* Exported from MasterCook *
 
                              Cheesy Pretzels
 
 Recipe By     :
 Serving Size  : 16    Preparation Time :0:00
 Categories    : Appetizers                      Baking with Kids
                 Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Shortening
   1 1/2           cups  all-purpose flour
      1/2           cup  shredded Cheddar cheese (2 ounces)
      2/3           cup  milk
   2        tablespoons  margarine or butter (from a stick)
   2          teaspoons  baking powder
   1           teaspoon  sugar
      1/2      teaspoon  salt
   1              large  egg
                         Coarse salt
 
 Heat oven to 400º.
 Generously grease cookie sheet with:
     Shortening
 Mix in medium bowl with fork to make a dough:
     1 1/2 cups all-purpose flour
     1/2 cup shredded Cheddar cheese (2 ounces)
     2/3 cup milk
     2 tablespoons (from a stick) margarine or butter
     2 teaspoons baking powder
     1 teaspoon sugar
     1/2 teaspoon salt
 Sprinkle a clean surface (such as a kitchen counter or bread board) with flour.
  Put dough on surface. Roll ball of dough around 3 or 4 times. Knead dough quic
 kly and lightly by folding, pressing and turning. Repeat 10 times.
 Divide dough in half. Roll or pat half of the dough into 12 × 8-inch rectangle. 
 Adult help: Cut dough lengthwise into eight 1-inch-wide strips. Fold each strip
  lengthwise in half to make it more narrow. Pinch the edges to seal.
 Twist each strip into a pretzel shape. Put pretzels, seam sides down, on cookie
  sheet.
 Beat in small bowl with fork:
     1 large egg
 Brush pretzels with the beaten egg, then sprinkle lightly with:
     Coarse salt
 Bake 10 to 15 minutes or until golden brown. Remove pretzels from cookie sheet 
 with spatula to wire rack. Cool. Repeat making pretzels with the rest of the do
 ugh.
 Please note, if you should change this recipe it will no longer be an approved 
 Betty Crocker® Recipe.
 
 Copyright:
   “© General Mills, Inc. 1998.”
 Yield:
   “16 Pretzels”
 
                                     - - - - - - - - - - - - - - - - - - - 
 
 Per serving: 81 Calories (kcal); 3g Total Fat; (37% calories from fat); 3g Prot
 ein; 10g Carbohydrate; 17mg Cholesterol; 175mg Sodium
 Food Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 
 0 Other Carbohydrates
 
 NOTES : Utensils You Will Need
 Cookie sheet • Pastry brush • Medium bowl • Fork • Dry-ingredient measuring cups
• L
 iquid measuring cup • Measuring spoons • Rolling pin • Ruler • Knife • Small bowl
• P
 ot holders • Spatula • Wire cooling rack
 
 Here’s another idea. . . Make Peanutty Pretzels: Leave out the cheese. Use 2 ta
 blespoons crunchy peanut butter in place of the margarine. Use 2 tablespoons ch
 opped salted peanuts in place of the coarse salt.
 
 Tip
 A pizza cutter makes quick work of cutting the dough into strips.
 Nutr. Assoc. : 0 0 4922 0 4098 0 0 0 0 0