Herb Cheese Pretzels

Herb Cheese Pretzels

6
SteelersFan 1

"These cheesy pretzels are a big hit at a party!"

Ingredients 45 m {{adjustedServings}} servings 148 cals

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 148 kcal
  • 7%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 126 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Shape dough into a disc, and divide into 12 equal pieces. Wrap in plastic wrap, and refrigerate until firm.
  3. 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.
  4. Bake in preheated oven for 12 to 15 minutes, or until golden brown. Cool on wire racks.
Tips & Tricks
Parmesan Cheese Twists

These cheesy Pepperidge FarmĀ® Puff Pastry strips are so easy to make!

Easy Cheese Ball II

See how to make a pecan-studded cheese ball with Cheddar and cream cheese.

Footnotes

  • Cook's Note:
  • The pretzels can be frozen after baking. Reheat frozen pretzels in a 350 degrees F (175 degrees C) oven for for 5 to 7 minutes.
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Reviews 6

  1. 7 Ratings

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Gertielicious
5/15/2009

Yum! made them up as pretzel sticks for dipping but most got eaten by themselves because they are so tasty! I did mix together a teaspoon of season salt with a teaspoon of parm cheese and a teaspoon of garlic salt with parsley and sprinkle over them lightly as they came out of the oven on the second batch but both were gobbled down quick as could be!

BAWILLIS66
12/1/2010

This had a decent flavor, but was way too dry and crumbly.

Krista
1/7/2010

As they were baking they filled my house with such a great smell. I wished they tasted like they smelled. These were very dry.