1-First, activate your yeast by mixing 1 1/2 cups warm water with 1 tablespoon sugar, then sprinkle in 2 1/2 teaspoons instant yeast. Let it foam up for about 10 minutes it’s like waking up the dough’s best friend. Once it’s bubbly, stir in 3 1/2 tablespoons of melted unsalted butter to add that rich flavor.

2-Next, whisk together 4 1/2 cups all-purpose flour and 2 teaspoons kosher salt. Slowly add this to your yeast mixture and mix until it forms a dough. Use a dough hook on low speed for this part. Then, knead on medium speed for 4-5 minutes until the dough is smooth and pulls away from the bowl sides.

3-After that, let the dough rise in an oiled bowl, covered, for about 1 hour until it doubles in size. Preheat your oven to 450 degrees Fahrenheit and line baking sheets with parchment paper. Bring a large pot of water with 2/3 cup baking soda to a boil this step is crucial for that authentic pretzel texture.

4-Divide the dough into 8 pieces and roll each into a 24-inch rope. Flatten it slightly, lay the cheese sticks down the center, and pinch the edges closed. Shape into a pretzel by forming a U, crossing the ends, twisting, and pressing them to the bottom. Boil each pretzel for 30 seconds, then place on the baking sheets.

5-Brush with the egg wash made from 1 egg yolk and 1 tablespoon water, and sprinkle with coarse salt. Bake for about 12 minutes until golden brown, then cool on a wire rack. For a fun twist, visit our cheesy beef taquitos for more stuffed ideas. This whole process takes around 1 hour and 13 minutes, including prep and cook time.