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
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
We should look for someone to eat and drink with before looking for something to eat and drink... |
| Epicurus |
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
This Recipe for Cheese & Dijon Pretzels is one of thousands in the Recipes-to-go Cheese Cookbook.
Welcome to the Church of the Holy Cabbage. Lettuce pray. |
| Author Unknown |
If you enjoy this Cheese & Dijon Pretzels Recipe - you should enjoy the recipe collections you can find on the websites below:
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
| Leslie Newman |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
This is a recipe for Cheese & Dijon Pretzels from the recipe cookbook of Recipes-to-go (Cheese)
Food Tip |
Time flies like an arrow. Fruit flies like a banana. |
| Groucho Marx (1895-1977) |
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
| Author Unknown |
Welcome to the Church of the Holy Cabbage. Lettuce pray. |
| Author Unknown |
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