• Preheat oven to 425 degrees.
• Divide the biscuit dough into 24 equal pieces and roll into balls. Line a large plate with paper towels to place dough on after boiling.
• Whisk together the egg and 1 Tbsp of water in a medium bowl; set aside.
• In a large pot, bring 8 cups of water to a boil, then add the baking soda—the water will abruptly bubble (make sure your pot is large enough). Add the dough balls and boil for 45 seconds to 1 minute. Using a slotted spoon, remove the dough from the water and place on the paper towels, trying not to let the balls touch, because they easily stick together. After the excess water has drained, dip each ball in the egg wash, allowing excess liquid to drip off. Evenly space out on a parchment-lined baking sheet. Sprinkle each dough ball with a pinch of flake salt, then bake in the oven for 14-16 minutes, or until tops are golden brown.

Make the dip:

• While the pretzels bake, make the dip. Set aside 2 tsp of crumbled bacon and a pinch of chives for garnish. In a medium mixing bowl, combine the cream cheese, goat cheese, bacon, and chives. Mix until combined, then set aside until ready to serve.

How to serve:

• Drizzle the olive oil onto the dip, sprinkle the remaining bacon and chives, and finish with fresh cracked pepper. Enjoy with warm biscuit pretzels!