Tiny little bites of pretzels filled with cheddar cheese.
Start by thawing out the dough. It will double or triple in bulk, just punch it down when you're ready to use it.
Cut the cheese into 16 even squares.
Punch the loaf and cut it into four even pieces. Roll each out and cut again into four pieces, making 16 pieces. Roll each piece into a ball and gently press a square of cheese into each one, shaping the dough around it to seal the it in.
Continue stuffing each pretzel ball, then cover with a damp cloth and let them rest for about 30 or 40 minutes.
Mix the baking soda and water and bring to a boil.
Carefully drop each ball into the boiling water and cook until they start to float to the top.
Using a slotted spoon, lift from the water and place on a cookie sheet that's covered in parchment paper.
Beat the egg with 1 tablespoon of water and brush over each boiled ball. Top with coarse sea salt.
Top with coarse sea salt.
Bake at 450° for 10 to 15 minutes, or until each one is golden brown.
Serve warm with mustard and / or ranch dressing to dip.