Everything Pretzels

Directions

1. 1
   Mix 1 1/2 cups warm water (110 degrees F to 115 degrees F), the yeast and agave in a bowl.
2. 2
   Set aside 5 minutes.
3. 3
   In a food processor fitted with the dough blade, pulse the whole-wheat flour, 2 cups all-purpose flour and the sea salt.
4. 4
   Add 1 egg and the yeast mixture and pulse in 10-second intervals until the dough comes together, about 3 pulses.
5. 5
   Turn out onto a floured board.
6. 6
   Knead 10 to 12 times, adding up to 3/4 cup more flour if the dough is too sticky.
7. 7
   Cut the dough into 4 equal portions; cover with a clean towel.
8. 8
   On a floured board, roll out one piece of dough into a 14-by-11-inch rectangle, 1/4 inch thick, with a shorter side facing you.
9. 9
   Sprinkle 2 tablespoons cheddar across the middle of the dough; fold the bottom third of the dough over the cheese, then sprinkle another 2 tablespoons cheddar over the folded part.
10. 10
    Fold the top third of the dough over the cheese.
11. 11
    Reroll the dough into a 14-by-11-inch rectangle.
12. 12
    Cut into seven 11-by-2-inch strips.
13. 13
    One at a time, pinch the cut long edges of each strip together and roll into a 12-inch rope with your hands.
14. 14
    Transfer the rope to a baking sheet lined with parchment paper.
15. 15
    Grab the ends and bring them toward each other, forming a U shape, then cross the left end over the right end to make a pretzel shape.
16. 16
    Cross the left end over the right again to make a twist in the middle.
17. 17
    Repeat with the remaining 3 pieces of dough and the remaining cheese, spacing the pretzels 3 inches apart.
18. 18
    Set aside for 10 to 15 minutes; preheat the oven to 475 degrees F.
19. 19
    Beat the remaining egg in a bowl.
20. 20
    Brush the pretzels with the egg; sprinkle with poppy seeds, sesame seeds, onion flakes and coarse salt.
21. 21
    Bake until browned, 16 to 18 minutes, checking on the pretzels every 5 minutes to avoid overbaking.
22. 22
    Photograph by Victor Schrager