Great Hot Recipes
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CHEESE HERB PRETZELS
1/2 c. butter
1 c. flour
2 tbsp. Parmesan cheese
1 c. sharp Cheddar, shredded
1/2 tsp. garlic powder
1 1/2 tsp. onion powder
1/2 tsp. basil
1/4 tsp. oregano
1/4 c. rosemary
3 tbsp. cold water
Combine butter and flour until bread crumb consistency. Add Parmesan, cheese, garlic, onion, and herbs. Pour cold water over mixture. Divide dough into 24 equal balls and refrigerate for 1/2 hour. Make 11 inch ropes and form into pretzel. Cook on ungreased cookie sheets at 425 degrees for 12 to 15 minutes.
CHEESE PRETZELS
1 pkg. active dry yeast
1 1/2 c. warm, not hot, water
1 tsp. salt
1 tbsp. sugar
4 to 5 c. flour
4 c. sharp Cheddar cheese (10 oz.),
grated
1 egg, beaten
Kosher salt, coarse
In a large bowl, dissolve yeast in warm water. Add salt and sugar. Blend in 4 cups flour. Mix in cheese, distributing it evenly. On a floured board, knead dough until smooth, adding a little flour as necessary to prevent sticking. (It will take 5 to 10 minutes to make dough satiny smooth.) Pull off pieces of dough about the size of a walnut and roll each piece into a rope approximately 14 inches long. Twist ropes into the traditional pretzel shape. Place pretzels on cookie sheet, brush with beaten egg and sprinkle generously with coarse salt. Bake immediately at 425 degrees for 15 to 18 minutes. Pretzels may be stored for a day or two and heated briefly in the oven until crisp.