Mini Cheese Pretzels

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.


5 responses to “Mini Cheese Pretzels

  1. This is my very favorite recipe of the week…and in strong contention for the monthly top 10! I hope you don’t mind that I shared it with our cheddar fans on our Facebook page.

  2. Yum! These look epic. I love homemade pretzels – they number among my many food related weaknesses along with chocolate and good microbrews.

  3. Robin, you know my apprehension towards baking but this looks like something I can definitely handle in my kitchen! Thanks for sharing!

  4. Oh this is wonderful. They would be fabulous with a lovely Vermont ale to pair with the lovely VT cheese 🙂

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