In a large bowl or the bowl of your standing mixer, stir together the warm water, yeast, and sugar. Let sit for about 10 minutes to proof until foamy.

Add the salt and softened butter to the yeast mixture. If using a standing mixer, add the flour gradually with the dough hook attachment and mixer running on low until completely incorporated. Knead for about five minutes, or until dough is elastic and smooth. If not using a mixer, stir in about 1½ cups of the flour, then turn out onto a floured surface. Knead the rest of the flour into the dough. Knead dough for about five minutes. Dough will be slightly sticky.

Lightly oil a large bowl with cooking spray or olive oil. Add the dough and turn to coat. Cover the bowl with saran wrap and put in a warm place to rise until doubled, about an hour.

When the dough has risen, preheat an oven to 425 degrees F (218 degrees C). Prepare a large baking sheet by lining it with greased parchment paper or a silicone baking mat.

Punch the dough down. Tear off 2 inch sized chunks, flatten roughly, lay a cube of white cheddar in the center, and wrap the dough around it. Set aside to a floured surface. Repeat until all dough has been used.

Fill a pot with the 6 cups of water and baking soda. Bring to a boil. Boil each pretzel bite for 30 seconds and remove to the lined baking sheet.

In a small bowl, whisk the egg. Brush the top of each boiled pretzel with the egg wash. Sprinkle the tops of the pretzels with the Everything Bagel Seasoning.

Bake the pretzels in preheated oven for 14-16 minutes, or until tops are golden brown. Let cool for 3 minutes on baking sheet.