Pretzel Knots and Veggie Cream Cheese Dip

Directions

Preheat oven to 375°F. Line a baking sheet with parchment paper and spray the paper with nonstick cooking spray. Set aside.
To make the everything seasoning, mix together the sesame seeds, poppy seeds, garlic, onions, and sea salt in a small mixing bowl. Set aside.
To make the pretzel knots, fill a 5-qt stockpot with water and bring to a boil.
While the water is heating, divide the pizza dough balls into 24 (1-oz) pieces. Gently roll one of the dough pieces into a small rope about 3 inch long, then carefully tie in a knot. Repeat this with all of the dough pieces.
Add the baking soda to the stockpot once the water is boiling and all of your knots are tied. Then, add the dough knots to the water in batches and boil for about 30–45 seconds. Using a slotted spoon, remove the knots from the water and place them onto the prepared baking sheet.
Once all of your dough knots have been boiled, brush each one with some of the beaten egg using a pastry brush. Next, generously sprinkle the everything seasoning on each knot. Bake for 10–15 minutes, until deep golden brown.
While the knots are baking, make the dip by mixing together the cream cheese spread, 3/4 cup cheddar cheese, and the mayonnaise in a medium mixing bowl. Pour the dip into a shallow, oven-safe dish and sprinkle the remaining 1/3 cup cheddar cheese on top. Bake in the oven until hot and bubbly, about 15–20 minutes. Let the dip stand at room temperature for at least 5 minutes before serving with the pretzel knots.