1
package (16 ounces) dry hot roll mix, plus ingredients to prepare mix
3/4
cup (3 ounces) shredded sharp Cheddar cheese
1/2
cup (2 ounces) grated Asiago cheese, evenly divided
Flour
1
egg, well beaten
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Optional toppings: fresh cracked black pepper, sesame seeds, poppy seeds, mustard
Preheat oven to 375° F. Prepare dry hot roll mix according to package directions, adding Cheddar and 1/4 cup of Asiago cheese.
Divide dough equally into 12 pieces; roll each piece with hands on a lightly floured countertop to form 15-inch ropes. Form each rope into pretzel or other desired shape and place three inches apart on two nonstick cookie sheets. Brush pretzels with beaten egg. Sprinkle remaining 1/4 cup Asiago cheese and optional toppings, if desired, over pretzels. Bake until golden brown, about 16-18 minutes. Immediately transfer pretzels to a wire cooling rack. Serve warm or at room temperature with mustard, if desired. Pretzels may be stored in a tightly sealed container at room temperature for up to four days.
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