Hot Soft Pretzels Filled with Cream Cheese and Topped with Salt

1 (0.25 ounce) package active dry yeast
2 tablespoons sugar
1 teaspoon salt
1 1/2 cups warm water, 110 degrees
3 cups all-purpose flour
1 cup bread flour
2 cups warm water, 110 degrees
2 tablespoons baking soda
2 tablespoons butter, melted
2 tablespoons kosher salt
2-4 tablespoons softened cream cheese, put into a pastry bag for filling
2 tablespoons cinnamon sugar
2 tablespoons almonds, roasted and chopped

In a large mixing bowl, dissolve the yeast, sugar and 1-1/2 cups warm water.

Place flour and salt in food processor with metal blade and blend by pressing the pulse a couple of times, pour water mixture through feed tube while machine is running until smooth and elastic, about 40 seconds. The dough will leave the side of the bowl. If dough is too wet add more flour or if too dry add more water. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.

Combine 2 cups warm water and baking soda in an 8 inch square pan.

After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin (if filling with cream cheese roll one 3 foot piece flat. Pipe on cheese leaving edges free (to seal back into a rope) Twist into a pretzel shape, and dip into the baking soda solution.

Place on parchment covered cookie sheets, and let rise 15 to 20 minutes.

Bake at 450 degrees for 8 to 10 minutes, or until golden brown.

Brush with melted butter and sprinkle with coarse salt, or cinnamon sugar and chopped roasted almonds.

Makes 12 servings