In a small bowl, combine warm water and sugar, then sprinkle in the yeast. Let it sit 5–10 minutes until foamy and fragrant, a sign the yeast is active.
In a large bowl, whisk together the flour and fine sea salt. Create a well in the center, then pour in the foamy yeast mixture and the olive oil. Stir with a wooden spoon until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 5–6 minutes until smooth and elastic. If it sticks, dust with a touch more flour—aim for a soft, pliable dough.
Lightly oil a clean bowl, place the dough inside, cover, and let rise 20–30 minutes until puffed and about 1.5x its original size.
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment and lightly oil or spray the parchment for easy releases.
Gently deflate the risen dough, then divide into 12–16 equal pieces. Roll each piece into a short rope, then cut into bite-sized chunks.
In a large pot, bring 6 cups of water to a gentle simmer. Once simmering, carefully add the baking soda and stir to dissolve; the water will foam a bit—this is normal.
Boil the bites in batches for 30–60 seconds, turning once; they should puff and rise to the top. Use a slotted spoon to transfer them to the prepared sheet.
Brush each bite lightly with a little melted butter and, if desired, sprinkle with a pinch of salt for extra flavor.
Bake for 12–15 minutes, until the bites are a deep, glossy gold and sound slightly hollow when tapped on the top.
While they bake, whisk the garlic butter: melt the butter and swirl in minced garlic (or garlic powder), then stir in Parmesan and parsley. Add a pinch of salt to taste.
As soon as the bites come out of the oven, brush with the garlic butter and sprinkle with a little extra Parmesan if you like. Serve warm with your favorite dipping sauces.
