Cheese Pretzels Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Unsalted butter, softened
2 1/2 cup: Shredded aged cheddar cheese,
2 tbsp: Dijon mustard,
1 1/4 cup: Flour,
1/2 tsp: Salt,
1/4 tsp: Cayenne pepper,
1: Egg white,
Directions:
** %%%%% CHEESE PRETZELS %%%%% ** Shape these nibblies into pretzels,
or make sticks or rounds. You can make them up to three days ahead,
then store in a cookie tin. Serve at toom temperature or reheat them
in a 300 oven for 5 min. POPPY OR SESAME SEEDS In bowl, cream butter
until fluffy; beat in cheese and mustard. Combie flour, salt and
cayenne; add to bowl and stir just until mixture holds together,
being careful not to overmix. Form into disc and wrap in plastic
wrap. Chill for 30 minutes Divide into 1 tbsp balls; roll each ball
into 10 inch strip. Twist ends over each strip to form pretzel; place
on baking sheet. Brush with egg white; prinkle with poppy seeds. Bake
in 375 oven for 12 to 15 minutes or until pale golden color. Makes
about 2 dozen.
Source from luhu.jp
or make sticks or rounds. You can make them up to three days ahead,
then store in a cookie tin. Serve at toom temperature or reheat them
in a 300 oven for 5 min. POPPY OR SESAME SEEDS In bowl, cream butter
until fluffy; beat in cheese and mustard. Combie flour, salt and
cayenne; add to bowl and stir just until mixture holds together,
being careful not to overmix. Form into disc and wrap in plastic
wrap. Chill for 30 minutes Divide into 1 tbsp balls; roll each ball
into 10 inch strip. Twist ends over each strip to form pretzel; place
on baking sheet. Brush with egg white; prinkle with poppy seeds. Bake
in 375 oven for 12 to 15 minutes or until pale golden color. Makes
about 2 dozen.
Source from luhu.jp