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. 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 courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe displayed with permission from General Mills, Inc.