Food recipes
Herb Cheese Pretzels
Herb Cheese Pretzels Ingredients: wheat flour, white, all-purpose, unenriched cheese, parmesan, hard spices, garlic powder spices, basil, dried spices, rosemary, dried spices, oregano, dried butter, without salt chees...
Herb Cheese Pretzels
Ingredients:
wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
spices, garlic powder
spices, basil, dried
spices, rosemary, dried
spices, oregano, dried
butter, without salt
cheese, cheddar
water, bottled, generic
Directions:
Mix the flour, parmesan cheese, garlic powder, basil, rosemary, and oregano in a large bowl.
Cut butter into small cubes, and add to flour mixture.
Use a pastry blender or 2 knives to cut the butter into the flour; continue until mixture resembles fine crumbs.
Stir in cheese.
Sprinkle water, 1 tablespoon at a time, over the flour mixture; mix lightly until dough is evenly moist and clings together.
You may not use all of the water.
Shape dough into a disc, and divide into 12 equal pieces.
Wrap in plastic wrap, and refrigerate until firm.
Preheat an oven to 425 degrees F (220 degrees C).
On a floured surface, roll one piece of dough at a time into an 11 inch long roll.
To shape into pretzels: Curve ends of each rope to make a circle; cross ends at top.
Twist ends once, and lay over bottom of circle.
Place on greased baking sheets.
Place pretzels, 2 inches apart, on an ungreased baking sheet.
Bake in preheated oven for 12 to 15 minutes, or until golden brown.
Cool on wire racks.
Ingredients:
wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
spices, garlic powder
spices, basil, dried
spices, rosemary, dried
spices, oregano, dried
butter, without salt
cheese, cheddar
water, bottled, generic
Directions:
Mix the flour, parmesan cheese, garlic powder, basil, rosemary, and oregano in a large bowl.
Cut butter into small cubes, and add to flour mixture.
Use a pastry blender or 2 knives to cut the butter into the flour; continue until mixture resembles fine crumbs.
Stir in cheese.
Sprinkle water, 1 tablespoon at a time, over the flour mixture; mix lightly until dough is evenly moist and clings together.
You may not use all of the water.
Shape dough into a disc, and divide into 12 equal pieces.
Wrap in plastic wrap, and refrigerate until firm.
Preheat an oven to 425 degrees F (220 degrees C).
On a floured surface, roll one piece of dough at a time into an 11 inch long roll.
To shape into pretzels: Curve ends of each rope to make a circle; cross ends at top.
Twist ends once, and lay over bottom of circle.
Place on greased baking sheets.
Place pretzels, 2 inches apart, on an ungreased baking sheet.
Bake in preheated oven for 12 to 15 minutes, or until golden brown.
Cool on wire racks.