Oktoberfest Puff Pastry Pretzels

Step 1

Heat the oven to 375°F.  Line a baking sheet with parchment paper.  Mix the poppy seeds, sesame seeds, garlic powder, onion powder and black pepper in a small bowl.  In another small bowl, beat the egg and mustard with a fork.

Step 2

Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface.  Cut the pastry sheet into 3 strips along the fold marks, then cut each strip in half lengthwise, making 6 strips in all.

Step 3

Roll each pastry strip into a 16x3-inch rectangle.  Brush half of each pastry strip (lengthwise) with the egg mixture (reserve any remaining) then top with about 1/3 cup cheese and about 1/4 cup sausage.  Starting on the side with the filling, roll up the pastry to form a long rope, pinching the ends to seal.  Shape the rope into a pretzel shape (not too tight- it will need space to puff- and brush a bit of egg mixture under the ends to help them stick together) and place it onto the baking sheet.

Step 4

Brush the pretzels with the egg mixture and sprinkle with the poppy seed mixture.

Step 5

Bake for 25 minutes or until deep brown.  Let the pretzels cool on the baking sheet on a wire rack for 10 minutes.