Using a countertop mixer, combine the first 5 dough ingredients (flour, salt, brown sugar, yeast, and warm water); mix on medium speed for 5-6 minutes.

Transfer dough to an oiled bowl; cover and place in a warm (85°F) location for 30 minutes. (Note: I typically put the bowl in the oven. Turn the oven light on, but do not turn actual oven on.)

Meanwhile, combine the boiling water with the baking soda; mix until well combined. Set aside to cool.

Line 2 baking trays with parchment paper. Spray paper with nonstick spray. (Tip: Spray parchment paper liberally or the pretzels will stick as they bake!)

Cut the cheese crosswise into 12 equal slices. Rotate and cut each slice into 3 pieces. (Note: This should give you 36 slices of cheese.) Set cheese aside.

Preheat oven to 475°F.

Divide pretzel dough into 36 equal pieces.

Working with one piece of dough at a time, flatten dough into a 2”-2½” oval. Place a piece of cheese onto the dough and then top with a smoked sausage. Fold dough around and pinch seams together.

Working in batches of 6-8 at a time, place pretzels into the baking soda/water mixture for 2 minutes (spoon water over the top of the pretzel if it is not fully covered by the water). Place pretzel bites seam-side down on parchment-lined baking sheets.

Sprinkle bites with coarse salt, and allow the pretzels to rest for 10 minutes uncovered.

Bake at 475°F for 9-11 minutes, or until pretzels are golden brown in color. Remove pretzels from oven and brush with melted butter.

Using a small bowl, whisk all of the ingredients together. Serve with pretzels.