Sift all your dry ingredients together and whisk to combine.
Add in all your wet ingredients and mix well.
Grease your bowl and allow your dough to rest for 10 minutes.
Add roughly 1/4 cup flour to knead your dough then roll it out into a thin square.
Use a dough cutter or butter knife and cut slits on one side of the dough, leaving enough space in between each slit. Repeat the process on the opposite side.
Add your grated cheese to the center of the dough, allowing roughly 1/2 in space from the sides.
Fold over the top and bottom of your dough. Take the flaps from both sides and overlap them over the center of your dough.
Cover and let rest for 30 minutes or until doubled in size.
You can add your egg wash right before baking or half way through baking. I did mine half way through baking.
Bake at 325°F for 16-18 minutes.
Let cool for at least 10 minutes, then add your glaze while it is still warm.
Enjoy them while they are warm.