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1 package (1/4 ounce) dry yeast1 1/2 cups warm water (105° to 115° F)1 tablespoon sugar1 teaspoon salt2 cups white flour2 cups whole wheat flour (white flour may be substituted)1 cup shredded Wisconsin sharp cheddar cheese, Wisconsin provolone cheese or Wisconsin asiago cheese1 egg, beatenCoarse kosher salt
Mix yeast and water. Add sugar and salt. Combine flours in a separate bowl; gradually add 2 cups of the flour mixture to the yeast mixture. Beat well with electric mixer. With spoon, stir in cheese and remaining flour. Knead a few minutes to form a soft dough. Divide dough into 8 equal portions. Roll each portion into strands about 18 inches long and 1/2 inch in diameter. To form pretzel shape, form a U with dough strand, twist ends twice then bring end to middle of U and pinch together. If desired, shape strands into letter, number or animal shapes. Place pretzels on greased cookie sheet. Brush with beaten egg and sprinkle with coarse salt. Bake at 425°F for 10 to 12 minutes or until lightly browned.
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