Pretzel Brat Pull-Aparts

Preheat oven to 400°. Line a 15x10-inch rimmed baking pan with parchment paper. Spray with nonstick spray.

Dissolve yeast and sugar in 1½ cups warm water in a small bowl; set aside. Bring remaining ½ cup water to a boil in a small saucepan. Stir in baking soda until dissolved; cool.

Stir together flour, melted butter, and 1 teaspoon salt in a large bowl until combined. Add yeast mixture; stir with a wooden spoon until dough begins to form a ball. Turn dough out onto a lightly floured surface. Knead 4 to 5 minutes or until smooth and elastic.

Divide dough into 24 equal pieces. Roll each into a ball and then press out into a 2-to-3-inch circle. Cut each bratwurst into 4 equal pieces. Wrap each with a piece of the dough; pinch edges together to enclose. Place in prepared baking pan, seam sides down with edges touching.

Brush tops of dough bundles with cooled baking soda mixture; brush with beaten egg yolk and sprinkle with remaining 1 teaspoon salt.

Bake 22 to 25 minutes or until golden brown and internal temperature reaches 165°. Cool 5 minutes before serving. Serve with honey mustard, if desired.