In a large bowl, combine the gluten-free flour, instant yeast, sugar, and salt. Whisk together until fully blended.

Gradually pour in the warm water and mix until a dough forms. It should be slightly sticky but manageable.

Dust your hands with some gluten-free flour and knead the dough in the bowl for a minute or two until it becomes smooth.

Cover the bowl with a clean kitchen towel and let it rest for about 30 minutes in a warm place.

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

After resting, divide the dough into small pieces, about the size of a tablespoon. Roll each piece into a ball and then a small log shape.

In a large pot, bring 4 cups of water to a boil and stir in the baking soda. Carefully add your formed pretzel bites to the boiling water for about 30 seconds, then remove with a slotted spoon and place them on the prepared baking sheet.

Brush the tops with melted butter and sprinkle with coarse sea salt.

Bake for 12-15 minutes or until golden brown. Let cool slightly before serving.