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    Cheesy Pretzels Cheesy Pretzels

    Squirt 'em with mustard or extra cheese, or eat these easy-to-make treats plain!

    Prep: 20 min - Bake: 25 min

    1 1/2 cups Gold Medal® all-purpose flour
    2/3 cup milk
    1/2 cup shredded Cheddar cheese (2 ounces)
    2 tablespoons butter or margarine, softened
    2 teaspoons baking powder
    1 teaspoon sugar
    1 teaspoon salt
    1 egg
    Coarse salt

    1. Heat oven to 400°F. Grease cookie sheet. Mix all ingredients except egg and coarse salt in medium bowl with fork until soft dough forms. Smooth dough gently into ball on floured board. Knead 10 times. Divide dough in half.

    2. Roll half of dough into 12x8-inch rectangle. Cut rectangle lengthwise into eight 1-inch strips. Fold each strip lengthwise in half into 12x1/2-inch strip; pinch edges to seal. Twist each strip into pretzel shape. Place seam down on cookie sheet.

    3. Beat egg in small bowl with fork until blended. Brush pretzels with egg. Sprinkle lightly with coarse salt.

    4. Bake 15 to 20 minutes or until golden brown. Remove from cookie sheet to wire rack. Repeat with remaining half of dough.

    Makes 16 pretzels

    Make Peanutty Pretzels: Omit cheese. Use 2 tablespoons crunchy peanut butter instead of the butter, and use 2 tablespoons chopped salted peanuts instead of the coarse salt.

    Nutritional Info Per 1 Pretzel:
    Calories 80 (Calories from Fat 25); Fat 3g (Saturated 2g); Cholesterol 20mg; Sodium 1280mg; Potassium 35mg; Carbohydrate 10g (Dietary Fiber 0g); Protein 3g

    Diet Exchanges: 1 Starch

    This recipe displayed with permission from General Mills, Inc.

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