In a small bowl, dissolve the yeast and 1 tablespoon granulated sugar in the 1 1/4 cups warm water. Let stand until creamy, about 10 minutes.
In a large bowl, or the bowl of a stand mixer, mix together the flour and salt.
In a separate bowl, combine honey and oil, adding the oil first to help make pouring the honey easier.
Make a well in the center and add the yeast mixture and honey mixture. Mix and form into a dough.
Knead the dough with a hook attachment until smooth, about 5 minutes, or by hand, about 7-8 minutes.
Lightly oil a large bowl, place the dough in the bowl, turn to coat the dough with the oil, then cover with plastic wrap and let rise in a warm place until doubled in size. (about an hour)
Preheat oven to 450 degrees. Line 2 baking sheets with parchment and grease with pan spray (or you can brush with vegetable oil)
In a large bowl, dissolve the baking soda in 4 cups of hot water, set aside.
Measure out the honey hot sauce and set aside. Measure out Sriracha and salt, mix until combined and set aside
When dough has risen, turn out onto a floured surface.
Divide into 12 equal pieces. Roll each piece into a long rope, about 12-14 inches and twist into a pretzel shape.
Once all of the dough is shaped, add the honey hot sauce to the baking soda mixture and stir
Dip each pretzel into the solution and place on the baking sheets.
sprinkle each pretzel with a generous amount of the sriracha salt mixture
Bake one pan at a time in the oven until browned, about 8 minutes.
Let cool on baking sheet while you make the cheese sauce and serve
For the cheese dipping sauce, check out Local Hive Honey's website here!
