In a large bowl or the bowl of a stand mixer, dissolve the yeast in the warm water with a pinch of sugar. Let stand until foamy.
Add the sugar, brown sugar, oil, salt, and two cups of flour to the mixing bowl. Continue to add flour, ΒΌ cup at a time, to form a soft but not overly sticky dough.
Let the dough rise, covered, in a lightly greased bowl for 60 to 90 minutes, or until doubled in size.
When the dough has risen, gently deflate the dough and divide into four equal sized pieces. Roll each piece of dough into a snake approximately one inch in diameter. Using a bench scraper or a knife, cut the dough into one inch segments. Repeat with remaining dough.
Preheat the oven to 425. Add the water and baking soda to a pot and bring to a boil over medium high heat. Line a baking sheet with parchment or a silicone liner.
Drop the pieces of dough into the pot and let them boil for 30 seconds. Remove with a strainer or slotted spoon and place on the prepared baking sheet.
Bake 10 to 12 minutes, or until golden brown. Allow the pretzel bites to cool on the pan for 10 to 15 minutes.
After the pretzel bites have cooled slightly, place them in a gallon sized ziplock bag and drizzle the melted butter over the top. Toss to coat the bites in butter.
When they are all coated, add the sugar and cinnamon and toss to coat evenly.
To make the dipping sauce, whisk together the butter, cream cheese, powdered sugar, vanilla, and maple extract, until smooth. Add a teaspoon or so of milk, if needed, to reach a good dipping consistency. Serve the pretzel bites warm with dip and enjoy!
