3rd Annual World Day of Bread '08:Cheesy Mustard Pretzels

Be sure to check out breads from all around the World!




For the World Bread basket, I bring to you pretzels, Cheesy Mustard Pretzels!
Something I knew the kids would enjoy. If you're like me, you've collected those recipe magazines from the checkout counters. That's where part of this recipe comes from, the technique comes from another source. See, I thought these would be better as pretzels than a loaf of bread baked in my bread machine. Having never made pretzels before, I found this pretty easy. Make a dough, cut it, twist it then bake. Easy. They came out soft and chewy.

Cheesy Mustard Pretzels 2-Pound Recipe for a Bread Machine

1 cup plus 2 tablespoons water
1 1/2 tablespoons vegetable oil
3 tablespoons mustard
4 cups bread flour
2 tablespoons sugar
1 teaspoon salt
2 teaspoons bread machine or quick active dry yeast
2/3 cup shredded, sharp cheddar cheese (we think it could use more, maybe 1/2 C)
Coarse Salt, if desired
Beaten egg with 1TBL water, whisked

Measure carefully, placing all ingredients except cheese and coarse salt in bread machine pan in the order recommended by the manufacturer. Select Dough/manual cycle. Add the cheese 5 to 10 minutes before the last kneading cycle ends.
Once the cycle is complete, place dough on a lightly floured surface. Roll into a 14x6-inch rectangle. Cut into 12 strips 14x1/2-inch long. Gently pull each strip into a 16" rope. To shape pretzels, make a strip into a circle; cross ends at top. Twist ends and lay over bottom of circle. Place on greased cookie sheets. Do not let rise! Brush tops with egg wash, sprinkle with coarse salt. Bake 350' for 8-20 minutes. Makes 12 pretzels.

-Dough recipe can also be found in the Betty Crocker's Best Bread Machine Cookbook. Pretzel technique comes from Fleischmann's Yeast Bread Machine Favorites.

cutting them into strips -yes on my stove top, it works great!

ready to shape

doing the twist

chewy outside, soft inside