Directions

Prep Directions:

1. Preheat oven to 415 degrees and line two baking sheets with parchment paper
2. Whisk yeast and 1 ½ cup water in a medium sized bowl—stir until texture is mostly smooth.
3. Add ¾ cup asiago cheese, sugar and salt, and mix well.
4. Add flour one cup at a time, stirring simultaneously. Dough is ready for cooking when it does not stick to fingers.
5. Layer surface with dusting of flour. Knead dough for 3-5 minutes by folding it over and flattening it out repeatedly. Add flour if/when pockets of stickiness are noted.
6. Roll dough into a large ball and cut the dough into four even pieces. Evenly cut each of the four pieces three times more.
7. Roll each of the 12 pieces into long ropes that maintain diameter throughout (length and diameter will vary based upon preference of pretzel thickness).
8. Shape each rope of dough into an elongated U-shape. Cross each tip over the other and connect each end to the base of the U-shape 1-2” apart.
9. Mix 4 cups of hot water with baking soda and individually dip each pretzel into mixture.
10. Once pretzels are removed from the mixture, scatter remaining cheese over them immediately.

Cooking Directions:

1. Place pretzels on cooking trays and cook for 12 minutes, or until the pretzels are golden brown, whichever comes first.
2. Melt butter and mix in garlic salt.
3. Brush cooked pretzels lightly with mixture.
4. Let cool and enjoy!