Preheat your oven to 400°F (200°C).
Bake the frozen popcorn chicken according to the package instructions (about 15-20 minutes). Set aside to cool slightly.
In a large pot, bring 10 cups of water to a boil. Add in 1/2 cup of baking soda carefully.
Unroll the refrigerated crescent rolls and separate them into 16 triangles.
Place one piece of popcorn chicken at the wide end of each triangle, drizzle with honey mustard, and roll tightly.
Carefully place each rolled mini into the boiling water for about 30 seconds and remove with a slotted spoon.
Whisk together the egg and 1 Tbsp of water. Brush this egg wash over each pretzel chicken mini.
Sprinkle pretzel salt generously over the tops of the minis.
Bake in the preheated oven for 12-15 minutes until golden brown.
Let cool slightly before serving. Pair with honey mustard for dipping.
