Recipe: Cheddar Cheese Pretzels (soft pretzels with cheddar cheese filling)

CHEDDAR CHEESE PRETZELS

FOR THE PRETZEL DOUGH:
1 tablespoon active dry yeast
1 cup warm water (100-115 degrees F)
4 tablespoons light brown sugar, divided use
3 1/2 cups all-purpose flour
2 teaspoons salt
FOR FILLING:
1 cup shredded cheddar cheese
FOR TOPPING:
2 teaspoons baking soda
1 cup hot water
1 egg, lightly beaten
Toppings (coarse salt, seeds, etc.)

TO PREPARE THE DOUGH:
In a large mixing bowl, combine the yeast, water, and 1 tablespoon brown sugar. Add the remaining brown sugar and mix until well-incorporated.

Add the flour and salt and mix with your hands or a wooden spoon until the mixture forms a smooth dough. If the mixture is dry, add 1 to 2 tablespoons water. Knead the dough until smooth, about 7 to 8 minutes. Place the dough in a bowl sprayed with nonstick cooking spray, cover with plastic wrap, and let it rest overnight in the refrigerator.

WHEN READY TO FILL AND BAKE:
Punch the dough down, then turn it out onto a lightly floured work surface and cut it into six pieces. Use your hands to roll the dough into ropes that are about 24 inches long and 2 inches thick.

With a rolling pin or buttered hands, flatten the ropes to a 2-inch width. Carefully spoon the cheese into the center of each flattened rope, leaving a border on all sides. Fold the dough over the filling and press it together, forming a seal. Shape the pretzels.

Place the pretzels on a parchment-lined baking sheet, cover them with plastic wrap, and let them rise at room temperature for 45 minutes, or until they have doubled in size.

Combine the baking soda and hot water in a bowl. Dip the risen pretzels in the baking soda bath, then return them to the baking sheet and brush them with egg. Sprinkle the desired toppings.

Bake the pretzels for 12 minutes or until they are golden brown. Let them cool on the baking sheet for 5 to 10 minutes before eating. Allow to cool entirely before placing in airtight bags or containers.

Makes 6 pretzels
Source: The Pretzel Cookbook: A New Twist on Everyone's Favorite Snack by Priscilla Warren