Cheese and Pesto Filled Soft Pretzels

The Steps

1. In the bowl of a standing mixer, combine the warm water, sugar and salt. Stir gently to dissolve the sugar and salt, then pour in the yeast. Allow the mixture to sit for 5 minutes until it begins to bubble slightly, then pour in 4 cups of flour.
2. Use the dough hook attachment to mix on medium speed until the dough comes together. If it is very sticky, add the remaining flour ¼ cup at a time as needed. Continue mixing for 5 minutes.
3. Lightly oil a large, clean bowl. Transfer the dough from the mixer to the oiled bowl and cover with a clean kitchen towel. Place in a warm spot to rise for 1 hour.
4. While the dough is rising, make the pesto by combining the walnuts, basil, parmesan, garlic, salt and olive oil in a food processor. Pulse until smooth.
5. Cover a sheet pan with parchment paper, and lightly oil the surface.
6. Once the dough has doubled in size, transfer to a lightly floured surface and cut into 8 equal pieces. Pull once piece out into a long rope, then roll out the rope until its about 3 inches wide.
7. Spoon about 2 tbsp of pesto along the center of the dough, running the entire length from top to bottom. Sprinkle about 1 tbsp mozzarella on top of the pesto, then fold the edges over to cover the pesto.
8. Pinch the edges together over the pesto to form a long rope again. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U to form the shape of a pretzel. Repeat process with remaining dough, placing each on the sheet pan when finished.
9. Pre-heat the oven to 450 degrees and bring the 8 cups of water to a gentle boil. Stir in the baking soda.
10. Use a spatula to place one pretzel at a time into the water. Boil for 30 seconds, then place back on the sheet pan. Gently pat each pretzel dry then brush with the egg yolk. Sprinkle with large grain or pretzel salt.
11. Bake for approximately 15 minutes until pretzels are golden brown. Serve warm.