Using a countertop mixer with the dough hook attached, add flour, salt, sugar, softened butter, onion powder, yeast and warm water. Mix on medium speed for 5 minutes. (Note: Dough will be very soft.)

Transfer dough into an oiled bowl, cover and let sit at room temperature for 45 minutes.

Meanwhile, prepare the Baking Soda Bath by combining the boiling water and baking soda. Stir until baking soda is fully dissolved, then set mixture aside to cool. (Note: This is a great to go ahead and cook the bacon and make the filling mixture.)

Once dough has risen, divide it into 8 equal pieces. Roll each piece into a 5”x8” rectangle. Spread filling down the center of each rectangle, leaving ~1” on each side. Fold the sides up and pinch the seam together at the top. Pinch seams on each end of the rectangle together. Repeat until all pieces of dough have been filled and pinched closed.

Preheat oven to 475°F.

Pour baking soda mixture into a shallow dish. Place each pretzel in the mixture and let sit for 2 minutes. (If necessary, spoon the water over the top of the pretzel if it is not fully covered.)

Generously spray a standard baking pan with non-stick baking spray. Transfer pretzels to baking tray. Sprinkle tops of pretzels with everything seasoning. Let sit uncovered for 10 minutes.

Bake for 8-9 minutes, or until tops are golden brown in color.

Remove pretzels from oven and brush with melted butter.

Using a large skillet, cook bacon over medium-high heat until crispy. Remove from skillet, pat dry and crumble.

Using a large bowl, combine crumbled bacon, cooked chicken, Monterey Jack cheese, mozzarella cheese and ranch dressing; toss until well combined. Set mixture aside.