Activate yeast & mix dough: In the bowl of a stand mixer, combine warm water, yeast, and honey. Let sit for 5 minutes until frothy. Add salt and flour. Using the dough hook, knead on medium speed for 4 to 5 minutes until smooth and elastic (or knead by hand for 6 minutes). Cover with a towel and rest for 10 minutes.

Shape into bite-sized nuggets: Divide dough into 6 equal portions. Roll each piece into a 24-inch long rope about 1/2-inch thick. Using a bench scraper or sharp knife, cut each rope into 1-inch bite-sized pieces.

Prepare the baking soda bath: Preheat oven to 425°F (220°C). Line two large baking sheets with parchment paper and lightly grease with oil. In a wide pot, bring 9 cups of water and 1/2 cup of baking soda to a gentle rolling boil.

Quick dip & drain: Working in batches of 10 to 12 bites, drop the dough into the boiling baking soda bath for exactly 20 to 30 seconds. Remove immediately with a wire spider skimmer, letting excess water drain, and arrange evenly on the prepared baking sheets.

Bake to deep golden-brown: Generously sprinkle the damp pretzel bites with coarse pretzel salt. Bake at 425°F for 12 to 15 minutes until deeply golden-brown and puffed. Remove from oven and immediately brush liberally with melted butter.

Whisk velvety cheese dip: While bites bake, toss shredded cheddar and gouda with cornstarch in a medium saucepan. Pour in evaporated milk, Dijon mustard, garlic powder, and paprika. Whisk over medium-low heat for 3 to 4 minutes until smooth, glossy, and bubbling. Transfer to a warm bowl, top with chives, and serve hot alongside pretzel bites!