Pretzel Pastry Pigs with Hard Cider Cheddar Cheese Sauce

For the pretzel pastry pigs:
In the bowl of a standing mixer fitted with the dough hook attachment, combine warm water, yeast, honey, and vegetable oil. Mix with a spoon or spatula (don’t turn on the mixer yet), and then allow it to sit until the yeast activates and starts to foam, about 10 minutes.

Add flour, salt, and melted butter, and turn the mixer on low. Knead the dough for about 5 minutes, until slightly sticky and pulling away from the walls of the bowl, forming a ball. Place the ball of dough into a separate well-oiled bowl and cover with a clean kitchen towel. Set in a warm place and let it rise until it doubles in size, about 1 hour.

Once the dough has risen, preheat oven to 450°F and prepare 2 baking sheets with parchment paper. Fill a large shallow pot with water and start it boiling on the stove as you work. This will be your water bath.

Turn the dough out onto a clean, floured surface (I usually use a large silicone mat or wooden cutting board, but a clean counter works just as well). Knead the dough with your hands a few times, and break the dough into 4 to 6 manageable chunks. Roll each ball of dough into ropes about ½ inch in diameter. Cut the ropes into pieces about 3 inches long, and wrap each little hot dog in the strips of dough, smoothing or pinching the ends of the dough together. I like to wrap the strips of dough around the back and cross them over front, joining the ends again at the back. I think it looks nice aesthetically, but that certainly isn’t necessary.

Once the cocktail franks are prepared and the water is boiling, add the baking soda to the pot. Drop the prepared franks into the boiling water a few at a time, and boil each batch for 30–45 seconds. Remove with a slotted spoon and place on prepared baking sheets, a little space between each. Brush the tops with the egg wash mixture, and sprinkle each with salt. Pretzel salt can sometimes be hard to find or pricier as a specialty ingredient, so I usually just use plenty of coarse salt. Bake the mini pastry pigs for 10–15 minutes until golden brown.

For the hard cider cheddar cheese sauce:
In a medium-sized saucepan over medium heat, melt butter. Whisk in flour to make a simple roux. Cook for a minute or two, until mixture thickens and turns a light golden color. Slowly pour in hard apple cider and whisk continuously to distribute the roux throughout. Allow to boil for a few minutes until reduced slightly, stirring often. I like to use a silicone whisk, but a wooden spoon works too.

Reduce heat to medium-low and add mustard and salt, and then add shredded cheddar in handfuls. Stir often, making sure nothing sticks or burns to the bottom of the sauce pan, until cheese melts and mixtures thickens, 5–10 minutes. If you find the sauce is too loose or liquid, feel free to stir in 1 teaspoon cornstarch to help the process along. Once at the desired consistency, remove the pan from heat and stir in the brandy.

Serve sauce immediately in a small bowl with a pinch of black pepper, alongside the Pretzel Pastry Pigs.