Pepper Cheese Pretzels Recipe

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Pepper Cheese Pretzels Ingredients

3 cup all purpose flour
1 package active dry yeast
1 tsp salt
1 tsp course ground black pepper
1 1/3 cup water
3 tbsp oil
1 tbsp honey
1 egg yolk
1 cup (4oz)shred shp ched cheese
1 egg white, beaten
2 tbsp grated parmesan cheese
1 or
1 tbsp kosher salt

A Recipe for
Pepper Cheese Pretzels

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This is a recipe for Pepper Cheese Pretzels from the recipe cookbook of Recipes-to-go (Cheese)

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Skimming fat from homemade soups and stews is easy. Chill and simply remove the fat layer that rises to the surface.

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Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.

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Pepper Cheese Pretzels

The bagel, an unsweetened doughnut with rigor mortis.
Beatrice & Ira Freeman

Pepper Cheese Pretzels Directions

1.Lightly spoon flour into measuring cup; level off. In large bowl,
combine 2 cups glour, yeast, salt and pepper. In small saucepan, heat
water, oil and honey until very warm (120-130 deg).

2. Add warm liquid to flour mixture; blend at low speed until
moistened. Beat 3 minutes at medium speed. Stir in egg yolk and
enough remaining flour until dough pulls away from sides of bowl.
(Dough will be soft). Cover; let rise in warm place (80-85 deg) for
40 minutes, or until doubled in size.

3. Heat oven to 400 deg. Generously grease cokie sheets. Punch down
dough. On floured surface, knead cheddar cheese into dough. Divide
dough into 12 pieces. Roll each piece into pencil-thin 18" rope; tie
in loose pretzel shape. Place on greased cookie sheet. Brush with egg
white; sprinkle with Parmesan cheese or kosher salt.

4. Bake at 400 deg for 12-18 minutes or until golden brown.
Immediately remove from cookie sheet. Cool completely on wire racks.

Serves: 12

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Pepper Cheese Pretzels Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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