Cheese-Herb
Pretzels
from
GlendaTheGoodWitch
1 cup flour
2 TB Parmesan cheese
1/2 tsp garlic powder
1/4 tsp basil
1/4 tsp rosemary
1/4 tsp oregano
1/2 cup butter
1 cup sharp cheddar cheese, shredded
2 1/2 TB ice water
These are the traditional directions. The dough is basically like pie crust, so
you can use a food processor for mixing if you prefer.
In a large bowl, stir together flour, Parmesan cheese, garlic powder, basil,
rosemary, and oregano.
Using a pastry blender or fork, cut in butter until mixture resembles fine
crumbs.
Stir in cheddar cheese.
Sprinkle water over flour mixture,
1 TB. at a time, stirring lightly with a fork until dough holds together.
Gather dough into a ball. Divide dough in half, then cut each half into 12 equal
pieces. (If dough is soft, wrap in plastic wrap and refrigerate until firm.)
Place each piece of dough on lightly floured board; roll with your palms to make
an 11-inch rope.
Twist each rope into a pretzel
shape.
Place on ungreased baking sheets.
Bake at 425F degrees until golden brown, about 12 to 15 minutes. Transfer to
racks; let cool completely.
Wrap airtight; store at room temperature for up to 2 days, in freezer up to 1
month. Re-crisp before serving by arranging (still frozen) on baking sheets and
bake in 350 degree oven until hot, about 5 to 7 minutes.
You can experiment with different combinations of spices & cheese as well. I've
used a southwest seasoning mix with a cheddar/jack cheese blend & dill with
swiss cheese.
Makes
about 2 dozen
