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1
Combine the yeast, 1 teaspoon brown sugar, and warm water in the bowl of a stand mixer and let rest 5-8 minutes until foamy.
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2
In another bowl, stir together the remaining 2 tablespoons brown sugar and warm milk until dissolved.
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3
Add 2 1/2 cups flour and milk mixture to the yeast.
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4
Attach the dough hook and knead dough at low speed until a smooth and elastic ball forms, 5 to 7 minutes(or knead by hand).
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5
If dough is sticky, you can add up to an additional 1/2 cup flour.
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6
Transfer the dough to a lightly oiled large bowl and turn it to coat with the oil.
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7
Cover with plastic wrap and let rise at room temperature until doubled in size, about 2 hours.
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8
Turn out the dough onto a lightly floured surface.
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9
Divide into 4 equal pieces.
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10
Roll one of the four sections into a 12x4 inch rectangle.
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11
With the long side facing you, gently press 1/4 cup of cheese into the bottom third of the dough.
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12
Roll as tightly as possible, starting with the end that has the filling.
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13
Cut into 12 1-inch pieces and transfer to a baking sheet lined with parchment paper.
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14
Repeat with remaining 3 portions of the dough.
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15
Let rest, uncovered, at room temperature for 30 minutes.
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16
Meanwhile, preheat oven to 400 degrees F.
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17
In a large saucepan, bring the water to a boil.
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18
Add the baking soda and lower heat to a simmer.
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19
Carefully boil pretzels in batches, putting the pretzels into the poaching liquid, seam side down.
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20
Poach for 10 seconds then carefully turn the pretzel over in the liquid.
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21
Poach the other side for 10 seconds then remove with a slotted spoon to the prepared sheet pans, seam side down.
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22
Repeat with the remaining pretzels.
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23
Bake in preheated oven until golden brown, about 15 minutes.
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24
Brush warm pretzel bites with melted butter and sprinkle with salt.
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25
Serve warm with honey mustard dipping sauce.
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26
Enjoy!
