Cheese Stuffed Pretzels
active dry yeast
or pretzel salt
Preheat oven to 450°F. Line a baking sheet with parchment paper and set aside.
Fill an 8 quart pot with water and bring to a boil over medium high heat.
In a small bowl beat egg and 2 tablespoons water with a fork. Set aside.
Add beer, yeast and honey to a large bowl.
Once the yeast blooms stir in the salt and the flour. Mix with a spoon.
Turn dough out onto floured counter top and knead for 3-5 minutes until dough is no longer sticky
Using your rolling pin roll the dough out just enough so that it stops shrinking back down when you pick up the pin
Cut a strip off of one side of the dough
Place end of dough strip on the end of a stick of cheese pinching the end together, and then wrap it around the cheese until all of the dough is wrapped around the cheese.
Pinch the ends so they stay together, repeat until all cheese sticks are covered
Carefully, add baking soda to boiling water. USE CAUTION: IT WILL BUBBLE UP.
Place Cheese Stuffed Pretzels into boiling water about 3 at a time.
Remove with a slotted spoon after 30 seconds.
Place on parchment paper to cool and repeat until all Cheese Stuffed Pretzels have been boiled
Arrange all Cheese Stuffed Pretzels on parchment so they are not touching.
Brush egg wash onto each one and sprinkle with coarse salt.
Bake for 11-13 minutes until the tops are browned