# What you need:
→ Dough
01 - 1 cup cooked and mashed sweet potato (from approximately 1 medium sweet potato)
02 - 2 ½ cups all-purpose flour, plus extra for dusting
03 - 1 packet active dry yeast (about 2 ¼ teaspoons)
04 - 2 tablespoons brown sugar
05 - 1 teaspoon salt
06 - 2 tablespoons unsalted butter, melted
07 - ½ cup warm whole milk (approximately 110°F)
→ Filling
08 - 1 cup shredded sharp cheddar cheese
→ Poaching Solution
09 - 8 cups water
10 - ⅓ cup baking soda
→ Topping
11 - 1 large egg, beaten
12 - ¼ cup shredded cheddar cheese
13 - Coarse sea salt, to taste
# Steps to follow:
01 - Combine warm milk, brown sugar, and active dry yeast in a large mixing bowl. Allow the mixture to sit for 5 minutes until a foamy layer forms.
02 - Incorporate mashed sweet potato, melted butter, and salt into the yeast mixture. Gradually add flour, mixing until a soft dough develops. Knead on a floured surface for approximately 8 minutes, resulting in smooth and elastic dough.
03 - Transfer the dough to a greased bowl, cover, and allow to rise in a warm spot for 1 hour or until it doubles in volume.
04 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
05 - Deflate the dough and divide into 12 uniform portions. Flatten each into a rectangle, sprinkle evenly with shredded cheddar cheese, and roll up tightly to form a stick. Pinch the edges to seal.
06 - Bring water and baking soda to a boil in a large saucepan.
07 - Using a slotted spoon, gently submerge each pretzel stick into the boiling baking soda solution for 30 seconds, then move them onto the prepared baking sheet.
08 - Brush each stick with beaten egg. Sprinkle extra cheddar cheese and coarse sea salt atop each pretzel.
09 - Bake in the preheated oven for 15 to 20 minutes, until the pretzel sticks are golden brown and the cheese is bubbling.
10 - Allow pretzel sticks to cool slightly before serving.
