Line two baking sheets with parchment paper and spray them lightly with olive oil.
Meanwhile, after the dough has sat for at least 20 minutes, dump it out of the bowl onto the counter and divide it into 16 equal pieces. Cover the pieces with plastic wrap so they don't dry out while you go about the next part.
Roll out each of the 16 pieces into a circle that is 3-5" in diameter and about 1/4" thick. Place just short of a 1/4 cup of filling in the middle of each circle and fold all the edges to the middle over the filling. Turn the roll right side up and place it on the prepared baking sheet. Repeat until all the rolls are stuffed!
Cover the rolls with plastic wrap again and let them rise for another 20 minutes.
While the rolls are rising, fill a large saucepan with 5 cups of water and 3 tbsp of baking soda. Bring it to a boil stirring occasionally to get the baking soda to dissolve.
Preheat the oven to 375 degrees.
After the pretzel rolls have risen again, turn off the pot of water with baking soda. Place the pretzels two-four at a time in the baking soda/water solution for 1-2 minutes per side and then remove and place them back on the baking sheets. (The pretzels buns may come a little loose during this, just reshape as you place them on the baking tray) Sprinkle with coarse salt if you would like. Repeat until all 16 pretzel rolls are done. Use a bread lame, or sharp knife to score the tops of the rolls with an X.
Place both baking sheets in the oven at the same time, bake at 375 for 10 minutes and then reduce the heat to 350 degrees and bake for another 30 minutes. You may need to rotate the trays halfway through in order to keep the top rack from overly browning.
You'll know they're finished when they are a deep golden brown. Remove them from the oven and let them cool on the trays for 5 minutes. Then transfer them to a cooling rack to finish cooling.
Serve warm with marinara and enjoy!!