• In the bowl of your electric stand mixer fitted with a dough hook, combine the water, honey and yeast and let sit for 5 to 10 minutes until foamy.
• Add in the flour, salt, and butter, then mix with the dough hook until thoroughly combined. Cover with a towel and let rise in a warm place for 1 hour or until doubled in size. Punch the dough down and turn it out onto a lightly floured surface.
• Line two sheet pans with parchment paper.
• Divide the dough into 12 to 16 equal pieces - depending on the size of pretzel balls you want. Form each piece over a chunk of cheddar cheese, pinching the ends of the dough on the bottom side so it rounds out.
• Place the dough balls on the baking sheets. Cover with a towel and let rise in a warm place for about 30 minutes.
• Preheat the oven to 425 degrees F.
• In a large saucepan, bring 2 quarts of water to a low boil. Add the baking soda and lower the heat to a simmer. Put the pretzel rolls into the water - I like to use a slotted spoon for this. Boil for 30 seconds then carefully turn the pretzels over in the liquid. Repeat for another 30 seconds then remove with a slotted spoon to the prepared sheet pans. Repeat with all the dough.
• With a pastry brush, brush each roll of pretzel with the lightly beaten egg, making sure to coat all sides completely. Use a very sharp knife to slice an “x” in the center of each roll, not deflating the dough. Sprinkle with the flaked salt.
• Bake the bites for 12 to 18 minutes. Remove them and brush with the hot honey. Serve with the hot honey mustard.

hot honey mustard

• Whisk ingredients together until smooth. Sprinkle with the chives and serve!