8 Ratings
  • 2 Rating Star 3
  • 4 Rating Star 2
  • 5 Rating Star 2
  • 1 Rating Star 1

These cheesy pretzels are a big hit at a party!

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Ingredients

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.

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  • 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.

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.

Nutrition Facts

148.02 calories; 3.86 g protein; 8.24 g carbohydrates; 11.15 g fat; 30.99 mg cholesterol; 126.28 mg sodium.Full Nutrition


Reviews (7)

Read All Reviews

Most helpful positive review

05/15/2009
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 teaspoon of garlic salt with parsley and sprinkle over them lightly as they came out of the oven on the second batch but both were gobbled down quick as could be!
(9)

Most helpful critical review

10/07/2010
Dry dry and more dry. They weren't a pretzel at all. They seemed like a ball of flour and cheese. Very dissapointing
(3)
8 Ratings
  • 2 Rating Star 3
  • 4 Rating Star 2
  • 5 Rating Star 2
  • 1 Rating Star 1
05/15/2009
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 teaspoon of garlic salt with parsley and sprinkle over them lightly as they came out of the oven on the second batch but both were gobbled down quick as could be!
(9)
12/01/2010
This had a decent flavor but was way too dry and crumbly.
(6)
01/07/2010
As they were baking they filled my house with such a great smell. I wished they tasted like they smelled. These were very dry.
(5)
10/07/2010
Dry dry and more dry. They weren't a pretzel at all. They seemed like a ball of flour and cheese. Very dissapointing
(3)
03/26/2009
Good flavor but very dry.
(2)
06/04/2016
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 leave it in the oven for 4 more minutes. They are soft and delicious also makes the house smell great. A little too buttery including the cheese...
(1)
08/26/2012
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 will try them at room temp next. Don't expect them to taste like regular pretzels because they don't. They are closer to a cookie in texture. The do smell wonderful baking and the herb flavor is very nice