Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.

Roll the pizza dough into a rectangle, about ¼ inch thick, and cut into 6 to 8 equal portions.

Place a generous portion of mozzarella and gouda cheese in the center of each dough piece, avoiding overfilling.

Pinch and fold the edges of the dough around the cheese tightly to seal, smoothing into a ball shape.

Dissolve baking soda in 2 cups of hot water for an alkaline bath.

Dip each pretzel into the baking soda bath for 10-15 seconds, then place back on the baking sheet.

Brush the tops with melted butter and sprinkle coarse salt evenly over them.

Bake for 12-15 minutes until golden brown, then allow to cool slightly for 5 minutes.

Serve warm with marinara sauce or zesty mustard dip.