Thaw frozen dinner rolls in a warm place. Cut in half.

Combine Italian sausage, cracker crumbs, mustard and cheese cubes in a bowl. Form small meatballs. I made 24. Hint* It helps to divide the meat mixture in half then keep halving it to make it equal.

Place meatballs in a hot skillet, cover with lid and brown on all sides. Place on paper towel to remove any excess grease.

Bring water to a boil with the baking soda on the stove in a large pot.

Preheat oven to 450 degrees F. Grease a cookie sheet with Crisco shortening. (don't place on a cookie sheet that isn't greased, they will stick!)

Take each piece of bread dough and press into a flat circle. Place a meatball in the center and wrap dough around it. Seal the edges.

Drop about 3 or 4 of the dough balls at a time into the boiling baking soda bath for 30 seconds. Place on a greased cookie sheet.

Brush each pretzel ball with the egg wash and sprinkle with coarse sea salt or pretzel salt.

Bake for approximately 10 minutes or until pretzels are golden brown. Air fry for 7 minutes on 400 degrees. Check as ovens and air fryers cooking times can differ.

In a saucepan over medium heat, melt butter to prepare the cheese sauce. When the butter is melted, whisk in the flour, then the milk and let cook until it begins to thicken. It will only take a couple of minutes. Whisk in mustard and shredded cheese until smooth. Top with chives for serving if desired.

Serve pretzel bombs hot from the oven with mustard cheese sauce and Herbal Gatherings Mustard for dipping.