In a mixing bowl, combine the warm water, sugar, and yeast, allowing it to sit for 10-15 minutes until it bubbles up.

In a separate large bowl, mix 4 cups of flour with the salt.

Once foamy, mix the yeast with the flour and melted vegan butter until a dough forms, kneading for 5-7 minutes until it becomes smooth, incorporating more flour as necessary.

Lightly oil a bowl, place the dough in it, and turn to coat. Cover with a damp cloth and allow it to rise for one hour or until it doubles in volume.

Set your oven to preheat at 425°F and prepare a baking sheet with parchment paper.

On a floured surface, roll the dough into a rectangle about half an inch thick and slice it into small rectangles of approximately 3/4 x 1 inches.

Bring the 3 quarts of water to a boil in a large pot and cautiously mix in the baking soda, noting that it will froth up.

Carefully add the pretzel bites to the bubbling water in small groups, boiling each for one minute on each side before removing and placing them on the prepared baking sheet.

Brush the pretzel bites with melted vegan butter or oil and sprinkle them with pretzel salt.

Bake in the oven for 10-12 minutes or until they are golden brown.

For the cheese sauce, melt vegan butter in a saucepan over medium heat, then whisk in flour until smooth.

Slowly pour in the rice milk, whisking until there are no lumps. Mix in garlic powder and salt, then add the cheese, stirring until it melts, and finally whisk in vegetable broth until it reaches a creamy consistency.

Optionally, sprinkle paprika on top right before serving. Enjoy dipping the warm bites into the delicious sauce!