Pepperoni and Cheddar Pretzels

Can you believe I made these pretzels with frozen dinner rolls?! Using the rolls completely eliminated the long process of making a yeast dough from scratch, meaning I shaved off at least 1 hour of rising time! 

You'll notice that I brush the pretzels with a concoction of hot water and baking soda. Why? Because traditional soft pretzels are dipped in an alkaline solution before baking; that's what gives them that distinct "pretzel" taste and helps them brown in the oven. Brushing the pretzels with a similar alkaline mixture adds that flavor and helps them brown beautifully. 

Note: I didn't give measurements for the pretzels because you can make as many as you want - with as many dinner rolls and slices of pepperoni as you have on hand. 

Pepperoni and Cheddar Pretzels 

Frozen dinner rolls, thawed according to the package directions
Sliced pepperoni
Shredded cheddar cheese
1/2 cup hot water mixed with 1 teaspoon baking soda

Preheat the oven to 375 degrees. 
Roll the dinner rolls out into long cords. Shape the cord into pretzels, nestling a piece of pepperoni under the "cross". Arrange the pretzels on a parchment-lined baking sheet and brush with the water mixture. Sprinkle with a little cheddar cheese. 
Bake for 10 to 12 minutes, until golden brown. 

Makes as many pretzels as you have dinner rolls!