Cover 2 baking sheets with parchment; spray with cooking spray.
Place pizza dough on lightly floured work surface. Cut into 24 equal pieces. Roll each into 5-inch-long rope, then tie into loose knot as shown in photo. Place on prepared baking sheets. Cover with clean dish towels; set aside.
Bring 12 cups (3 qt.) water to boil in Dutch oven. Add baking soda; whisk until blended. Cover additional baking sheet with paper towels.
Add dough, in small batches, to boiling water; cook 30 sec. to 1 min. or until dough floats to surface. Use slotted spoon to transfer dough to paper towel-covered baking sheet; let stand 1 min. to drain before returning to parchment-covered baking sheets, placing knots 2 inches apart.
Beat egg with 1 Tbsp. water until blended; brush onto dough. Sprinkle with salt.
Bake 18 to 22 min. or until pretzels are golden brown. Transfer to wire racks.
Microwave queso ingredients in microwaveable bowl on HIGH 3 min.; stir. Continue to microwave and stir in 1-min. intervals until VELVEETA is completely melted and queso is well blended.
Serve with pretzel knots.
How to Make Cubing the VELVEETA Easier
For easier cubing of the VELVEETA, give the knife blade a light mist of cooking spray first. No more sticking!
Manage portions by using a smaller plate for your snacks. This will help you stick to the recommended serving sizes of your favorite recipes.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 38g
Dietary Fibers less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.