Everything Pretzels Recipes

Steps:

• Mix 1 1/2 cups warm water (110 degrees F to 115 degrees F), the yeast and agave in a bowl. Set aside 5 minutes.
• In a food processor fitted with the dough blade, pulse the whole-wheat flour, 2 cups all-purpose flour and the sea salt. Add 1 egg and the yeast mixture and pulse in 10-second intervals until the dough comes together, about 3 pulses. Turn out onto a floured board. Knead 10 to 12 times, adding up to 3/4 cup more flour if the dough is too sticky. Cut the dough into 4 equal portions; cover with a clean towel.
• On a floured board, roll out one piece of dough into a 14-by-11-inch rectangle, 1/4 inch thick, with a shorter side facing you. Sprinkle 2 tablespoons cheddar across the middle of the dough; fold the bottom third of the dough over the cheese, then sprinkle another 2 tablespoons cheddar over the folded part. Fold the top third of the dough over the cheese. Reroll the dough into a 14-by-11-inch rectangle. Cut into seven 11-by-2-inch strips.
• One at a time, pinch the cut long edges of each strip together and roll into a 12-inch rope with your hands. Transfer the rope to a baking sheet lined with parchment paper. Grab the ends and bring them toward each other, forming a U shape, then cross the left end over the right end to make a pretzel shape. Cross the left end over the right again to make a twist in the middle.
• Repeat with the remaining 3 pieces of dough and the remaining cheese, spacing the pretzels 3 inches apart. Set aside for 10 to 15 minutes; preheat the oven to 475 degrees F.
• Beat the remaining egg in a bowl. Brush the pretzels with the egg; sprinkle with poppy seeds, sesame seeds, onion flakes and coarse salt. Bake until browned, 16 to 18 minutes, checking on the pretzels every 5 minutes to avoid overbaking.

Steps:

• Preheat the oven to 425 degrees F.
• In a glass measuring cup, add the warm water and the yeast. Stir and let sit for 10 minutes.
• In a food processor fitted with a dough blade, add the dry ingredients and the Parmesan and pulse together 3 times at 5 second intervals. Add in 1 egg and the warm water and yeast mixture. Mix until the dough comes together, pulse for 10 second intervals 3 times. Turn out onto a lightly floured work surface or cutting board. Knead 10 to 12 times, adding a little flour, if sticky. Cut the dough in half and set aside.
• Roll out 1 piece of dough to a 12 by 17-inch rectangle, about 1/4-inch thick. Sprinkle 3/4 cup of the Cheddar in the middle (short way). Fold 1/3 of the dough over, and sprinkle with 3/4 cup of the Cheddar. Fold the last third over and pinch the edges closed. Roll with a rolling pin to form an 11 by 15-inch rectangle. Cut into 1 1/2-inch lengthwise strips.
• Pinch the cut edges together and then roll into cigar shape. Form into a pretzel shape and put on a baking sheet lined with a silicone baking mat. Repeat with second ball of dough.
• Beat the remaining egg and the milk in a small bowl. Mix well. Brush the formed pretzels with the egg mixture and then sprinkle evenly with the poppy seeds, sesame seeds, onion flakes and kosher salt.
• Bake until nicely browned, about 16 to 18 minutes. Remove from the oven and let cool. Serve warm or room temperature.