Pepper cheese pretzels
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | All purpose flour |
| 1 | pack | Active dry yeast |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Course ground black pepper |
| 1⅓ | cup | Water |
| 3 | tablespoons | Oil |
| 1 | tablespoon | Honey |
| 1 | Egg yolk | |
| 1 | cup | (4oz)shred shp ched cheese |
| 1 | Egg white, beaten | |
| 2 | tablespoons | Grated parmesan cheese |
| OR | ||
| 1 | tablespoon | Kosher salt |
Directions
1.Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups glour, yeast, salt and pepper. In small saucepan, heat water, oil and honey until very warm (120-130 deg).
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 remaining flour until dough pulls away from sides of bowl.
(Dough will be soft). Cover; let rise in warm place (80-85 deg) for 40 minutes, or until doubled in size.
3. Heat oven to 400 deg. Generously grease cokie sheets. Punch down dough. On floured surface, knead cheddar cheese into dough. Divide dough into 12 pieces. Roll each piece into pencil-thin 18" rope; tie in loose pretzel shape. Place on greased cookie sheet. Brush with egg white; sprinkle with Parmesan cheese or kosher salt.
4. Bake at 400 deg for 12-18 minutes or until golden brown.
Immediately remove from cookie sheet. Cool completely on wire racks.