Search
by Ingredient

Cheese & Dijon Pretzels

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by the-voyager

YIELD

16 servings

PREP

45 min

COOK

15 min

READY

60 min

Ingredients

4 ½ 1.1
2 1E+1
TEASPOONS ML SUGAR
granulated
1 5
TEASPOON ML SALT
1 15
TABLESPOON ML YEAST, ACTIVE DRY
1 ¼ 296
CUPS ML CHEDDAR CHEESE
shredded
1 ⅔ 394
CUPS ML MILK
79
CUP ML DIJON MUSTARD
1 1
X X SALT
coarse, optional *
1 1
X X SESAME SEEDS
or poppy seeds, optional *

Directions

Reserve 1 cup flour.

In large bowl, combine remaining flour (3¼ c), sugar, salt, yeast and cheese.

Heat milk and mustard until very warm (about 125F) and stir in dry ingredients.

Mix in enough reserved flour to make soft dough that does not stick to bowl.

Knead on lightly floured surface until smooth and elastic, about 8 minutes.

Cover and let rest on floured surface 10 minutes.

Divide dough into 16 equal pieces.

Roll each piece into 20 inch rope.

On lightly greased baking sheets, shape into pretzels; curve ends of each rope to make circle, cross ends at top, twist ends once and lay over bottom of each circle.

Cover and let rise in warm, draft-free place 15 minutes.

Brush tops with water and sprinkle with coarse salt and sesame or poppy seeds, if desired.

Bake in preheated 375℉ (190℃) oven 12 to 15 minutes or until golden.

Remove pretzels to cooling racks.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 76g (2.7 oz)
Amount per Serving
Calories 183 20% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 273mg 11%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 5%
Sugars g
Protein 14g
Vitamin A 3% Vitamin C 0%
Calcium 10% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 

Email this recipe