Add the water, sugar and yeast in the bowl of your stand mixer, stirring until combined.  Allow to sit for 5 minutes, or until mixture is foamy.

Add the butter, salt and flour to the yeast mixture. Using the dough hook attachment, knead the dough on low until all combined. Increase the speed to medium, and continue kneading until the dough is smooth and is pulling away from the sides of the bowl – about 5 minutes.

Remove the dough from the bowl, and knead with your hands into a ball. Grease the inside of the stand mixer bowl with some olive oil, and return the dough to the ball. Cover with a clean dish cloth, and allow to rise in a warm place for about an hour or until doubled. I preheat my oven to 170, turn it off, and then put my dough in there to rise.

After its rise, divide the dough into 8 equal balls. Roll each ball into a rectangle, about 3 inches by 12 inches. Sprinkle about 2 tablespoons of grated cheese along the length of the dough, and sprinkle with about 1/8 tsp of garlic powder. Roll the dough around the cheese, pinching the seams to keep it together, and then shape the pretzel by creating a U, crossing the left side of the dough under the right, and then folding them down. See the above pictures for reference!

Preheat the oven to 425, and line a large baking sheet (or two baking sheets) with parchment paper. Bring the water and the baking soda to a rolling boil. Drop each pretzel into the water one at a time, for 30 seconds each. Remove the pretzels to the prepared baking sheet.

Brush each pretzel with a the melted butter, and sprinkle them with pretzel salt (or sea salt). Bake for 13-15 minutes or until golden brown. Enjoy warm with the Bourbon Honey Mustard Sauce!

Bourbon Honey Mustard Sauce Directions: 

Combine all the ingredients in a small mixing bowl, and serve!