Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a medium mixing bowl, combine 0.5 cup of Greek yogurt and the self-rising flour, stirring until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 2-3 minutes until the dough is smooth and no longer sticky.
Divide the dough into four equal portions and roll each into a long rope about 1/2-inch thick.
Cut the ropes into 1-inch pieces to create the bite-sized shapes.
Bring a large pot of water to a boil and carefully stir in the baking soda, which will cause the water to foam up.
Drop the dough bites into the boiling water in batches, cooking for 30 seconds before removing them with a slotted spoon.
Arrange the boiled bites on the prepared baking sheet, brush them lightly with olive oil, and sprinkle with half of the garlic powder and all of the sea salt.
Bake for 12-15 minutes until the pretzels are deeply golden and firm to the touch.
While the bites bake, whisk together the remaining 1 cup of Greek yogurt, nutritional yeast, Dijon mustard, and 1 tablespoon of parmesan cheese to make the dipping sauce.
Toss the hot pretzel bites with the remaining parmesan cheese and garlic powder, then serve immediately with the prepared dip.