Pretzel Bites with Honey Mustard & Cheesy Jalapeño Dipping Sauces

• 1 1/2 cups warm water
• 1 tbs sugar
• 1 package active dry yeast (2 1/4 tsp)
• 2 tsp kosher salt
• 4 1/2  cups flour
• 4 tbs unsalted butter, melted
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Sea salt

1. Combine the water, sugar and yeast in the bowl of a standard mixer. Let sit 5 minutes. Add salt, flour and butter and mix (using the dough hook attachment) on low speed until combined. Increase speed to medium and continue to knead until the dough is smooth and pulls away from the side of the bowl. At this point, continue to knead for 3 minutes. Then cover with plastic wrap or a towel and let rise in a warm place for approximately 1 hour, or until the dough doubles in size. While the dough rises, make your sauces (see below).
2. After dough rises, preheat the oven to 450 degrees and line 2 baking sheets with parchment paper.
3. Bring the 10 cups of water and the baking soda to a rolling boil in a pot.
4. In the meantime, place the dough on a flat surface and divide the dough into 8 equal pieces. Roll out each piece of dough into a 14 inch long rope. Using a pizza cutter or very sharp knife, cut the dough into one inches pieces. Boil the pretzel bites in the baking soda water in batches of about 20 pretzel bites for 30 seconds per batch. Remove pretzels with a large slotted spoon and place on prepared baking sheets, making sure they are not touching. Brush the tops with the egg wash and lightly season with sea salt. Bake for 8-10 minutes or until golden brown. Transfer bites to a cooling rack for 5 minutes.

• 1 tbs butter
• 1 jalapeno, diced with seeds removed
• 1 tbs flour
• 1 cup milk
• 1 garlic clove, minced
• 1 tsp dried dill
• 1 tsp onion powder
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 cup freshly grated cheddar cheese
• 4 oz cream cheese, cubed and softened

1. Melt butter over medium heat in large saucepan.
2. Add jalapeño and salte for 3-4 minutes then which in the flour and garlic, stirring for about 2 minutes.
3. Whisk in the milk and bring to a boil. Lower the heat and simmer until slightly thickened, whisking constantly. Reduce heat to low then stir in cream cheese until melted, then add the cheddar cheese until melted.
4. Add the seasonings until well-combined. Serve warm immediately, or let cool and reheat later when ready to serve.

Honey Mustard Dip