Chili and Cheese Stuffed Pretzels

In a large bowl, dissolve yeast and sugar in warm water. Let stand for 5 minutes until foamy.

Add salt and 3 cups of flour to the yeast mixture. Mix until combined. Gradually add the remaining flour, kneading until a smooth dough forms. You may need to add more flour if the dough is too sticky.

Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.

While the dough is rising, prepare the chili cheese filling. Heat olive oil in a saucepan over medium heat. Add diced tomatoes, black beans, corn, chili powder, cumin, garlic powder, and onion powder. Bring to a simmer and cook for 10 minutes, stirring occasionally, until slightly thickened.

Remove from heat and stir in 1 cup of shredded cheddar cheese. Set aside to cool slightly.

Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.

In a large pot, bring 8 cups of water and baking soda to a rolling boil.

Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a long rope, about 18 inches long.

Flatten each rope slightly with your fingers or a rolling pin. Spoon the chili cheese filling down the center of each flattened rope.

Pinch the edges of the dough together to seal the filling inside, creating a long stuffed pretzel log. Gently stretch and shape the log into a pretzel shape, twisting and pressing the ends to seal.

Carefully drop each pretzel into the boiling water for 30 seconds. Remove with a slotted spoon and place on the prepared baking sheet.

Brush the pretzels with the beaten egg (optional) and sprinkle with the remaining shredded cheddar cheese.

Bake for 12-15 minutes, or until golden brown.

Let cool slightly before serving. Enjoy!