I made these to bring to my Brother-in-laws for Thanks Giving while visiting North Carolina as usual. I adapted my formula for Potato SD Pretzel rolls and adjusted the water to compensate for the removal of the potatoes.
I used KAF bread flour mixed with KAF medium rye flour. I also added some maple syrup.
I stuffed each roll with a couple of pieces of extra sharp white cheddar we bought during our last trip to Vermont and sprinkled some on top along with pretzel salt.
The final result was as good as it looks. The taste of the cheese along with the distinct pretzel flavor was a perfect accompaniment to all the usual Thanksgiving treats.