1.Bring your premade dough to room temp and roll into a long sausage shape. Divide the dough into 10 pieces. One at a time, flatten your divided dough lengthwise then add Boursin cheese, a teaspoon of ‘nduja paste and a sprinkle of sun-dried tomatoes. Once filled, fold the dough and seal the edges, twist to create a pretzel shape and set to one side.
2.Once all your pretzels have been made up, bring a pot of water to a rolling boil, add in bicarbonate of soda. Carefully add your pretzels in and cook for 10 seconds. Remove with a slotted spoon and set aside to drain on kitchen paper, then transfer to 2 baking trays lined with non-stick baking paper.
3.Once cooled, egg wash your pretzels and sprinkle over rock salt. Place in a preheated oven at 200 degrees for 12- 15 minutes or until golden brown.
4.While your pretzels bake, make a creamy dip. Add 1 pack of Boursin to a bowl followed by olive oil, lemon juice, chives and black pepper. Whisk until completely combined and smooth.
5.Allow your pretzels to cool slightly and then serve with the whipped Boursin dip and enjoy!