In the bowl of a stand-up mixer, add the
Active Dry Yeast (1 pckg)
Brown Sugar (2 Tbsp)
Water (1 1/2 cups)
and let it sit for 10 minutes.
Once the yeast mix is bubbly, pour in the
Butter (1/3 cup)
In a separate bowl, add
Salt (1/2 Tbsp)
All-Purpose Flour (4 1/2 cups)
and mix well.
Add all the flour to the yeast mixture and with the dough hook attachment, turn the mixer to medium speed until a smooth and elastic ball forms (about 5-6 minutes).
Place the dough in a well oiled bowl and turn it over to coat the dough in oil. Cover with cling film and a towel and leave the dough to rise for at 1 1/2 hours.
Once the dough has risen, turn it out onto a lighly floured surface and divide it into 4 quarters.
Roll each piece into a long rope around an inch thick and cut the rope into 2-inch pieces.
Roll out each piece with a rolling pin.
Place one of the
Little Smokie Sausages (1 pckg)
in the middle. Roll the dough around it and pinch the ends shut. Do this with as many stuffed pretzels as you want, you can also keep some plain by cutting them into smaller pieces.
Preheat the oven to 425 degrees F (220 degrees C). While that's preheating, bring a large pot of
Water (20 cups)
to a boil. Add
Baking Soda (1/2 cup)
to the water and lower to a simmer.
Carefully boil the pretzel bites in batches. Drop them in the water and once they rise to the surface on their own, remove them using a slotted spoon and place them on a paper towel to dry.
Place the pretzels on well sprayed baking sheet. Brush the tops of each pretzel with
Water (1 Tbsp)
to form egg wash, and sprinkle with
Kosher Salt (to taste)
Pop them in the oven for 12 to 14 minutes until golden brown and beautiful.
To make dipping sauce, combine
Mayonnaise (1/2 cup)
Honey (3 Tbsp)
Dijon Mustard (1 Tbsp)
Yellow Mustard (1 Tbsp)
Lemon Juice (1 Tbsp)
Salt (to taste)
Serve the pretzel bites warm with the honey mustard dipping sauce!