Makes 30 bites
14 oz pre-cooked turkey sausage link, cut into 1/2 inch slices
1 cup unfed sourdough starter, straight from the refrigerator
1/2 cup lukewarm water
1/4 cup of your favorite beer
1 Tbsp sugar
1-1/2 tsp salt
2 tsp instant yeast
3-1/4 cups flour
1 Tbsp butter, melted
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 Tbsp water
Pretzel salt or coarse Sea Salt
Combine the sourdough starter, water, beer, sugar and salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450. Line two baking pans with parchment paper and lightly spray with cooking oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 4 equal pieces. Roll out each piece of dough into a 22-inch rope. Cut the dough into 1-inch pieces; using your two hands, one-by-one, shape the dough around one piece of sausage and roll between hands until evenly covered. Place the pretzels onto the parchment-lined pan.Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt (or coarse sea salt). Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack or at least 5 minutes before serving.
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