Easy Cheesy Pretzels

I started making these pretzels when I was a kid. 

I had this cookbook for kids, I think it was a Betty Crocker cookbook, and this is one of the recipes that stuck.  I don't have the book anymore, but did some years ago write it down on another piece of paper. 

I still love making these pretzels. 

They are hearty and cheesy, the kids loving helping and rolling them out.  

I must try very hard to not eat all of them as soon as they come out of the oven. 

Sometimes my will to do this is horribly short. 

Enjoy!

Cheesy Pretzels:

Pre-heat oven to 400 degrees.

Pour into a large bowl -  

1 1/2 cups all-purpose flour

2/3 cup milk

1/2 cup (or more!) shredded cheddar cheese

2 tablespoons softened butter

2 teaspoons baking powder

1 teaspoon sugar

1 teaspoon salt

                                      

Mix well with a fork.

Plop out dough onto a floured work surface, don't forget to flour your hands a bit, and smooth into a ball.

Knead dough 10 times.

Smooth into a flat rectangle, 1/2 inch thick.   

Cut dough into strips.

You should get ten strips out of this, but if not don't fret.  Work with what you get!  

Roll each strip into a long log and transfer to a well greased baking sheet or a Silpat covered baking sheet.  

                                     

Twist each long log into a pretzel shape, pinching the ends into the dough.

Beat one egg with a splash of water. 

Brush pretzels with egg wash and sprinkle them with coarse or kosher salt. 

Every time I see my pastry brush and cringe that it's so old and ugly.

Why I don't spend $3 to get a new one is beyond me.

Sorry...carry on...

Bake for 20 minutes until golden brown.

Oh.  My.  Word.

I want to eat this picture...

Easy Cheesy Pretzels. 

Bake some up this weekend!

Pate Brisee

This dough is perfect for pies, tarts, and galettes.

Don't be intimidated by the process of making your own crust.  It's super easy and so much more delicious than anything you would find at the store that's pre-made!

Pate Brisee:

Martha Stewart Baking 2005

2 1/2 cups all-purpose flour 

1 teaspoon salt

2 sticks unsalted butter, cold, cut into small pieces 

1/4 cup ice water

    

In the bowl of a food processor, pulse together flour and salt.  Add butter.  Pulse until mixture resembles coarse crumbs with some large pieces remaining, about 10 seconds.

With the machine running, add the ice water through the feed tube in a slow and steady stream, just until the dough holds together without being wet or sticky.  Do not process more than 30 seconds.  Test by squeezing a small amount of dough together; if it's still too crumbly, add a bit more water, 1 tablespoon at a time.   

Dump out dough onto clean work surface.  Divide in half.  Place each half onto cling wrap.  Form into a flattened disc.  Try not to handle the dough too much or it will become tough.  Wrap up disc and place into fridge for at least one hour to chill and rest.  I always freeze the other disc to use at a later time.  That is unless I'm making a pie that needs a top crust.