For the Pretzel Bites:

1. Activate the Yeast:
   In a small bowl, whisk together warm water, sugar, and yeast. Let sit for 10–15 minutes until bubbly and activated.
2. Prepare the Dough:
   In a large mixing bowl, combine 4 cups of flour and salt. Add the melted vegan butter and the activated yeast mixture. Mix until a ball forms, then knead for 5–7 minutes by hand or using a stand mixer with a dough hook. Add additional flour as needed to prevent sticking, keeping the dough soft.
3. Let the Dough Rise:
   Lightly oil a bowl, shape the dough into a ball, and place it in the bowl, rolling it to coat with oil. Cover with a damp towel and let rise for 1 hour, or until the dough doubles in size.
4. Shape the Bites:
   Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Place the dough on a floured surface and roll it into a rectangle approximately 1/2 inch thick. Cut the dough into 3/4″ x 1″ pieces.
5. Boil the Pretzel Bites:
   Boil 3 quarts of water in a large pot. Slowly add the baking soda (careful, it will foam). In small batches, boil the pretzel bites for 1 minute on each side. Remove with a slotted spoon and place them on the prepared baking sheet.
6. Add Toppings and Bake:
   Brush each pretzel bite with melted vegan butter or oil and sprinkle with pretzel salt. Bake for 10–12 minutes, or until golden brown.

For the Vegan Cheese Sauce:

1. Make the Roux:
   Melt vegan butter in a saucepan over medium heat. Whisk in the flour until fully combined.
2. Add Liquids:
   Gradually pour in the rice milk, whisking constantly to avoid clumps. Add the vegetable broth, garlic powder, and salt.
3. Incorporate the Cheese:
   Stir in the vegan cheddar cheese shreds and continue whisking until smooth and creamy. Optional: Sprinkle with paprika before serving.

Serve:
Pair the warm pretzel bites with the creamy vegan cheese sauce for dipping. Enjoy as a snack or appetizer!