Recipe: Soft Twisted Pretzels (using cheddar cheese and bacon)

SOFT TWISTED PRETZELS

3 to 3 1⁄2 cups all purpose flour, divided use
2 tablespoons sugar
1 envelope Fleischmann's RapidRise Yeast
1⁄2 teaspoon salt
1 cup very warm water (120 to 130 degrees F)
1 tablespoon butter or margarine, softened
1 cup shredded Cheddar cheese
1⁄2 cup cooked and crumbled bacon
1 egg yolk
1 tablespoon water
Coarse salt

In a large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Gradually add 1 cup water and butter to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Stir in cheese, bacon and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 minutes. Cover, let rest 10 minutes.

Uncover dough, divide into 12 equal pieces. Roll each piece to 20-inch rope. Curve ends of each rope to make a circle; cross ends at top. Twist ends once and lay over bottom of circle. Moisten and press ends down lightly. Place on greased baking sheet. Let rest 10 minutes.

Combine egg yolk and 1 tablespoon water; brush pretzels with egg yolk mixture. Sprinkle with coarse salt.

Bake at 375 degrees F for 15 to 20 minutes or until done. Remove from sheet. Serve warm.

Makes 12 pretzels
Source: a Fleischmann's Yeast recipe