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CHEESE AND DIJON PRETZELS
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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4 1/2 c Flour -- all purpose
2 ts Sugar -- granulated
1 t -salt
1 tb Fleishmann's instant yeast -
1 1/4 c Cheddar cheese -- shredded
1 2/3 c Milk
1/3 c Dijon mustard
Coarse salt -- optional
Sesame or poppy seeds -- opt
Reserve 1 cup flour. In large bowl, combine remaining
flour (3 1/4 c), sugar, salt, yeast and cheese. heat
milk and mustard until very warm (about 125F) and stir
in dry ingredients. Mix in enough reserved flour to
make soft dough that does not stick to bowl. Knead on
lightly floured surface until smooth and elastic,
about 8 minutes. Cover and let rest on floured surface
10 minutes.
Divide dough into 16 equal pieces. Roll each piece
into 20 inch rope. On lightly greased baking sheets,
shape into pretzels; curve ends of each rope to make
circle, cross ends at top, twist ends once and lay
over bottom of each circle. Cover and let rise in
warm, draft-free place 15 minutes.
Brush tops with water and sprinkle with coarse salt
and sesame or poppy seeds, if desired.
Bake in preheated 375F oven 12 to 15 minutes or until
golden. remove pretzels to cooling racks.
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