Lightly dust a flat surface with flour.

Unroll the pizza dough and dust it with 2 tablespoons of flour.

Knead the flour into the dough until it is soft and supple, but not sticky – about 10 minutes.

Place the dough in a large bowl that has been sprayed with cooking spray, cover it with a clean dish towel, and allow the dough to come to room temperature – for about 20 minutes.

Preheat the oven to 400 degrees.

Line a baking sheet with parchment paper or a silicone baking mat. Sprinkle with the cornmeal.

Bring the water, baking soda, and sugar to a boil in a deep skillet. Reduce the heat to keep the water at a low simmer.

Make the pretzels.

Dust the dough with a sprinkling of flour so that it doesn’t stick to the work surface.

Divide the dough into 6 equal pieces. Roll each piece into a ball.

Roll the ball into a long rope with an even diameter.

Take the ends and draw them together so the dough forms a circle.

Twist the ends, and bring them towards the bottom, creating a pretzel shape, and press them down to adhere.

Transfer the pretzels, a few at a time, to the simmering water.

Boil for about 30 seconds per side.

Use a wire spider to remove the pretzel to a baking sheet.

Immediately sprinkle with coarse salt.

Allow the pretzel to rest for 5 minutes before baking.

Bake in the preheated oven for 20 minutes until very browned.

Transfer the pretzels to a wire rack to cool.

Serve with cheese sauce or yellow mustard.