Jessalyn's Stuffed Pretzels

• 1 1/2 cup warm water
• 1 packages instant yeast
• 1 1/2 tbsp sugar
• 2 tsp salt
• 4 1/4 cup all purpose flour
• 6 tbsp unsalted butter very soft
• 8 cup water
• 3/4 cup baking soda
• 8 oz diced ham
• 8 oz swiss cheese shredded
• 4 oz pickled jalapenos minced
• 1 egg beaten
• 1 tbsp water
• 1 poppy seeds
• 1 sea salt

1. Combine water, yeast, sugar and salt to a mixer bowl and let sit for 10 minutes until it foams
2. Add flourand butter.
3. Knead on the mixer for 12 minutes
4. Cover dough with a warm damp towel, put in a warm spot for 1 hour or until dough has doubled in size.
5. Preheat oven to 425F
6. Line baking sheet with parchment paper
7. Add water and baking soda to a pot and bring to boil
8. Divide dough into 8 equal balls
9. Roll each ball into a 16 inch rope
10. Flatten each rope with a rolling pin
11. Add the filling mixture to the centre of each flattened rope
12. Roll the rope lengthwise so the filling is in the centre of the rope.
13. (jelly roll style).
14. Make sure you pinch the edges together.
15. Fold the filled rope into a knot pretzel style.
16. Pinch the ends of the rope onto itself so it doesn't come undone.
17. Place 1 pretzel at a time into boiling water for 30 seconds.
18. Then place onto cookie sheet.
19. Brush each pretzel with egg wash
20. Sprinkle with poppy seeds or sea salt
21. Bake for 16 minutes.
22. Serve hot.
23. (Store for 3 days if they last that long)

water, yeast, sugar, salt, flour, butter, water, baking soda, ham, swiss cheese, egg, water, poppy seeds, salt

Taken from cookpad.com/us/recipes/356084-jessalyns-stuffed-pretzels (may not work)