1 1/2 packages active dry yeast ( each package contains 1/4 ounce)
1-1/2 cups warm water (110° to 120°)
1 tablespoon sugar
2 teaspoons salt
4 1/2 cups all-purpose flour
6 tablespoons butter, melted
10 cups water
1/2 cup baking soda
1 egg yolk, lightly beaten with 1 tablespoon of water for the egg wash
1/2 cup shredded Parmesan cheese and cheddar cheese
In the stand mixer bowl, dissolve yeast in the warm water. To this, add the sugar and the salt. Allow the year to bloom or to dissolve and become foamy. This is how the yeast becomes active.
Incorporate the melted butter and flour. Using the dough hook, knead the flour mixture on medium for 5 minutes until the dough has formed and it no longer sticks to the side of the bowl.
Place the dough ball in a greased bowl, grease the dough completely to ensure that it does not stick to anything when rising. Cover and let rise in a warm place until it has doubled in size, this should take about an hour.
Bring to boil the water and add in the baking soda.
Preheat the oven to 450 degrees F.
Punch dough down; divide it into 12 equal pieces.
Roll each into an 18-24 inch rope depending on how thick you want the pretzels. I like my pretzels very thick so I roll it out to 18 inches, if you like thin pretzels, roll it out to 24 inches. Twist the pretzels into the appropriate shape and pinch the ends closed to ensure they do not fall apart when cooking.
Place each pretzels into the boiling water, one at a time, for 30 seconds. Remove from the water and place on a cookie sheet that is lined with parchment paper.
Brush each pretzel with the egg was, sprinkle with the salt and the cheese.
Bake for 12-14 minutes or until golden brown. Remove from the cookie sheets and allow to cool on wire racks.