In a large bowl, mix the warm water, sugar, and yeast. Until it foams, let it sit for five to ten minutes.

Add the flour and salt, and mix until a dough forms. Knead for 6–8 minutes by hand (or use a dough hook). While not sticky, the dough should be soft.

Cover and let it rise in a warm place for 1 hour, or until doubled in size.

Divide the dough into eight equal pieces after punching it down. Shape each one into a round roll or a small loaf shape. Place them on a parchment-lined baking sheet.

Preheat the oven to 220°C (425°F). Heat a big saucepan of water until it boils. Carefully add the baking soda; it will froth.

Gently drop each dough piece into the boiling water, one or two at a time, for 20–30 seconds. Remove with a slotted spoon and place back on the baking sheet.

Bake the pretzel breads for 15–18 minutes, or until deep golden brown.

Combine the garlic and melted butter while they are baking. Brush the loaves liberally with the garlic butter as soon as they are taken out of the oven. Sprinkle with chopped parsley or sea salt if you like.