Soft pretzels meet dumplings: doughy pretzel pockets have a cheesy center surprise and a sprinkle of that iconic salt. They're perfectly pop-able for Oktoberfest celebrations or game day. No twisting required.
Position an oven rack to the top third position and preheat to 450 degrees F. Coat a baking sheet with nonstick cooking spray.
Press and stretch the dough into an 11-by-16-inch rectangle. Cut the rectangle into twenty-four 2 1/2-inch squares.
Put a piece of cheese in the center of a square. Pinch two opposing corners of the dough together over the cheese. Do the same with the other two corners to create a bundle. Pinch the folded sides together to secure the cheese. Repeat with the remaining dough and cheese.
Heat 6 cups water in a medium saucepan and over high heat. Whisk in the baking soda and bring to a boil. Working in batches, boil the dumplings 30 seconds. Transfer them to the prepared baking sheet seam-side up and quickly sprinkle with salt.
Bake the dumplings, rotating halfway through, until dark brown, about 10 minutes. Serve with spicy mustard.
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