Ham, Egg and Cheese Pretzel Rolls Recipe

On a lightly oiled surface, roll out the dough to an 18×16 inch rectangle. Slice the dough into twelve 6×4 inch rectangles. Spread about 1/2 cup of the egg mixture in the middle of each rectangle, leaving a one inch space on each of the long sides. Cut the long sides into 1-inch diagonal strips, and fold these strips over top of the filling, alternating sides to form a braid. Pinch the ends to seal the dough. Repeat with the rest of the dough rectangles.

In a wide, shallow bowl, whisk together the warm water and the baking soda. Dip each braided roll into the baking soda solution, turning it to coat (whisk it together again in between every couple rolls as the soda tends to settle quickly) and place it on the baking sheet. Sprinkle with coarse or kosher salt.

Bake the rolls for 10-12 minutes or until the rolls are golden brown. When they come out of the oven, brush with the melted butter. Serve warm. They are best immediately after baking them, but they also reheat well, and are very good cold, so there are options!