Brush all pieces of dough with the beaten egg and sprinkle with coarse salt. Place pans in oven and bake at least until golden brown (at least 15 minutes), but you can bake until they are deep brown. It's up to you!
Remove the pans from the oven and let the pretzels rest on the pan for 5 minutes before transferring to a serving plate. Leftovers, if you have them, should be stored in a tightly covered container in the refrigerator. Makes two dozen stuffed pretzels.
Serve warm or room temperature. I like mine with classic yellow mustard, but they're also good with grainy beer mustards.
Salted Caramel Popcorn with Dark Chocolate Drizzle
2 c. brown sugar (lightly packed)
1 c. butter (no substitute)
1¼ t. sea salt or kosher salt
½ c. light corn syrup
1 c. pure vanilla
1 t. baking soda
8 quarts (32 c.) popped popcorn (stovetop or air popped, but not microwave popped)
12 oz. chopped dark chocolate (or semi-sweet chocolate chips)
Optional: extra sea salt for sprinkling the finished popcorn
Place popcorn into a large mixing bowl and set aside. Preheat oven to 250°.
Prepare two rimmed baking sheets with parchment paper, silicon baking mats or teflon baking sheet liners.
Combine all remaining ingredients except for the baking soda and chocolate in a heavy saucepan. Bring to a boil and let boil vigorously for 5 minutes, stirring occasionally to prevent scorching. Remove the pan from the heat and whisk in the baking soda. It will foam up, so be careful, but continue stirring.
Pour the caramel over the popped corn and mix well to evenly coat the popcorn. Divide between the two prepared baking sheets.
Bake in preheated oven for 1 hour, stirring every 15 minutes to prevent scorching around the edges. Remove pans from the oven.
In a microwave safe bowl, melt chocolate at 70 percent power for 1 minute. Remove the bowl, stir and continue heating in the microwave at 30-second intervals, stirring after each, until the chocolate is melted and smooth.