Using a countertop mixer with the dough hook attached, combined all of the dough ingredients (flour, salt, brown sugar, Colman’s dry mustard, yeast, and water). Mix on medium speed for 6 minutes.

Transfer dough to an oiled bowl. Cover and place in a warm (85°F) location for 30 minutes.

Meanwhile, prepare the soaker by combining the boiling water with the baking soda. Mix until baking soda has fully dissolved, and set aside to cool.

After 30 minutes, divide the dough into 8 pieces of equal weight. Allow dough to rest uncovered for 5 minutes, then roll each piece of dough into a rope about 18” long. Cut each rope into 4 pieces of equal length. Roll each piece flat with a rolling pin, fill with ½ Tbsp of shredded cheese, and then fold the edges over and pinch together to create the bite.

Place pretzel bites in the Soaker mixture for 2 minutes. (If the mixture does not cover the top of the bites, then just spoon some of the mixture over the top of each bite.) Transfer the pretzels to a parchment-lined baking sheet. Sprinkle with coarse salt, and allow the pretzels to rest for 10 minutes uncovered.

Bake at 475°F for 9-10 minutes, or until pretzels are golden brown in color. Remove pretzels from oven and brush with melted butter.

To make the Honey Mustard Dipping Sauce, combine all of the ingredients (mayonnaise, Colman’s dry mustard, honey, brown sugar, cider vinegar, and cayenne pepper) in a small bowl. Stir vigorously until mixture is smooth.