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Ingredients
- 1/2 c. Unsalted butter, softened
- 2 1/2 c. Shredded aged cheddar cheese
- 2 Tbsp. Dijon mustard
- 1 1/4 c. Flour
- 1/2 tsp Salt
- 1/4 tsp Cayenne pepper
- 1 x Egg white
Directions
- ** %%%%% CHEESE PRETZELS %%%%%**
- Shape these nibblies into pretzels, or possibly make sticks or possibly rounds. You can make them up to three days ahead, then store in a cookie tin.
- Serve at toom temperature or possibly reheat them in a 300 oven for 5 minutes.
- poppy or possibly sesame seeds
- In bowl, cream butter till fluffy; beat in cheese and mustard. Combie flour, salt and cayenne; add in to bowl and stir just till mix holds together, being careful not to overmix. Form into disc and wrap in plastic wrap. Refrigeratefor 30 min Divide into 1 tbsp balls; roll each ball into 10 inch strip. Twist ends over each strip to create pretzel; place on baking sheet. Brush with egg white; prinkle with poppy seeds. Bake in 375 oven for 12 to 15 min or possibly till pale golden brown color.
- Makes about 2 dozen.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 292g | |
| Recipe makes 2 servings | |
| Calories 1271 | |
| Calories from Fat 828 | 65% |
| Total Fat 94.25g | 118% |
| Saturated Fat 59.11g | 236% |
| Trans Fat 0.0g | |
| Cholesterol 270mg | 90% |
| Sodium 1637mg | 68% |
| Potassium 261mg | 7% |
| Total Carbs 62.39g | 17% |
| Dietary Fiber 2.7g | 9% |
| Sugars 1.13g | 1% |
| Protein 44.41g | 71% |
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