Instructions

1. In a medium mixing bowl, whisk together the flour and salt. In the bowl of a stand mixer, whisk to combine the warmed water, sugar and yeast. Cover the bowl with a large plate or clean kitchen towel.
2. Allow the yeast mixture to sit untouched for 8-10 minutes. Yeast is properly activated when the mixture appears foamy and has a fermented aroma.
3. In the bowl with yeast mixture, add melted butter and all of the dry ingredients. With the dough hook attached, mix the ingredients together at low speed until a shaggy looking dough starts to form.
4. Increase mixer speed to medium high and knead dough for 6 minutes. You will know when dough is ready when you press into it and it bounces back. Pretzel dough will be soft touch but not tacky/sticky.
5. Add 1 teaspoon of oil to a large mixing bowl and grease the base and sides of the bowl. Transfer dough to the greased bowl. Turn and flip the dough in the bowl to ensure all sides are coated in oil before covering the bowl with plastic wrap.
6. Allow the dough to rest and rise in a warm area of the kitchen for 1 hour or until it has doubled in size.
7. As the dough rests, make the cheese dip. In a medium mixing bowl with a hand mixer or wire whisk, mix the cream cheese and milk together at medium speed until smooth. Next, mix in the black pepper, garlic and onion powder before folding in the mozzarella and cheddar cheeses with a rubber spatula.
8. Set the cheese dip in the fridge until ready to use. Generously grease a 9 inch oven-safe skillet and line a medium baking sheet with parchment paper. In a small mixing bowl, whisk together the egg and 1/2 tablespoon water. Set aside until ready to use.
9. Preheat the oven to 400F(200C). Bring 6 cups of water and molasses or honey (optional) to boil in a large deep bottom pot under medium high heat. Whisk in the baking soda and reduce the heat to medium to maintain a light boil. 
10. Deflate the dough by gently knocking it down with a fisted hand and transfer to a clean work surface. Divide the dough into 12 equal pieces. Working with one piece of dough at a time, roll the dough into a smooth ball. Transfer pretzel buns to the parchment lined baking sheet.
11. Add the shaped pretzel buns 1-2 at a time into the boiling mixture for 30 seconds. Do not go beyond the 30 second mark. Use a slotted spatula to remove boiled buns from the water taking care to allow as much of the excess water to drain off before placing on the prepared baking sheet.
12. Score the top of each bun with a sharp knife to form an X. Take care to not cut too deep into the buns. Arrange the buns in a circle pattern in the greased skillet and fill the center with the cheese dip filling.
13. Using a pastry brush, brush the pretzel buns with the egg wash and sprinkle with flaky or coarse sea salt (optional). Bake the buns and cheese dip for 20-22 minutes, rotating the pan halfway through bake time.
14. Allow pretzel buns and cheese dip to cool for 5-10 minutes. Sprinkle the top of the dip with the pasley (optional) before serving.