Heat oven to 450ºF and line a medium baking sheet with parchment paper. Add yeast, warm milk and sugar to a stand mixing fitted with paddle attachment. Stir mixture to combine and let sit 10 minutes to get frothy. Add flour and sea salt and mix on low speed for 3 minutes to form a dough. If dough is too moist, add 2-3 teaspoons of additional flour.

While dough mixes, fill a large pot with water halfway and bring to a boil over medium-high heat.

Divide dough into 4 pieces and roll the dough into 4 (10 inch) stands on a clean countertop. Slice each strand into 8-10 pieces using a sharp knife.

Once water is boil, slowly add baking soda. Add 8-10 pretzel bites to boiling water and boil for 20 seconds. Remove using a slotted spoon and place onto a paper towel lined plate or tray to dry while cooking remaining pretzel bites.

Arrange all pretzel bites on baking sheet and brush with egg white mixture, then sprinkle with coarse sea salt. Bake for 9-10 minutes, until golden brown. Cool bites for 5 minutes.

While pretzels bake, heat reduced fat milk and butter over medium heat until steaming, about 5 minutes. Whisk in sharp cheddar cheese, mustard and sea salt until cheese is completely melted. Gradually whisk in teaspoon of gluten-free flour to thicken sauce slightly. Heat for 1-2 minutes longer. Divide mixture between 6 small sauce cups. Place 6 pretzel bites in 6 MPOF snack containers and add cheese sauce cups.