Pretzel Bites with Honey Mustard Dip

Directions

1. For the pretzel dough, in the bowl of an electric mixer fitted with a dough hook, combine warm water and brown sugar. Sprinkle yeast on top and let stand for 5 minutes, until the yeast becomes frothy. Add the melted butter, flour and salt. Mix on low speed until combined. Increase speed to medium for 3-4 minutes, until the dough becomes pliable. Remove dough from the bowl and place in a large, lightly greased mixing bowl. Cover and let rise in a warm place until doubled in size, about 1 hour.
2. Preheat oven to 425ºF. Turn dough out onto lightly floured surface and divide into 8 pieces. Roll each piece into long ropes and cut into 1-inch pieces to make pretzel bites. Cover pretzel bites with a cloth while working on the rest of the dough so it doesn’t dry out.
3. Using a large pot, bring 16 cups of water to a boil over medium heat. Add baking soda. Boil pretzel bites in small batches for 30 seconds. Remove from the water with a flat slotted spoon and place on baking sheet. Repeat with remaining bites. Cut a crisscross slit on the top of each pretzel bite. Brush the tops with egg wash and sprinkle with coarse sea salt. Bake 13-15 minutes, until golden brown. Cool slightly and serve with honey mustard dip. Best prepared and served on the same day.
4. For the honey mustard dip, in a small bowl, whisk together mayonnaise, Dijon mustard, honey and lemon juice until well combined. Refrigerate until ready to serve.