GUY'S KNOT FOR NUTHIN, EVERYTHING PRETZEL

Steps:

• Preheat the oven to 425 degrees F.
• In a glass measuring cup, add the warm water and the yeast. Stir and let sit for 10 minutes.
• In a food processor fitted with a dough blade, add the dry ingredients and the Parmesan and pulse together 3 times at 5 second intervals. Add in 1 egg and the warm water and yeast mixture. Mix until the dough comes together, pulse for 10 second intervals 3 times. Turn out onto a lightly floured work surface or cutting board. Knead 10 to 12 times, adding a little flour, if sticky. Cut the dough in half and set aside.
• Roll out 1 piece of dough to a 12 by 17-inch rectangle, about 1/4-inch thick. Sprinkle 3/4 cup of the Cheddar in the middle (short way). Fold 1/3 of the dough over, and sprinkle with 3/4 cup of the Cheddar. Fold the last third over and pinch the edges closed. Roll with a rolling pin to form an 11 by 15-inch rectangle. Cut into 1 1/2-inch lengthwise strips.
• Pinch the cut edges together and then roll into cigar shape. Form into a pretzel shape and put on a baking sheet lined with a silicone baking mat. Repeat with second ball of dough.
• Beat the remaining egg and the milk in a small bowl. Mix well. Brush the formed pretzels with the egg mixture and then sprinkle evenly with the poppy seeds, sesame seeds, onion flakes and kosher salt.
• Bake until nicely browned, about 16 to 18 minutes. Remove from the oven and let cool. Serve warm or room temperature.