Cut the thawed dough into 1-inch pieces and roll each into a small ball between your palms.

Bring the water to a rolling boil in a wide pot, then stir in the baking soda until it dissolves (the water will foam up).

Working in batches of about 8, drop the dough balls into the boiling water for 30 seconds each, then lift out with a slotted spoon onto a paper-towel-lined tray.

Heat the oven to 450°F and line a baking sheet with parchment paper.

Arrange the boiled dough balls on the sheet with space between each one.

Brush each bite generously with melted butter and sprinkle with pretzel salt.

Bake for 8 to 10 minutes, until the bites are deep mahogany brown on top.

Brush with any remaining butter straight out of the oven and let cool for 5 minutes before serving warm with mustard.