Triple Cheese Stuffed Garlic Pretzels with Honey Mustard Step-by-step instructions

Before you start

Before starting, measure all ingredients. Bring the water to a simmer for the bath. Line two baking sheets with parchment paper.

Cut the mozzarella and cheddar into sticks about 3 inches long and 1/2 inch thick. Mince the garlic for the garlic butter. Have the coarse salt and pastry brush ready.

Instructions

Dough and Shaping

1. 1Make the Dough
   In a small bowl, dissolve the yeast and sugar in the warm water. Let stand for 5 minutes until foamy. In the bowl of a stand mixer, combine the flour and salt. Add the yeast mixture and melted butter. Mix on low speed until a dough forms, then increase speed to medium and knead for 5-6 minutes until smooth and elastic. Transfer the dough to a lightly oiled bowl, cover with a kitchen towel, and let rise in a warm place for 1 hour, or until doubled in size.
   Look for The dough should be smooth, elastic, and doubled in volume after rising.
   Tip If the dough is too sticky, add flour a tablespoon at a time. If too dry, add water a teaspoon at a time.
2. 2Shape the Pretzels
   Punch down the risen dough and turn onto a lightly floured surface. Divide the dough into 8 equal pieces. Roll each piece into a rope about 24 inches long. Flatten each rope slightly with your hands. Place a stick of mozzarella and a stick of cheddar along the center of each rope. Fold the dough over the cheese and pinch the edges tightly to seal, forming a filled log. Twist the log into a pretzel shape, tucking the ends underneath. Place on a parchment-lined baking sheet.
   Look for Each pretzel should be sealed well so no cheese leaks out during baking.
   Tip Keep the dough covered with a damp towel while shaping to prevent drying.

The dough should be smooth, elastic, and have doubled in size after an hour. The filled ropes should be sealed tightly, with no cheese visible. The pretzel shapes should hold their form and be evenly sized.

Bath and Bake

3. 3Baking Soda Bath
   Preheat the oven to 425°F (220°C). Bring the 10 cups of water to a simmer in a large pot. Carefully add the baking soda (it will foam). Using a slotted spoon, lower each pretzel into the simmering bath for 30 seconds, turning once. Remove and place back on the parchment-lined baking sheet. Sprinkle each pretzel generously with coarse pretzel salt.
   Look for The pretzels will puff slightly and develop a shiny surface after the bath.
   Tip Do not skip the bath—it gives the pretzels their signature chewy crust and deep color.
4. 4Bake the Pretzels
   Bake the pretzels in the preheated oven for 14 minutes, until deep mahogany brown. While they bake, prepare the garlic butter: in a small bowl, stir the minced garlic into the melted butter. As soon as the pretzels come out of the oven, brush them generously with the garlic butter.
   Look for The pretzels should be dark brown and sound hollow when tapped on the bottom.
   Tip Brush the garlic butter on while the pretzels are hot so it melts into the crust.

The baking soda bath should be simmering, not boiling. The pretzels will float and puff slightly. After baking, they should be a deep mahogany brown and glossy. The garlic butter should sizzle when brushed on.

Sauce and Serve

5. 5Make the Honey Mustard
   In a small bowl, whisk together the honey, yellow mustard, and mayonnaise until smooth. Taste and adjust the sweetness or tang if desired. Serve the pretzels warm with the honey mustard on the side for dipping.
   Look for The sauce should be creamy, thick enough to coat a spoon.
   Tip For a thinner dip, add a teaspoon of water or milk.

The honey mustard should be smooth and creamy. The pretzels should be warm, with a shiny, buttery crust.

When torn, the cheese should stretch and be molten. Take a moment to check the color, texture and aroma before you move on to the next step.

Common mistakes

A common mistake is not sealing the dough properly, causing cheese to leak out during baking. To avoid this, pinch the seams firmly and roll the filled rope gently to ensure an even thickness.

Another issue is over-proofing the dough, which can make it too soft and difficult to shape. Keep an eye on the rise time and shape the pretzels as soon as the dough has doubled.

How to tell it’s done

The pretzels are done when they are deep mahogany brown and feel firm to the touch. The internal temperature should be at least 190°F (88°C) to ensure the dough is fully baked.

If the cheese starts to leak, it's still safe to eat, but the pretzels may not look as neat. Let them cool for a few minutes before serving to allow the cheese to set slightly.