Cheddar Pretzels
Soft, chewy and full of great Canadian Cheddar flavour – these are great hot or cold and make a perfect gift.
- Prep: 30 min
- Cooking: 10 min - 15 min
Ingredients
- 1 1/3 cups (330 mL) Milk
- 3 cups (750 mL) unbleached all-purpose flour
- 1 tbsp (15 mL) sugar
- 2 tsp (10 mL) quick-rising instant yeast
- 1 tsp (5 mL) salt
- 1 3/4 cups (430 mL) Canadian Medium Cheddar shredded
- 1 egg beaten
- 1 tbsp (15 mL) coarse salt
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Preparation
Heat milk in microwave for 1-1/2 minutes.
In a large bowl or stand mixer (using a dough hook), mix 1 cup (250 mL) flour, sugar, yeast and salt. Add warm milk and mix at low speed while gradually adding the rest of the flour and 1-1/2 cups of Cheddar. Mix until the dough forms into a ball that does not stick to your fingers.
Divide dough into 8 equal parts. Roll each into a rope of about 22-inch (55 cm) long and 1/2-inch(1 cm) in diameter. Shape into a “U” and twist the ends of the rope together twice. Bring the two ends back to the U base and fold down to make them stick in a nice pretzel shape. Transfer to a baking sheet lined with parchment paper. Place in a cold oven (away from drafts) and let rise 30–45 minutes. Pretzels must almost double in size.
Remove pretzels from oven. Preheat the oven to 400 °F (200 °C). Brush pretzels with beaten egg and sprinkle with remaining Cheddar and coarse salt.
Bake in centre of the oven for 10–15 minutes or until golden brown. Serve hot or cold.
Tips
For an alternative version, add shredded Cheddar to 1 lb (450 g) store-bought pizza dough. Shape into pretzels as explained in the recipe and let rise. Rising time will be a little longer since the dough will not be warm – wait about 45–60 minutes or until dough doubles in size.
Canadian Cheese alternatives: Swiss cheese, Provolone, Gouda.
Nutritional information
Per serving| Energy: | 309 Calories |
| Protein: | 14 g |
| Carbohydrate: | 40 g |
| Fat: | 10 g |
| Fibre: | 1.6 g |
| Sodium: | 1345 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 22 % / 238 mg |
| Folate: | 54 % |
| Selenium: | 45 % |
| Thiamin: | 39 % |
| Riboflavin: | 29 % |
