Cheese Pretzels

by Kathleen Morrison

Servings: 2 dozen

INGREDIENTS

1/2 cup unsalted butter, softened
2-1/2 cup shredded aged cheddar cheese
2 tbsp. Dijon mustard
1-1/4 cup flour
1/2 tsp. salt
1/4 tsp. cayenne pepper
1 egg white
Poppy or sesame seeds

INSTRUCTIONS

In bowl cream butter until fluffy; beat in cheese and mustard. Combine flour, salt and cayenne; add to bowl and stir just until mixture holds together, being careful not to overmix. Form into disk and wrap in plastic wrap. Chill for 30 minutes.

Divide into 1-tbsp. balls; roll each ball into a 10-inch strip. Twist ends over each strip to form pretzel; place on baking sheet. Brush with egg white; sprinkle with poppy seeds. Bake in 375°F oven for 12 to 15 minutes or until pale golden color.

CHEF COMMENTS

Shape these nibblies into pretzels, or make sticks or rounds. You can make them up to three days ahead, then store in a cookie tin. Serve at toom temperature or reheat them in a 300°F oven for 5 minutes.

Tagged: appetizers, pretzelappetizers add tags

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