Stir the active dry yeast into the warm water and let it stand for about 5 minutes, until foamy. Add the brown sugar, salt, and 1 tablespoon melted butter, then mix in the flour until a shaggy dough forms.

Knead the dough by hand or with a dough hook for about 5–7 minutes, until smooth and elastic. Place it in a lightly greased bowl, cover, and let it rise in a warm place for about 30 minutes.

Preheat the oven to 400°F and line baking sheets with parchment paper. Bring 9 cups of water to a boil, then carefully add the baking soda because the mixture will foam briefly.

Divide the risen dough into several portions and roll each portion into a rope about 1 inch thick. Cut the ropes into bite-size pieces.

Boil the dough pieces in batches for approximately 20–30 seconds. Remove them with a slotted spoon, drain well, and arrange them on the prepared baking sheets.

Bake the pretzel bites for 12–15 minutes, until puffed and golden brown. Brush the hot bites with melted butter.

Combine the granulated sugar and ground cinnamon in a bowl. Toss or sprinkle the mixture over the buttered pretzel bites while they are still warm, then serve.