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Cheesy Soft Pretzels

 Cheesy Soft Pretzels
"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.
18 ServingsPrep: 20 min. Bake: 15 min.


  • 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


  • In a large bowl, combine the flour, cheese, baking powder, sugar and
  • salt. Cut in butter until crumbly. Stir in milk just until
  • moistened.
  • 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.
  • 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.
Nutritional Facts: 1 serving (1 each) equals 71 calories, 3 g fat (2 g saturated fat), 20 mg cholesterol, 183 mg sodium,

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Cheesy Soft Pretzels (continued)

Nutritional Facts: 9 g carbohydrate, trace fiber, 2 g protein.