This is the finished pretzel, fresh out of the oven still on parchment paper.

the is 1 batch of pretzel dough proofed for about 1 hour.

i punched down the pretzel dough, then kneaded it a little bit to get in in to a round disk. then i took a pizza cutter and cut it in half, then fourths, and then into eights.

I assembled all the nessisary ingredient and ai'm Bout to role each of these triangles into circles ready to be filled.

I grate small amount cheese by hand and larger amounts wiht my food processor. i like a blend of Coby, Jack, sharp, extra sharp, mozzarella, empire jack, and mild cheddar. Depending on what is at the store is what goes into my cheese mix for the day.

while the dough is proofed i go ahead and fry up shaved steak or turkey sausage to go into the pretzels. once all the meats, vegetables, and eggs are fried i place them in the refrigerator or freezer if i am short on time.
 

These inparticular came out of the freezer i was really busy that day.

since i wsa short on time i figured out i could just press them into flat disks. And it worked! it didn't matter that they weren't perfect circles because they were going to be pinched into a taco then closed and turned upside down. you'll see later on in the pictures.

The layers go egg, peppers, steak, cheese, and then salsa. it is important that the salsa go last and the salsa is a small dab because it tends to make the pretzels saggy.

this pretzel has every layer and is ready to be closed. i am going to stretch those fatty edgesand get ready to close it.

I'm Stretching the dough, and evening up the edges. i am also correcting any weak areas I know won't hold up to being boiled.

when i pinch the "Taco" and close the pretzel. i am pinching the dough to hard the dough literally blends back together similarly to play dough where you can't separate the colors. same concept here.

This pretzel had been stuffed, pinched, and finally turned over seam side down. They have to rest this way for at least 5 minutes fo they have a chance to form a seal that can stand up ot being boiled in a pretzel solution.

Pretzel balls have to be boiled in a water baking soda mixture for 15 seconds each side. This gives them that golden brown color and signature pretzel taste.

the last step with these is to cover them in egg-wash and pretzel salt. Unfortunately i didn't get a picture of that step.

the finished product is a bit dark because i got happy with the egg wash : ) But as you can see no exploding pretzels well theirs a little cheese seeping out but over all a batch of pretzels if i do say so myself.