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My review
Herb Cheese Pretzels
1
SteelersFan
"These cheesy pretzels are a big hit at a party!"
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Ingredients
45 m servings 148Original recipe yields 12 servings (12 pretzels)
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- US
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Directions
{{model.addEditText}} Print- 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.
Footnotes
- Cook's Note:
- The pretzels can be frozen after baking. Reheat frozen pretzels in a 350 degrees F (175 degrees C) oven for for 5 to 7 minutes.
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Reviews
Read all reviews 78 Ratings
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Most helpful positive review
5/15/2009
Yum! made them up as pretzel sticks for dipping but most got eaten by themselves because they are so tasty! I did mix together a teaspoon of season salt with a teaspoon of parm cheese and a teas...
Most helpful critical review
12/1/2010
This had a decent flavor, but was way too dry and crumbly.
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Newest
5/15/2009
Yum! made them up as pretzel sticks for dipping but most got eaten by themselves because they are so tasty! I did mix together a teaspoon of season salt with a teaspoon of parm cheese and a teas...
1/7/2010
As they were baking they filled my house with such a great smell. I wished they tasted like they smelled. These were very dry.
10/7/2010
Dry, dry, and more dry. They weren't a pretzel at all. They seemed like a ball of flour and cheese. Very dissapointing
6/4/2016
I used medium cheddar instead of sharp cheddar. I also added dried and crushed mint leaves instead of oregano. Mine were the opposite of dry though, the butter inside was still boiling, I had to...
8/26/2012
when i tried these last nite when they were warm, i didnt care for the texture,, seemed floury. i put them in the fridge overnight and they are much better this morning. I liked them cold and wi...