Cheese Pretzels

These are cheese straws shaped into pretzels, and they’re dangerously snackable. Aged cheddar gets creamed with butter and Dijon mustard into a rich, peppery dough with a cayenne kick. Roll into strips, twist into pretzel shapes, brush with egg white, and scatter poppy seeds on top.

The dough is more cheese than flour, which is what gives these their intense, sharp flavor and delicate snap. Don’t overmix after adding the flour. You want it to just hold together. Working it too much develops gluten and makes the pretzels tough instead of tender and crumbly.

Chill the dough for 30 minutes before shaping. Cold dough is firmer and easier to roll into those long strips without sticking or breaking apart.

Kitchen Tips

• Use the sharpest aged cheddar you can find. Mild cheddar won’t give you enough flavor to carry a dough this rich
• Roll each tablespoon of dough into a 10-inch strip on a lightly floured surface. If it keeps springing back, let it rest a minute and try again
• Bake until pale golden, not dark. These continue to firm up as they cool, so pulling them early gives you the right crunch without any bitterness
• Store in a cookie tin at room temperature for up to three days. Reheat briefly at 300°F (150°C) if you want them warm

Variations

• Sesame seed topping: Swap poppy seeds for sesame seeds for a nuttier finish
• Stick or round shapes: Skip the pretzel twist and cut simple sticks or stamp out rounds with a small cutter for faster prep
• Gruyere version: Replace cheddar with Gruyere and skip the mustard for a more subtle, nutty cheese flavor