Pretzel Bites with Quick Cheddar Dip

INGREDIENTS

• 1 cup warm water (100° to 110°F)
• 1 (1/4-ounce) envelope active dry yeast
• 3 cups bread flour or all-purpose flour plus more for work surface
• 1 tablespoon coarse kosher salt
• 2 tablespoons packed light brown sugar
• 1/2 stick (4 tablespoons) unsalted butter, well softened
• Vegetable oil for bowl
• 8 cups water
• 1/2 cup baking soda
• Pretzel salt (see Cooks' Notes) or coarse kosher salt
• 12 ounces good-quality Cheddar cheese, cut into 1-inch cubes
• 6 to 8 tablespoons dry white wine or water