4 1/2 cup flour, all purpose
2 tsp sugar, granulated salt
1 tbsp fleishmann's instant yeast -
1 1/4 cup cheddar cheese, shredded
1 2/3 cup milk
1/3 cup dijon mustard
1 coarse salt, optional
1 sesame or poppy seeds, opt
A Recipe for
Cheese & Dijon Pretzels
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
| Diogenes the Cynic |
He was a very valiant man who first adventured on eating oysters. |
| James I |
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
This Recipe for Cheese & Dijon Pretzels is one of thousands in the Recipes-to-go Cheese Cookbook.
Never eat more than you can lift. |
| Miss Piggy |
If you enjoy this Cheese & Dijon Pretzels Recipe - you should enjoy the recipe collections you can find on the websites below:
When baking, follow directions. When cooking, go by your own taste. |
| Laiko Bahrs |
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
This is a recipe for Cheese & Dijon Pretzels from the recipe cookbook of Recipes-to-go (Cheese)
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
Food Tip |
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
He who eats alone chokes alone. |
| Proverb |
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. |
| Sharon Stone |
The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
| Vince Staten |
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.
Serves: 16
Cheese & Dijon Pretzels Recipe brought to you by Recipes To-Go