How can I bake this "filled pretzel"?
(This is a follow-up of this question.)
I'm trying to bake a "frozen, stuffed pretzel". (Why? See previous question.) My first attempt (350°F for 35 minutes), however, was less than satisfactory; the filling seemed okay, but the pretzel shell did not cook through. I suspect that the frozen filling is the culprit?
Given how the previous attempt turned out, what would be a better way to try cooking these? Specifically, in what way(s) could I modify my approach so that the shell cooks evenly and all the way through?
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