cheese-stuffed soft pretzels

How To Make cheese-stuffed soft pretzels

• 1

  In a large measuring cup, heat water to approximately 110º and sprinkle yeast over water. Stir to combine, gently, and let sit for about 10 minutes until frothy.
• 2

  Meanwhile, in a food processor fitted with a dough blade (I used a mixer with a dough blade), combine all dry ingredients and pulse to combine.
• 3

  Add egg and yeast mixture and pulse in short bursts until the dough comes together. Do not over mix, you just want the dough to come together.
• 4

  Turn out onto a lightly floured surface and knead a few times with your hands. If dough feels sticky, add a little more flour. Form the dough into a ball and cut in half.
• 5

  Roll out 1/2 of the dough into a large rectangle, approximately 12"x17", sprinkle about 3/4 cup of the colby jack cheese down the center 1/3 of the dough. Fold one edge over the cheese and sprinkle with another 3/4 cup of cheese. Fold over the remaining 1/3 dough and pinch edges to seal cheese inside.
• 6

  Roll out the dough again into an 11"x15". Cut the dough into six strips approximately 1 1/2 inches wide. Roll each strip into a tube and form into a pretzel shape by looping and crossing the ends over each other, then tuck back onto the loop and pinch to seal. Repeat with remaining dough.
• 7

  Preheat oven to 425º. In a small bowl, combine remaining egg and milk. Whisk to combine and set aside.
• 8

  In another small bowl, combine poppy seeds, garlic, onion, and salt. Brush the pretzels liberally with the egg wash, then sprinkle with spice mixture.
• 9

  Bake 18-20 minutes until light golden brown. Transfer pretzels to a wire rack to cool.
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