Directions

In a large measuring cup, heat water and sprinkle yeast over the water. Stir to combine and let sit for about 10 minutes until frothy. Meanwhile, in a food processor fitted with a dough blade, combine all dry ingredients and pulse to combine. Add egg and yeast mixture and pulse in short bursts until the dough comes together. Do not over mix, you just want the dough to come together. Turn out onto a lightly floured surface and knead a few times with your hands. If dough feels sticky, add a little more flour. Form the dough into a ball and cut in half.

Roll out 1/2 of the dough into a large rectangle, approximately 12“x17”, sprinkle about 3/4 cup of the colby jack cheese down the center 1/3 of the dough. Fold one edge over the cheese, sprinkle with another 3/4 cup cheese, and fold over the remaining 1/3. Pinch the edges of the dough to seal the cheese inside. Roll out the dough again into a rectangle about 11“x15”. Cut the dough into six strips approximately 1 1/2” wide. Roll each strip into a tube and form into a pretzel shape by looping and crossing the ends over each other, then tuck back onto the loop and pinch to seal. Transfer to a baking sheet covered with parchment paper. Repeat with remaining half of dough.

Preheat oven to 425 degrees. In a small bowl, combine remaining egg and milk. Whisk to combine and set aside. In another small bowl, combine poppy seeds, garlic, onion, and salt. Brush the pretzels liberally with the egg wash, then sprinkle with spice mixture. Bake 18-20 minutes until light golden brown. Transfer pretzels to a wire rack to cool.