Cheese-Stuffed Pretzels

In a small bowl, dissolve 2 tablespoons of granulated sugar in 1 1/2 cups warm water (110°F/45°C). Sprinkle 2 1/4 teaspoons active dry yeast over the top and let it sit for 5 minutes until foamy.

In a large bowl, mix 4 cups all-purpose flour and 1 teaspoon salt. Pour in the yeast mixture and stir until a dough forms.

Knead the dough on a floured surface for about 5 minutes, until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a small bowl, mix 1 cup shredded cheddar cheese and 1/2 cup shredded mozzarella cheese.

After the dough has risen, divide it into 8 equal pieces. Roll each piece into a rope, flatten it slightly, and place a tablespoon of cheese filling in the center. Pinch the dough closed around the cheese, sealing it tightly, and shape the dough into a pretzel.

In a large pot, bring 10 cups of water and 2/3 cup baking soda to a boil. Gently drop each pretzel into the boiling water for about 30 seconds, then remove with a slotted spoon and place on the prepared baking sheet.

Brush each pretzel with beaten egg and sprinkle with coarse salt.