Kitchen Krafts:

Cheesy Pretzels

1 1/2 cups flour

2/3 cup milk

1/2 cup shredded cheddar cheese

2 tablespoons butter or margarine, softened

2 teaspoons baking powder

1 teaspoon sugar

1 teaspoon table salt

1 egg

coarse salt

1. In medium-size bowl, mix flour, milk, cheese, butter, baking powder, sugar, and table salt with fork to make a soft dough.

2. Sprinkle flour onto breadboard and rolling pin.

3. Shape dough into ball on floured breadboard. Knead 10 times. Divide dough in half.

4. Roll one half of dough into rectangle 12″ x 8″ (30 cm. x 20 cm.). Mark and cut rectangle lengthwise into eight 1″ (2.5 cm.) strips. Fold each strip in half lengthwise and pinch edges to seal.

5. Twist each strip into original pretzel shape as illustrated. Place seam side down on greased cookie sheet.

6. Repeat steps 4 and 5 with remaining half of dough.

7. Beat egg in small bowl with fork. Brush pretzels with egg, then sprinkle lightly with coarse salt.

8. Bake at 400ºF. (205ºC.) for 20–25 minutes or until golden brown. Remove with pancake turner and place on rack to cool.

NOTE: Peanut Butter Pretzels can be made by substituting peanut butter for butter and omitting cheese. In place of coarse salt, use 2 tablespoons chopped, salted peanuts.

Illustrated by Shauna Mooney; photo by Eldon Linschoten