Cheesy Pretzel Twists
Ingredients
Dough
-
1½
cups
warm water
-
1
packet
Platinum Yeast from Red Star instant yeast (2¼ teaspoons)
-
1
Tablespoon
honey
-
1
Tablespoon
unsalted butter, melted
-
1
teaspoon
salt
-
3.75–4.25
cups
all-purpose flour
Filling and Topping
-
18–20
sticks
cheddar cheese
-
⅓
cup
baking soda
-
1
large
egg, beaten
-
coarse
to taste
sea salt
-
4
Tablespoons
melted unsalted butter (optional for topping)
Instructions
- Whisk yeast into warm water and let sit for 1 minute. Add honey, melted butter, and salt, and whisk until combined.
- Slowly add 3 cups of flour, mixing until the dough is thick. Add more flour until the dough is no longer sticky.
- Knead the dough for 5 minutes until soft and slightly tacky, then let it rest in a greased bowl for about 10 minutes.
- Preheat the oven to 425°F (218°C) and line baking sheets with parchment paper.
- Cut off a piece of dough, roll it into a log, and coil it tightly around a cheese stick, sealing the edges.
- Boil water with baking soda, then drop pretzel twists into the boiling water for 20 seconds. Remove and place on the baking sheet.
- Brush each pretzel with beaten egg and sprinkle with coarse salt. Bake for 15–20 minutes until golden brown.
- Brush with melted butter after baking and serve warm.
Nutrition Facts (estimated)
Servings
18-20 twists
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
8g
Sodium
300mg
Cholesterol
50mg
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