I have been making these delicious little cheese pretzels for years. They are 
simple to put together and even freeze well so you can make a big batch and have some on hand to quell a snack craving or to serve as a nibble with cocktails. Recently I bought some Cabot horseradish cheddar and thought I might try it in this recipe. I replaced half of the sharp cheddar normally used in this recipe with the horseradish cheddar . The result was an extra snappy flavor that we loved. These crunchy bites are a perfect companion for a crisp glass of hard apple cider or regular cider for the younger crew.
Cheese Pretzels
1 1/2 cups of flour
1 stick unsalted butter
1 cup finely shredded sharp cheddar cheese
1 cup finely shredded horseradish flavored cheddar cheese
3-4 Tbs cold water
1/4 tsp baking powder
Egg yolk mixed with 1 tsp water for glaze
Sesame seeds for topping (optional)
Heat oven to 350 degrees
Mix the baking powder and flour in a large bowl
Cut in cold butter with a pastry blender until mixture resembles course crumbs
Add the cheese and stir together
Sprinkle in water and mix gently with your hands until a dough forms
Wrap tightly in plastic wrap and chill for at least 2 hours
Roll the chilled dough on a floured board into a rectangle 15″ x 6″
Cut into 1/2″ wide strips 6″ long using a knife or pizza or pie dough cutter
Roll each strip with your fingers until it is round and measures about 8″ in length
Twist into a pretzel shape
Brush with egg yolk mixture and sprinkle with sesame seeds
Bake for 18-20 minutes or until lightly browned
Frozen baked pretzels can be reheated in a 325 degree oven for about 15 minutes. Do not heat in microwave or you will lose the crunch.
