

Knead the dough gently on a floured surface for about 5 minutes until it’s soft and elastic.

Place the dough in a lightly greased bowl, cover it, and let it rise in a warm area until it has doubled in size, about 1 hour.

In another bowl, mix together 4 ounces of softened cream cheese, 1 cup of shredded mozzarella, 2 cloves of minced garlic, and 2 tablespoons of chopped parsley until well-blended.

Once the dough has risen, punch it down, divide it into small pieces, and flatten each piece. Add a teaspoon of the cheese mixture inside, fold the dough over to seal, rolling it into a ball.

In a large pot, bring 8 cups of water to a boil and add 1/4 cup of baking soda. Gently dip each pretzel bite into this bath for about 20 to 25 seconds.

Place the pretzel bites on a parchment-lined baking sheet, sprinkle with coarse pretzel salt, and bake at 425°F for 12 to 14 minutes, until golden brown.

Allow to cool slightly before serving.