1. Place the frozen pretzel sticks on a sheet of baking parchment and let them thaw for about 15-20 minutes. The pretzel sticks should be mostly thawed but may still be firm in the centers.

2. Preheat the oven to 210°C (410°F). Grease a 25cm cast-iron skillet* or a similarly sized springform tin with olive oil and set aside.

3. Cut the thawed pretzel sticks into roughly five equal-sized pieces each and shape the pieces into balls. It’s fine if the dough pieces look more like misshapen rocks than balls. Add the two types of sesame seeds, the poppy seeds, and the bagel seasoning to separate small bowls. Roll the balls separately in the seeds and the seasoning until they are completely coated. You can also leave some of the balls »naked«.

4. Place the oven-baked cheese (including its wooden box) in the center of the cast-iron skillet or springform tin and arrange the coated dough balls around the cheese in a mixed pattern. Place the skillet/springform tin in the center of the oven and bake the pull-apart bread and cheese for about 10 minutes. After this first baking time, cut into the cheese and fold back the rind to expose the melted inside. Return the skillet/springform tin to the oven and bake for another 10–11 minutes. Remove the finished pull-apart bread and cheese from the oven and serve immediately. If you are placing the cast-iron skillet on the table – be careful, it will be very hot!