These reubens are packed with delicious flavors.
Cut into 10 equal portions, roughly 5” x 8”, and equally distribute the filling onto each.
Carefully roll up the sides and press lightly to seal.
One at a time, gently lower the pretzels into the water bath for 30 seconds, turning half way through.
Remove with a slotted spoon.
After they have all been submerged, brush each pretzel with the egg wash, then sprinkle kosher salt over the top.
Bake for 10-13 minutes or until golden to dark brown.