Instructions

1. To the bowl of your stand mixer fitted with the bread hook attachment add the warm water, brown sugar, yeast and melted butter, stir and let sit 5 minutes for the yeast to bloom.
2. Then add the peanut butter and salt and stir to combine.
3. Add the flour and stir to combine, knead the dough on medium speed for 4-5.
4. Oil a large mixing bowl and transfer the dough to it, turn to coat and cover with plastic wrap.
5. Place the covered bowl in your oven with the light on and let rise 1 hour.
6. Remove the dough from the oven and preheat to 425º F.
7. Line two baking pans with parchment or baking mats and set aside.
8. Add the 3 qts of water to a large pot and bring to a boil, add the baking soda slowly so it doesn't boil over.
9. In a small bowl whisk together the egg and 1 Tbs of water, set aside.
10. Divide the dough into 4 equal pieces and roll them each into a 12" log.
11. Cut each log of dough into 12 equal pieces.
12. Flatten the pretzel dough and place a peanut butter cup in the center and then fold the dough around it pinching to seal.
13. Repeat the stuffing process with all the dough.
14. Working about a dozen at a time place the pretzel bites into the boiling water for 30 seconds.
15. Remove from the water with a slotted spoon and place on the baking pans.
16. Brush egg wash over the tops of the dough and sprinkle on a little sea salt.
17. Bake for 15-16 minutes, until golden.
18. Remove from the oven and let cool 5 minutes on the pan, serve warm.
19. Store leftover pretzel bites in an air tight container for up to 3 days.