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The other day when it came time to start planning dinner, I decided to try something new and a bit non-traditional. I set out on a search on foodnetwork.com, and I ultimately ended up choosing a soft-pretzel recipe from Alton Brown, but with my own twist. I made the actual pretzel dough according to Alton’s recipe. Once I rolled out the dough, I sprinkled cheese and garlic salt on part of the dough, then folded it up, and rolled it out again. I cut strips and rolled them into long, thick ropes. Then, I cooked the pretzels according to Alton’s recipe. The thickness of the ropes resulted in thick and puffy-looking pretzels, but it also kept all the melty, gooey cheese on the inside of the dough.