Chili Cheese and Cream Cheese Fruit Filled Soft Pretzels

Chili Cheese Soft Pretzels

Dough:

1 1/2 cups warm water

1 1/2 tablespoons active dry yeast

5 cups flour, plus extra for rolling out dough

1 tsp. salt

1 tablespoon sugar

1/4 tsp cayenne pepper

1/2 tsp granulated garlic

2 large eggs

3 cups sharp cheddar cheese, grated, divided

2 tsp. dehydrated onion flakes

2 tsp coarse kosher salt

Preheat oven to 425 degrees

Line 2 baking sheets with parchment paper.

In a food processor bowl fitted with a metal blade and all dry ingredients flour, salt, sugar, cayenne pepper, and granulated garlic including 3/4 cup cheese , except yeast. Place the yeast in the warm water to bloom.  Pulse the dry ingredients in the food processor a few times just to combine. Beat eggs and add to water yeast mixture. With motor running slowing pour water, egg, yeast mixture into processor. Blend until dough begins to form a ball. Remove from bowl and knead until smooth. Divide dough in half. Roll out dough to 12×17 inch rectangle. Sprinkle with 3/4 cup cheddar cheese in a strip down the short side of center of the dough. Fold one third over cheese and sprinkle another 3/4 cup of cheese and then fold the last third over cheese. Seal edges and sides closed. Roll out into 11×15 inch rectangle and cut into 8 strips. Repeat with other half. Roll strips into ropes and form into pretzel shapes. Place pretzels , 8 to a lined baking sheet and lightly brush tops with beaten egg and sprinkle with kosher salt , onion flakes and remaining 3/4 cup cheese. Bake 16-18 minutes until browned

Cream Cheese Fruit Filled Soft Pretzels

2 pastry bags fitted with #6 magic line tip or comparable size

Any quality fruit preserves

4 oz softened cream cheese

1/8 cup granulated sugar

Mix together the cream cheese and sugar until mixed together and set aside.

1 egg for brushing tops

Sanding sugar or sugar sprinkles

Dough:

1 1/2 cups warm water

1 1/2 tablespoons active dry yeast

5 cups flour, plus extra for rolling out dough

1 tsp. salt

1 tablespoon sugar

2 large eggs

Preheat oven to 425 degrees

Line 2 baking sheets with parchment paper.

In a food processor bowl fitted with a metal blade and all dry ingredients except yeast. Place the yeast in the warm water to bloom.  Pulse the dry ingredients in the food processor a few times just to combine. Beat eggs and add to water yeast mixture. With motor running slowing pour water, egg, yeast mixture into processor. Blend until dough begins to form a ball. Remove from bowl and knead until smooth. Divide dough in half. Roll one half of the dough on lightly floured surface to 11×15 inch rectangle. Cut dough into 8 strips. Repeat with other half of dough.

Fill each pastry bag , one with cream cheese mixture and the other fruit preserves.

Take a dough strip and run a bead of cream cheese mixture and fruit preserves down the center of each strip. Pinch together the edges and ends securely and form into pretzel shape. Place 8 on each baking sheet. Lightly brush tops with beaten egg and sprinkle tops with sugar. Bake for 16-18 minutes, until browned.