Prep Time: 35-40 Minutes

Cook Time: 15-20 Minutes

Serves: 4-6

Suggested Pairing: Chimay Cinq Cents (White)

1.) Combine yeast, sugar and warm water in the bowl of a stand mixer and allow to sit for 5 minutes. The mixture should become foamy.

2.) Gently whisk in the butter and salt. With the dough hook, turn to low speed and add flour to the bowl while hook is rotating. Once the flour and yeast mixture combine they will form a ball. Remove the dough and place in a large oiled bowl, cover with kitchen towel for 10 minutes.

3.) Preheat oven 425 Degree F. Pour 10 cups of water into a large pot and bring to a boil. Slowly add the baking soda.

4.) Cut the dough into ⅓ cup sections. Roll the dough into a 20-22 inch rope. Place cheese slices onto the long edge of each strip. Stretch the dough over cheese, brush edges with water, and pinch to seal. Take the ends and draw them together so the dough forms a circle. Twist ends and bring them towards you and press down into a pretzel shape. 

5.) Add the pretzels to the boiling water one at a time. Once they rise to the top (about 20-30 seconds) gently remove them with a slotted spoon and drain on paper towels. Repeat with all pretzels. Transfer to a foil lined baking tray.

6.) In a small bowl, whisk egg and splash of water to create an egg wash. Brush each pretzel and sprinkle with coarse sea salt. Bake until golden brown, about 15-20 minutes. Serve with mustard.