Stuffed Pretzels

Directions

1. Heat milk till warm (about 100-115°F).  Add to a bowl with yeast and brown sugar and allow 2 minutes for it to activate.
2. In a stand mixer, add the flour and salt then pour in the yeast mixture.
3. Allow it to knead with the dough hook on medium speed for 8 minutes.
4. Put in the softened butter 1 pat at a time
5. Oil a bowl well and scoop the dough in; cover and set in a warm spot and allow dough to rise for an hour, or
6. at least double in size.

For the Onions:

1. Prepare your Egg for indirect cooking, using the convEGGtor, and stabilize at 400°F/ 200°C, place pizza stone on the egg.
2. Place a cast iron skillet on a 300°F/ 150°C indirect grill and allow it to heat.
3. Once heated, pour 3 tbsp of neutral oil to the skilled then add in the onions.
4. Stir every 15 minutes for 2 hours, or until deeply caramelized.
5. Bring the stock pot of water to a boil the dissolve the baking soda.
6. Take risen dough and punch dough down.
7. Next take a handful or so and roll out onto a floured surface in a square shape. (You can also make them twice the size if you would prefer larger bun size pretzels opposed to bites.)
8. Make sure it is wide enough to fold over when stuffed.
9. After it is rolled out, take your cheese and a scoop of caramelized onion, add it to the center and fold the dough over.
10. Then roll it to form a sealed ball, repeat until done.
11. Take the stuffed pretzels and boil in batches for 30 seconds.
12. Eggwash then salt with flaky salt.
13. Place them on a cast iron skillet or on pizza stone and bake for 20-30 minutes or until golden brown.