Herb Cheese Pretzels Recipes

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CHEESY HERB PRETZEL BITES



Cheesy Herb Pretzel Bites image

Golden bite size pretzels with rosemary butter and garlic sea salt crust become the perfect vessels for dipping into our own Piri Piri cheese sauce. A great appetizer for game day or any day! Pair with your favorite craft lager.

Categories     Appetizers

Yield 40

Number Of Ingredients 15

1 log (300 g) GAY LEA - Piri Piri Seasoned Cheddar Cheese Log
1/2 cup (125 mL) GAY LEA - Monterey Jack, grated
2 1/2 cups (625 mL) all purpose flour, plus extra for dusting
2 tsp (10 mL) apple cider vinegar
1/4 cup (60 mL) unsalted butter, soft
1 1/2 tsp (7 mL) dry active yeast
2 tsp (10 mL) cane sugar
1 1/4 cups (310 mL) milk
8 cups (2 L) water
1/4 cup (60 mL) baking soda
1/4 cup (60 mL) heavy cream
1 tbsp (15 mL) cornstarch
1 tbsp (15 mL) rosemary, finely chopped
1 tbsp (15 mL) sea salt
1 tsp (5 mL) garlic powder

Steps:

  • In a small sauce pan, warm ¾ cups (80 mL) of milk. Pour milk over sugar to dissolve in a small measuring cup. Sprinkle top with yeast and let stand 5 -10 minutes until frothy.
  • Using a stand mixer with the dough hook attachment set to low speed; knead flour, grated Monterey jack, vinegar, 2 tbsp. (30 mL) of butter and milk mixture for 7 minutes until dough fully pulls away from the sides of the bowl. Transfer dough to your work surface and knead dough for 2 minutes. Place in a greased bowl, cover with plastic wrap and at tea towel. Set in a warm place for 1 hour until dough has doubled in size.
  • Preheat oven to 425°F (220°C). Line two baking trays with parchment paper, set aside. In a small bowl stir together sea salt and garlic powder, set aside until ready to use.
  • Lightly dust your work surface with flour and roll out dough. Divide dough into 5 balls. Roll one ball at a time into a log, 8-inches (20 cm) long by 1-inch (2.5 cm) wide. Cut dough into 1-inch (2.5 cm) pieces. Repeat with remaining dough.
  • In a deep sauce pan, bring water and baking soda to a gentle boil. Working in batches, place dough pieces into water, cook for 1 minute. Remove with a slotted spoon and transfer to prepared baking trays. Repeat with remaining dough pieces.
  • In a small sauce pan, melt ¼ cup (60 mL) of butter with rosemary. Brush dough with melted rosemary butter and sprinkle with garlic salt. Bake for 15 minutes until puffed and dark golden brown.
  • In a small sauce pot over medium heat, whisk corn starch with 1 tbsp. (15 mL) of cream until dissolved. Stir in remaining milk and cream and bring to a gentle boil. Stir in cubed cheese. Cook 5 -7 minutes until cheese has melted and sauce coats the back of your spoon. Serve warm with pretzel bites.

CHEESY PRETZELS



Cheesy Pretzels image

Squirt 'em with mustard or extra cheese, or eat these easy-to-make treats plain!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 16

Number Of Ingredients 9

1 1/2 cups Gold Medal™ all-purpose flour
2/3 cup milk
1/2 cup shredded Cheddar cheese (2 ounces)
2 tablespoons butter or margarine, softened
2 teaspoons baking powder
1 teaspoon sugar
1 teaspoon salt
1 egg
Coarse salt

Steps:

  • Heat oven to 400°F. Grease cookie sheet. Mix all ingredients except egg and coarse salt in medium bowl with fork until soft dough forms. Smooth dough gently into ball on floured board. Knead 10 times. Divide dough in half.
  • Roll half of dough into 12x8-inch rectangle. Cut rectangle lengthwise into eight 1-inch strips. Fold each strip lengthwise in half into 12x1/2-inch strip; pinch edges to seal. Twist each strip into pretzel shape. Place seam down on cookie sheet.
  • Beat egg in small bowl with fork until blended. Brush pretzels with egg. Sprinkle lightly with coarse salt.
  • Bake 15 to 20 minutes or until golden brown. Remove from cookie sheet to wire rack. Repeat with remaining half of dough.

Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 20 mg, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1280 mg

HERB CHEESE PRETZELS



Herb Cheese Pretzels image

These cheesy pretzels are a big hit at a party!

Provided by SteelersFan

Categories     Cheese Appetizers

Time 45m

Yield 12

Number Of Ingredients 9

1 cup all-purpose flour
2 tablespoons grated Parmesan cheese
½ teaspoon garlic powder
¼ teaspoon dried basil
¼ teaspoon dried rosemary
¼ teaspoon dried oregano
½ cup butter
4 ounces sharp Cheddar cheese, shredded
3 tablespoons cold water

Steps:

  • Mix the flour, parmesan cheese, garlic powder, basil, rosemary, and oregano in a large bowl. Cut butter into small cubes, and add to flour mixture. Use a pastry blender or 2 knives to cut the butter into the flour; continue until mixture resembles fine crumbs. Stir in cheese. Sprinkle water, 1 tablespoon at a time, over the flour mixture; mix lightly until dough is evenly moist and clings together. You may not use all of the water.
  • Shape dough into a disc, and divide into 12 equal pieces. Wrap in plastic wrap, and refrigerate until firm.
  • Preheat an oven to 425 degrees F (220 degrees C). On a floured surface, roll one piece of dough at a time into an 11 inch long roll. To shape into pretzels: Curve ends of each rope to make a circle; cross ends at top. Twist ends once, and lay over bottom of circle. Place on greased baking sheets. Place pretzels, 2 inches apart, on an ungreased baking sheet.
  • Bake in preheated oven for 12 to 15 minutes, or until golden brown. Cool on wire racks.

Nutrition Facts : Calories 148 calories, Carbohydrate 8.2 g, Cholesterol 31 mg, Fat 11.2 g, Fiber 0.3 g, Protein 3.9 g, SaturatedFat 7 g, Sodium 126.3 mg, Sugar 0.1 g

HERB CHEESE PRETZELS



Herb Cheese Pretzels image

These cheesy pretzels are a big hit at a party!

Provided by SteelersFan

Categories     Cheese Appetizers

Time 45m

Yield 12

Number Of Ingredients 9

1 cup all-purpose flour
2 tablespoons grated Parmesan cheese
½ teaspoon garlic powder
¼ teaspoon dried basil
¼ teaspoon dried rosemary
¼ teaspoon dried oregano
½ cup butter
4 ounces sharp Cheddar cheese, shredded
3 tablespoons cold water

Steps:

  • Mix the flour, parmesan cheese, garlic powder, basil, rosemary, and oregano in a large bowl. Cut butter into small cubes, and add to flour mixture. Use a pastry blender or 2 knives to cut the butter into the flour; continue until mixture resembles fine crumbs. Stir in cheese. Sprinkle water, 1 tablespoon at a time, over the flour mixture; mix lightly until dough is evenly moist and clings together. You may not use all of the water.
  • Shape dough into a disc, and divide into 12 equal pieces. Wrap in plastic wrap, and refrigerate until firm.
  • Preheat an oven to 425 degrees F (220 degrees C). On a floured surface, roll one piece of dough at a time into an 11 inch long roll. To shape into pretzels: Curve ends of each rope to make a circle; cross ends at top. Twist ends once, and lay over bottom of circle. Place on greased baking sheets. Place pretzels, 2 inches apart, on an ungreased baking sheet.
  • Bake in preheated oven for 12 to 15 minutes, or until golden brown. Cool on wire racks.

Nutrition Facts : Calories 148 calories, Carbohydrate 8.2 g, Cholesterol 31 mg, Fat 11.2 g, Fiber 0.3 g, Protein 3.9 g, SaturatedFat 7 g, Sodium 126.3 mg, Sugar 0.1 g

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