Spread 1 tablespoon dijon mustard across the middle of the dough. Sprinkle with 1/4 cup shredded Swiss cheese; fold the bottom third of the dough over the cheese, then sprinkle 1/4 cup Swiss, 1/3 cup diced ham and 2 tablespoons snipped chives over the folded part. Fold the top third of the dough over the filling. Roll out again, cut into strips and twist into pretzels. Brush with beaten egg and sprinkle with smoked sea salt; bake.
Photograph by Victor Schrager
Recipe courtesy of Guy Fieri for Food Network Magazine