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Recipe Name: Cheese And Dijon Pretzels Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 16

Ingredients:
4 1/2 Cup(s) Flour, all purpose
2 Teaspoon(s) Sugar, granulated
1 Teaspoon(s) Salt
1 Tablespoon(s) Fleishmann's instant yeast -, Fleishmann's instant yeast -
1 1/4 Cup(s) Cheddar Cheese, Shredded
1 2/3 Cup(s) Milk
1/3 Cup(s) Dijon mustard
Coarse salt, optional
Sesame or poppy seeds, opt
Directions:
Reserve 1 cup flour. In large bowl, combine remaining flour (3 1/4 c),
sugar, salt, yeast and cheese. heat milk and mustard until very warm
(about 125F) and stir in dry ingredients. Mix in enough reserved flour
to make soft dough that does not stick to bowl. Knead on lightly
floured surface until smooth and elastic, about 8 minutes. Cover and
let rest on floured surface 10 minutes. Divide dough into 16 equal
pieces. Roll each piece into 20 inch rope. On lightly greased baking
sheets, shape into pretzels; curve ends of each rope to make circle,
cross ends at top, twist ends once and lay over bottom of each circle.
Cover and let rise in warm, draft-free place 15 minutes. Brush tops
with water and sprinkle with coarse salt and sesame or poppy seeds, if
desired. Bake in preheated 375F oven 12 to 15 minutes or until golden.
remove pretzels to cooling racks. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 188
Calories From Fat: 39
Total Fat: 4.5g
Cholesterol: 12.9mg
Sodium: 302.8mg
Potassium: 89.9mg
Carbohydrates: 29g
Fiber: 1.1g
Sugar: 2g
Protein: 7.3g


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