Preheat oven to 425F. Line a large baking pan with parchment paper.
Bring a large pot of water with 2/3 cup baking soda to a boil.
Transfer the dough to a lightly floured surface. Divide into 8 equally-sized portions. Roll out each portion into a 16-18" rope, then roll out thin-enough to place 1/8th beef mixture (about 1/3 cup) into the very center. Lightly wet the edges to press and seal together.
Create a U-shape with the stuffed pretzel dough, then twist and cross ends to pinch at the bottom of the pretzel.
Carefully boil each pretzel for 1 minute (if you can, try to flip halfway through). Place on the prepared baking pan.
Brush with an olive oil or egg wash. Garnish with coarse salt.
Bake for 20-25 minutes, or until golden brown.
Let cool for 10 minutes.
Serve warm with the honey mustard pepper sauce!
½ tbsp Melinda's Fire Roasted Garlic & Habanero Pepper Sauce