Begin by dissolving the sugar and salt in warm water, then sprinkle the yeast on top. Let it sit for about 5 minutes, or until it becomes frothy.

In a large bowl, gradually add the flour to the yeast mixture, mixing until a dough forms. Knead for 5-7 minutes until smooth.

Transfer the dough to a lightly greased bowl. Cover with a kitchen towel and let it rise in a warm place for about 30 minutes, or until doubled in size.

While the dough is rising, cook the bratwurst sausages in a pot of boiling water for about 5 minutes. Remove from water and let them cool before slicing into bite-sized pieces.

Preheat your oven to 425°F (220°C). Once the dough has risen, punch it down gently and divide into small pieces (1-2 inches). Roll each piece into a rope about 10-12 inches long and wrap around a bratwurst bite.

In a large pot, bring 8 cups of water to a boil and add the baking soda. Gently drop each wrapped bratwurst into the water for about 30 seconds, then remove and place on a lined baking sheet.

Brush each pretzel bite with the beaten egg and sprinkle with coarse sea salt.

Bake for 12-15 minutes or until golden brown.