Cut the cheese sticks into 3/4-inch segments (if needed) and lay out on a narrow baking sheet. Freeze for at least one hour. (This helps them to keep their form in the oven.) Meanwhile, finely chop two chipotle peppers and mix into the ranch dressing. Cover and refrigerate until ready to serve.
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and spray them with non-stick cooking spray. Pour the Nature Box Sourdough Cheddar Pretzels in the food processor and pulse until ground into small pieces.
In a small bowl, whisk the eggs and water together. Then pour the pretzel crumbs in larger bowl, and the flour in a third bowl. Remove half the cheese cubes from the freezer. Taking 3-5 at a time, dunk them in egg wash, then flour, then egg wash again. After the second dunk in egg wash, roll in the crushed pretzels and lay them on a baking sheet. Repeat with the remaining cheese cubes out of the freezer.
Spray the tops of the pretzel poppers with non-stick cooking spray and bake for 10 minutes. While they are baking prepare the other half of the cheese cubes for baking, and repeat.
Once out of the oven, cool for 2-3 minutes, then serve warm with the Chipotle Ranch Dressing.
Also try coating with Nature Box Guacamole Bites and Baked Peppery Potato Fries!