Mozzarella Stuffed Pretzels

1. Dissolve 1 package active dry yeast or 1 cake yeast into 1 1/2 cups of warm water.
2. Add 1 teaspoon salt and 1 tablespoon sugar.
3. Blend in 4 cups of flour.
4. Knead dough until smooth on lightly floured surface for 10 minutes.

Pretzel Preparation:

Step 1

Roll 1 piece of dough into a rectangle and sprinkle your filling across the middle. Fold the bottom third of the dough over the filling. Sprinkle more filling over the folded part, fold the top third of the dough over the filling and pinch closed.

Step 2

Roll the dough into a 14 by 11 inch rectangle. Cut into seven 2-by-11-inch strips.

Step 3

Working with one strip at a time, pinch the long edges together, and roll into a 12-inch rope with your hands.

Step 4

Shape the pretzels on a baking sheet. Grab the ends of the rope and cross the left end over the right end. Cross the left end over the right end again to make a twist in the middle. Brush with beaten egg and top before baking.

Bake Pretzels:

Brush pretzel with 1 beaten egg. Sprinkle with coarse salt. Bake immediately at 425 degrees for 12-15 minutes. For hard pretzels, use only 1 1/4 cups water and add 1/4 cup melted butter. Make pretzels smaller and bake until brown