- Preheat oven to 425˚F (220˚C). Line 2 baking sheet(s) with parchment paper. Divide dough into 12 equal portions. Roll each into 1/2-in. (1-cm) thick ropes, about 18-in. (45-cm) long. For each pretzel, shape one length of rope into U shape, with ends facing away from you. Twist the ends of the rope together once, then bring the twisted ends towards yourself and attach to the base of the U. Make 12 pretzels.
- In a large saucepan, bring 8 cups (2 L) water and baking soda to a boil. In three batches, boil pretzels 1 min. until puffed. Remove pretzels from saucepan with slotted spoon to drain.
- Arrange boiled pretzels on prepared baking sheets, spacing 2 in. (5 cm) apart. Sprinkle with Cheddar, sunflower seeds and salt.
- Bake 16 to 18 min. until golden brown. Serve with Spirited Mickie Gold Rush Sauce for dipping.
Tip: If dough resists rolling or shrinks, let it rest for a few minutes. This will relax the gluten and make it easier to work with.