11.In the bowl of a stand mixer fitted with the dough hook, mix together the water, sugar, yeast, and butter. Let sit for 5 minutes.
2.Add the salt and flour to the yeast mixture. Knead dough at medium speed until a smooth and elastic ball forms, 3 to 4 minutes. If dough is sticky, add 1 tablespoons of flour at a time until dough comes together.
3.Transfer the dough to a lightly oiled large bowl and turn the dough to coat with the oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
4.Turn out the dough onto a lightly floured surface. Divide into 8 equal pieces. Roll each piece into a 21 inch rope. Cut the dough into 3-inch pieces to make the pretzel bites.
5.Roll each bite flat with a rolling pin.
6.Stuff with pepperoni and cheese.
7.Fold over the dough and pinch the ends. Place on a baking sheet and continue until all pretzel bites are stuffed.
8.Preheat the oven to 425 degrees F. In a large saucepan, bring water to a boil. Add the baking soda and lower heat to a simmer. Carefully boil pretzels in batches. Boil for about 30 seconds.
9.Remove with a large slotted spoon. Place pretzel bites on a parchment paper lined baking sheet, about 2 inches apart. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes, or until golden brown.
10.Serve warm with pizza sauce for dipping.