Jalapeno Pretzels

4 cups all-purpose flour

1 tablespoon sugar

1 package (1/4 ounce) quick rising yeast

1 1/2 teaspoons salt

1/2 teaspoon chili powder

1/4 teaspoon paprika

1/4 teaspoon ground cumin
1/4 teaspoon cayenne
1 1/2 cups warm water (120 degrees)
1 jalapeno, seeded and chopped
1 egg, beaten
Coarse salt
1 can Nacho Cheese
1/4 cup pickled jalapenos, diced

In a large bowl, coming 2 cups flour, sugar, yeast, salt, chili powder, paprika, cumin and cayenne.  Add water.  Mix with wooden spoon until moistened.  Stir in enough remaining flour to form a soft dough. 

Turn onto a flour surface, add chopped jalapenos and knead until smooth and elastic, about 6 minutes.  Cover and let rest for 10 minutes.  Divide dough into 16 equal portions; roll each into a 15-in rope.  Cover and let rest 10 minutes longer. 

Twist into pretzel shapes.  Place on greased baking sheets; brush with egg.  Bake at 350 degrees for 15 minutes.  Brush again with egg; sprinkle with course salt.  Bake 12 minutes or until golden brown.  Remove to wire racks. 

Meanwhile, heat nacho cheese and diced pickled jalapenos until warm. 

Serve pretzels warm with nacho dip.