Pepper Cheese Pretzels

Looking for a savory yeast bread? Then check out this delicious cheesy pretzel recipe.

  • prep time 50 min
  • total time 1 hr 50 min
  • ingredients 11
  • servings 12

Ingredients

3
to 3 1/2 cups all purpose or unbleached flour
1
pkg. active dry yeast
1
teaspoon salt
1
teaspoon cracked or coarse ground black pepper
1 1/3
cups water
3
tablespoons oil
1
tablespoon honey
1
egg yolk
4
oz. (1 cup) shredded sharp Cheddar cheese
1
egg white, beaten
2
tablespoons grated Parmesan cheese or 1 tablespoon kosher salt
  • 1 Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour, yeast, salt and pepper. In small saucepan, heat water, oil and honey until very warm (120 to 130°F.).
  • 2 Add warm liquid to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed. Stir in egg yolk and enough of the remaining flour until dough pulls away from sides of bowl. (Dough will be soft.) Cover; let rise in warm place (80 to 85°F.) for 40 minutes or until doubled in size.
  • 3 Heat oven to 400°F. Generously grease cookie sheets. Punch down dough. On floured surface, knead Cheddar cheese into dough. Divide dough into 12 pieces. Roll each piece into pencil-thin 18-inch rope; tie in loose pretzel shape. (See diagram.) Place on greased cookie sheets. Brush with egg white; sprinkle with Parmesan cheese.
  • 4 Bake at 400°F. for 12 to 18 minutes or until golden brown. Immediately remove from cookie sheets. Cool completely on wire racks.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Pretzel
    Calories
    220
    (
    Calories from Fat
    70),
    % Daily Value
    Total Fat
    8g
    8%
    (Saturated Fat
    3g,
    3%
    ),
    Cholesterol
    30mg
    30%;
    Sodium
    260mg
    260%;
    Total Carbohydrate
    30g
    30%
    (Dietary Fiber
    1g
    1%
      Sugars
    2g
    2%
    ),
    Protein
    7g
    7%
    ;
    % Daily Value*:
    Vitamin A
    2%;
    Vitamin C
    0%;
    Calcium
    8%;
    Iron
    10%;
    Exchanges:
    2 Starch; 2 Other Carbohydrate; 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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