Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

Cut the pizza dough into 14 equal pieces and roll each into an 8-inch long strip.

Place a piece of American cheese and a thawed mini meatball at the center of each dough strip, roll tightly, and seal the edges.

In a large pot, bring 5 cups of water to a boil, add baking soda, and return to a gentle boil.

Boil each bomb in the baking soda bath for 20-30 seconds, then remove with a slotted spoon and drain.

Whisk the egg and brush each pretzel bomb with the egg wash.

Sprinkle coarse sea salt over each bomb.

Bake the pretzel bombs for 15-20 minutes until golden brown.

Let cool for a few minutes, then serve warm with yellow mustard.