Stuffed Pretzel Knots with Nacho Cheese

Preheat oven to 425°F.

In a small skillet over low heat, melt butter and sauté garlic for about 1 min.

Sprinkle dough with fresh thyme leaves and black pepper. Roll each dough into a 1⁄2” thick rope. Flatten with rolling pin.

Brush with vegan butter, sprinkle with Smoked Ham Deli Slices. Roll up tightly width-wise to form a 1⁄2” thick rope again. Fold rope in half over your finger, twist loose ends around each other a few times, then tuck the end into the loop created by your finger.

In a large saucepan, bring water and baking soda to a boil. Place each pretzel in the water for 30 secs with a slotted spoon. Drain well, pat dry, and place on baking sheet.

Brush lightly with pure maple syrup and sprinkle with coarse salt.

Bake until golden brown (~15 mins).

In a blender, process everything until completely smooth.