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1
1/2 teaspoon poppy seeds
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2
Preheat the oven to 425 degrees F.
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3
In a glass measuring cup, add the warm water and the yeast.
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4
Stir and let sit for 10 minutes.
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5
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.
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6
Add in 1 egg and the warm water and yeast mixture.
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7
Mix until the dough comes together, pulse for 10 second intervals 3 times.
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8
Turn out onto a lightly floured work surface or cutting board.
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9
Knead 10 to 12 times, adding a little flour, if sticky.
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10
Cut the dough in half and set aside.
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11
Roll out 1 piece of dough to a 12 by 17-inch rectangle, about 1/4-inch thick.
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12
Sprinkle 3/4 cup of the Cheddar in the middle (short way).
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13
Fold 1/3 of the dough over, and sprinkle with 3/4 cup of the Cheddar.
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14
Fold the last third over and pinch the edges closed.
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15
Roll with a rolling pin to form an 11 by 15-inch rectangle.
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16
Cut into 1 1/2-inch lengthwise strips.
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17
Pinch the cut edges together and then roll into cigar shape.
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18
Form into a pretzel shape and put on a baking sheet lined with a silicone baking mat.
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19
Repeat with second ball of dough.
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20
Beat the remaining egg and the milk in a small bowl.
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21
Mix well.
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22
Brush the formed pretzels with the egg mixture and then sprinkle evenly with the poppy seeds, sesame seeds, onion flakes and kosher salt.
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23
Bake until nicely browned, about 16 to 18 minutes.
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24
Remove from the oven and let cool.
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25
Serve warm or room temperature.
