Cheesy Pretzel Twists Recipe

Whisk the yeast into the 1½ cups of warm water. Allow to sit for 1 minute. Some clusters of yeast may remain.

Add honey, melted butter, and salt. Whisk until fairly combined. Slowly add 3 cups of flour, 1 cup at a time.

Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Add ¾ cup more flour until the dough is no longer sticky. If it is still sticky, add up to ¼ cup more.

Poke the dough with a finger – if it bounces back, it is ready to knead.

Turn the dough out onto a lightly floured surface. Knead the dough for about 3 minutes, then shape it into a ball.

Place in a large greased mixing bowl. Cover and let the dough rest in a warm area for about 10 minutes.

Preheat oven to 425 degrees F. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.

Use a sharp knife to cut off a handful of dough. Roll into an 18-inch log, about ¾ inch thick.

Coil extremely tightly around a cheese stick to keep it from being exposed. Pinch to seal the edges. Repeat with the remaining cheese and dough.

Combine 9 cups of water with the baking soda in a large pot or dutch oven. Bring to a rapid boil. 

Drop 2 to 3 pretzel twists into boiling water and let sit for 20 seconds. Remove with a spatula and place it onto the prepared baking sheet. Make sure the pretzels aren’t touching.

Brush beaten egg over each pretzel. Sprinkle with salt. Bake for 15 to 20 minutes or until golden brown.

Remove from the oven and brush each pretzel with melted butter. Serve warm.