Cheese Pretzels
Yield
2 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
unsalted, softened |
|
| 2 ½ | cups |
cheddar cheese
aged, shredded |
|
| 2 | tablespoons |
dijon mustard
|
|
| 1 ¼ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 1 | each |
egg whites
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
unsalted, softened |
|
| 591 | ml |
cheddar cheese
aged, shredded |
|
| 3E+1 | ml |
dijon mustard
|
|
| 296 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 1 | each |
egg whites
|
*
|
Directions
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 tablespoon 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.
