Combine the yeast, water and sugar in a large bowl.

Wait for the mixture to bubble, 5-10 minutes, then add the salt and flour.

Combine until a ball of dough forms then place the dough on a floured surface and knead for 2-3 minutes.

Place the dough into a large bowl coated with cooking spray.

Cover with plastic wrap and allow to rise for 45 minutes-1 hour.

While the dough is rising, prepare the filling by combining the cream cheese, chipotle peppers and honey in a food processor or blender.

Place in the refrigerator until ready to fill the pretzel bites.

Once the dough has doubled in size, preheat the oven to 400° F.

Punch the dough down, then divide it into 4 long strands.

Slice each strand app. every 1 inch, until you have app. 24 bites.

Create a small well in the middle of each bite, and add a spoonful of the cream cheese mixture.

Wrap the dough around the mixture, then place the bites on a baking stone.

Cover with plastic wrap for 20 minutes.

Boil 6-8 cups of water, once boiling, add the baking soda.

Add 12 bites to the water.

Cook for 10-15 seconds on each side, then repeat with the remaining 12 bites.

Remove from the water, drain and place back on the baking stone.

Bake for 8-10 minutes.

While the bites are in the oven, add the honey, chipotle sauce and butter to a small bowl, microwave for 30 seconds or until butter is melted.

Whisk the ingredients together.

Remove the bites from the oven and brush with the chipotle honey butter.

Place back in the oven for 2-3 minutes. Remove from the oven and brush with any remaining chipotle honey butter.