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Cheesy Pretzels

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Squirt 'em with mustard or extra cheese, or eat these easy-to-make treats plain!

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(40 Ratings)

40 Ratings

5 spoons 40%

4 spoons 28%

3 spoons

2 spoons 12%

1 spoons 12%

Member Reviews (10)

4a308f6a-787c-4c2d-a812-40bd156c2aa6

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PREP TIME
20 Min
TOTAL TIME
45 Min
SERVINGS
16

1 1/2: cups Gold Medal® all-purpose flour

2/3: cup milk

1/2: cup shredded Cheddar cheese (2 ounces)

2: tablespoons butter or margarine, softened

2: teaspoons baking powder

1: teaspoon sugar

1: teaspoon salt

1: egg

: Coarse salt

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1 Heat oven to 400°F. Grease cookie sheet. Mix all ingredients except egg and coarse salt in medium bowl with fork until soft dough forms. Smooth dough gently into ball on floured board. Knead 10 times. Divide dough in half.
2 Roll half of dough into 12x8-inch rectangle. Cut rectangle lengthwise into eight 1-inch strips. Fold each strip lengthwise in half into 12x1/2-inch strip; pinch edges to seal. Twist each strip into pretzel shape. Place seam down on cookie sheet.
3 Beat egg in small bowl with fork until blended. Brush pretzels with egg. Sprinkle lightly with coarse salt.
4 Bake 15 to 20 minutes or until golden brown. Remove from cookie sheet to wire rack. Repeat with remaining half of dough.

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Expert Tips

Make your child’s day by shaping this pretzel dough into the letters of his or her name.

Make Peanutty Pretzels: Omit cheese. Use 2 tablespoons crunchy peanut butter instead of the butter, and use 2 tablespoons chopped salted peanuts instead of the coarse salt.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Serving)

Calories 80

(Calories from Fat 25 ),

Total Fat 3 g

(Saturated Fat 2 g,

Cholesterol 20 mg;
Sodium 1280 mg;
Total Carbohydrate 10 g

(Dietary Fiber 0g,

Protein 3 g;

Percent Daily Value*:

Vitamin A 2.00%;
Vitamin C 0.00%;
Calcium 6.00%;
Iron 4.00%;

Exchanges:

1 Starch;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 10 Reviews View All

Posted 9/4/2011 5:52:29 PM REPORT ABUSE Melissakay1222 said:

Rating:

I LOVE these pretzels! Give them a chance before you are scared off by some of the other reviews. I have to agree that I do think they are more like a cheddar bisquit (almost exactly like Red Lobster's) than a pretzel but the texture and flavor is outstanding. I added shredded cheddar, mozzarella, and also parmesan cheeses and I also took another reviewer's advice and added garlic powder and salt to the batter. We dipped them in a warm cheese conqueso dip and they were a HUGE hit! They are quick, fun and extremely tasty . . . especially with a cold beer on a warm summer eve! :)

This reply was: Helpful Inspiring

Posted 7/24/2008 4:51:00 PM REPORT ABUSE JamminredheadEd said:

Rating:

I've not made this recipe but as someone that has actually made pretzel bread before I know better than to call this a pretzel. You'll get closer to a pretzel by using a bagel recipe instead of this. If you're not sure, look up Alton Brown's recipe / how-to for pretzels. You'll get a far better product and one that's tastier. If you know how to bake/cook with beer -you're even better off. A good hefewiezen makes it superb.

This reply was: Helpful Inspiring