Preheat oven to 400 degrees.

• Whisk the yeast, brown sugar, salt and warm water together in a large bowl. Allow the yeast mixture to rest for 5-10 minutes until bubbly.
• Add flour, 1/2 cup at a time, and knead or mix well between each addition. Once the dough is no longer sticking to the bowl of your stand mixer, or to your countertop, and is soft and pliable, place it back into the bowl and cover with a tea towel. Allow the dough to rise for 30-40 minutes.
• While the dough is resting, whisk the baking soda and warm water together until the baking soda is dissolved. Once the dough has doubled in size, remove it from the bowl and portion the dough into 35-40 pieces. Wrap the dough around each little smokie and dip the wrapped smokie into the baking soda water. Place half of the smokies on a large baking sheet, greased with additional butter, and sprinkle sea salt over the tops.
• Bake the little smokies in the preheated oven for 8-12 minutes until they are golden on the tops and bottoms. While the first batch of little smokies is baking, continue the wrapping and baking soda process with the remaining sausages, then bake the second batch until golden as well.
• Brush melted butter over the tops of the piggies in a pretzel blanket, then cool slightly and serve with cup cheese or your favorite sauces and enjoy!