Pretzels::

1. Start the pretzels rolls first. In a stand mixer bowl, outfitted with a dough hook attachment, add in warm water, vegetable oil, sugar and instant rise yeast. Let the mixture rest until the yeast begins to foam.
2. Turn the mixer on, and slowly pour in the flour into the mixture. Let the mixer knead the dough for approximately 5 minutes until the dough has formed and looks elastic.
3. Turn the dough out onto a lightly floured surface and knead gently with your hands, when it forms a taught ball, place into a lightly greased bowl.
4. Cover with plastic wrap and allow to rise in a warm place for about 1 hour.
5. While the dough rises, begin to prepare the stuffing.

Stuffing::

1. In a sauté pan, cook Jones All Natural Sausage, breaking apart with a spoon until cooked through. Remove from the sauté pan and set aside.
2. In the same pan, along with the drippings, add in celery, onion, and carrot, and cook until softened. Mix in thyme, and garlic. In the sauté pan, add the sausage back into the pan and mix in the thyme and garlic.
3. In a large mixing bowl with the sour dough cubes in it, pour the cooked vegetables and sausage over the top. Pour the chicken stock over the top, and mix until the bread has soaked up the stock. Set aside briefly.

Pretzels::

1. Preheat oven to 425 degrees. Bring a dutch oven or large sauce pan to a boil. Gently sprinkle in baking soda.
2. When the dough has risen it’s first time, divide it into 12 even portions. Flatten each portion and fill with ¼-1/3 cup of stuffing. Wrap the stuffing and pinch the edges of the dough until it’s closed.
3. Place each ball on a parchment lined baking sheet, seam side down and repeat.
4. Once all the stuffed rolls are filled, drop two of them into the water at a time and allow to boil for 30-40 seconds. Remove and place back on the parchment lined baking sheet. Repeat with all the rolls.
5. Place the boiled rolls into the oven and bake until dark golden brown, approximately 20 minutes. Remove from the oven and serve.