Cheesy Soft Pretzels Recipe
Cheesy Soft Pretzels Recipe photo by Taste of Home

Cheesy Soft Pretzels Recipe

Publisher Photo
"Fresh and warm from the oven, these chewy twists are a yummy snack even kids can make," jots field editor Ruth Ann Stelfox of Raymond, Alberta.
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:18 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 18 servings

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/2 cup shredded cheddar cheese
  • 2 teaspoons baking powder
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 2 cups cold butter, cubed
  • 2/3 cup milk
  • 1 egg, lightly beaten
  • Coarse salt

Nutritional Facts

1 serving (1 each) equals 71 calories, 3 g fat (2 g saturated fat), 20 mg cholesterol, 183 mg sodium, 9 g carbohydrate, trace fiber, 2 g protein.

Directions

  1. In a large bowl, combine the flour, cheese, baking powder, sugar and salt. Cut in butter until crumbly. Stir in milk just until moistened.
  2. Knead on a floured surface for 1 minute; divide in half. Roll each portion into a 12-in. x 8-in. rectangle; cut each into 8-in.-long strips. Fold strips in half, pinching the edges, and twist into pretzel shapes.
  3. Place on greased baking sheets. Brush with egg and sprinkle with coarse salt. Bake at 400° for 12-15 minutes or until golden brown. Serve warm. Yield: 1-1/2 dozen.
Originally published as Cheesy Soft Pretzels in Taste of Home April/May 1999, p64

Nutritional Facts

1 serving (1 each) equals 71 calories, 3 g fat (2 g saturated fat), 20 mg cholesterol, 183 mg sodium, 9 g carbohydrate, trace fiber, 2 g protein.

Reviews for Cheesy Soft Pretzels

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (2)
2 Star
 (0)
1 Star
 (4)
MY REVIEW
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MY REVIEW
Reviewed Mar. 3, 2014

"original printed recipe calls for 2T Butter"

MY REVIEW
Reviewed Feb. 22, 2014

"I will try this with 2 Tablespoons of butter. Please correct the recipe to reflect the appropriate amount of butter."

MY REVIEW
Reviewed Jun. 16, 2013

"I don't know what this is, but it is not a pretzel!! Something very wrong with this recipe."

MY REVIEW
Reviewed Sep. 19, 2011

"I have the original recipe from the magazine, and there is definitely a typo in the posted recipe. It is only 2 Tbsp butter, not 2 cups. Made using the correct measurements, these pretzels are absolutely delicious. My kids and all guests I have served them to inhale them. :)"

MY REVIEW
Reviewed Feb. 20, 2011

"This was simply awful! Somebody somewhere screwed up something. Previous rater said they would use half the butter - yeah! These things ended up sitting in 1/4" of bubbling butter and taste like a buttery salty mess. If you can't trust a recipe, why bother. Avoid this one like the plague."

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