Herb & Parmesan Soft Pretzels

We started off our little dinner party with some soft pretzels. They are very very chubby pretzels too. They normally only need to rise for 1-2 hours but I was gone all day so they sat in our warm apartment for 5 hour, hence no holes. I think they look kind of adorable though.
Herb & Parmesan Soft Pretzels:
4 1/2 cups flour
3 1/4 tsp active dry yeast
1/2 cup sugar
1 tbs salt
1/2 cup cold water
 6 eggs
1 cup + 6 tbs butter; room temperature
 3 tbs of mixed dry herbs like thyme, rosemary, oregano
 1/2 - 3/4 cup parmesan cheese, grated
coarse sea salt

 1    in a mixer fit with a dough hook and combine flour, yeast, sugar, salt, water and 5 eggs
2    beat on low for a few minutes, stop and start to make sure all the dry ingredients are incorporated
3    beat for another 3-5 minutes, it should form a very shaggy dry looking dough, then add in the mixture of dried herbs and about 1/2 cup cheese and mix in well
 4    then, mixer on low, add in the butter one slice at a time, make sure each disappears into the
      dough before you add the next
5    once all of the butter in incorporated run on low for about 10 mintues
6    then turn up the speed to about medium and beat for about 15 minutes the dough will look shaggy for awhile but eventually it will start to become sticky, smooth, and shiny
7     then turn up the speed to medium-high for 1 minute, the dough should start to make a
      slapping sound on the bowl
8    put the dough in a oil coated bowl and place plastic wrap directly on surface of dough, let it proof in the fridge for 6 hours or overnight, or at this point you can freeze it for up to a week
9    then pull the dough out and place it in a warm dry place for 1-2 hours to let the dough come
to room temperature, if you have frozen it let it sit in the fridge overnight and then do step 9
10  preheat the oven to 350
11  divide the dough gently into 8-10 even pieces
12   roll each piece with your hands into about an 18" rope
13   hold the dough by the ends over the baking sheet and make a full twist near the ends, then fold them down over the bottom, forming a pretzel
14  repeat this with the remaining dough balls
15  beat the remaining egg in a small dish and gently brush the tops of the pretzels, then sprinkle them with cheese and some coarse salt
16  bake for 15-20, they should be golden brown
17  let cool for a few minutes serve, best within 4 hours or store in airtight container

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