Johnsonville Dr Pepper Sausage Pretzel Bites

In a large bowl, combine the warm water, yeast, and sugar, whisking until dissolved. Let stand for about 5 minutes until foamy and activated.

Add the flour, kosher salt, and melted butter to the yeast mixture. Using a wooden spoon or stand mixer with dough hook, mix until a soft dough forms, about 3–4 minutes. Transfer to a lightly floured surface and knead for 6–8 minutes until smooth and elastic.

Place the dough in a greased large bowl, cover with a damp towel, and let rise in a warm place for about 1 hour until doubled in size.

Meanwhile, heat a large skillet over medium-high heat. Add the sausage, breaking it into small, bite-sized pieces with a wooden spoon. Cook for 8–10 minutes, stirring frequently, until browned and cooked through with no pink remaining. Transfer to a paper towel-lined plate and let cool completely.

Preheat oven to 450°F (230°C). Line 2 large baking sheets with parchment paper.

Punch down the risen dough and turn out onto a lightly floured surface. Divide into 4 equal portions. Working with one portion at a time, roll into a long rope about ½ inch (1.3 cm) thick.

Cut the rope into 1½-inch (4 cm) pieces. Flatten each piece slightly, place a small spoonful of cooked sausage in the center, then pinch the dough around the sausage to seal completely. Roll gently to form a smooth ball. Repeat with remaining dough and sausage.

In a large, wide pot, bring the Dr Pepper to a rolling boil over high heat. Carefully whisk in the baking soda (mixture will foam vigorously). Reduce heat to maintain a gentle boil.

Working in batches of 8–10 pieces, carefully drop the pretzel bites into the Dr Pepper mixture using a slotted spoon. Boil for 30 seconds, then remove with the slotted spoon, allowing excess liquid to drain. Place on the prepared baking sheets, spacing about 1 inch (2.5 cm) apart.

Brush each pretzel bite with beaten egg and sprinkle with coarse sea salt. Bake for 12–15 minutes, rotating pans halfway through, until deep golden brown and puffed.

Let cool on baking sheets for 5 minutes before serving warm with whole grain mustard for dipping.

**Storage:** Store leftover pretzel bites in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 3–5 minutes to restore crispness.