Cheesy Pretzel Twists Recipe

All-purpose flour: The base of the dough, providing structure and texture.

Salt: Enhances the flavor of the pretzels and balances the sweetness.

Sugar: Feeds the yeast and adds a slight sweetness to the dough.

Active dry yeast: Helps the dough rise, creating a light and airy texture.

Warm water: Activates the yeast and brings the dough together.

Shredded cheddar cheese: Adds a rich, savory flavor to the pretzels.

Baking soda: Used in the boiling step to give the pretzels their chewy crust.

Egg: Brushed on the pretzels before baking to give them a shiny, golden-brown finish.

When kneading the dough, ensure you use the heel of your hand to push it away from you, then fold it back over itself. This helps develop the gluten, giving your pretzel twists a chewy texture. Additionally, when boiling the twists in the baking soda solution, make sure the water is at a rolling boil. This step is crucial for achieving that classic pretzel crust and deep brown color.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the pretzels denser.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and texture.

• sugar - Substitute with honey: Honey adds a natural sweetness and can help with browning.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with dry ingredients and may speed up the rising process.

• warm water - Substitute with milk: Milk can make the dough richer and softer.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella melts well and has a milder flavor.

• baking soda - Substitute with baking powder: Baking powder can be used in a pinch, though it may not provide the same texture in the boiling step.

• egg - Substitute with milk: Milk can be used for an egg wash alternative, though it may not give the same shine.

• Allow the pretzel twists to cool completely on a wire rack. This prevents condensation from forming, which can make them soggy.

• For short-term storage, place the pretzel twists in an airtight container or a resealable plastic bag. Store them at room temperature for up to 2 days. If you prefer a crispier texture, reheat them in a preheated oven at 350°F (175°C) for about 5 minutes.

• To freeze, arrange the cooled pretzel twists on a baking sheet in a single layer. Place the baking sheet in the freezer for about 1 hour, or until the pretzels are firm. This prevents them from sticking together.

• Once frozen, transfer the pretzel twists to a freezer-safe bag or container. Label with the date and store in the freezer for up to 3 months.

• When ready to enjoy, preheat your oven to 350°F (175°C). Place the frozen pretzel twists on a baking sheet and bake for 10-12 minutes, or until heated through and crispy.

• For added flavor, brush the reheated pretzel twists with melted butter and sprinkle with additional coarse salt or even some garlic powder.

• If you have leftover cheese, consider making a quick cheese dip by melting it with a splash of milk and a pinch of salt. This makes a delightful accompaniment to your reheated pretzel twists.

• Preheat your oven to 350°F (175°C). This is the ideal temperature to ensure your cheesy pretzel twists are reheated evenly without drying out.
• Place the leftover pretzel twists on a baking sheet. If you have parchment paper, line the sheet to prevent sticking.
• Lightly brush the pretzel twists with a bit of olive oil or melted butter. This will help to revive their golden crust and add a touch of moisture.
• Cover the pretzel twists loosely with aluminum foil. This step is crucial to prevent them from becoming too hard or overly crispy.
• Bake in the preheated oven for about 10-12 minutes. Check them halfway through to ensure they are warming evenly.
• Remove the foil for the last 2 minutes of baking. This will help to crisp up the exterior without overcooking the inside.
• If you prefer using a microwave, place the pretzel twists on a microwave-safe plate. Cover them with a damp paper towel to maintain moisture.
• Microwave on medium power for 20-30 seconds. Check and add additional 10-second intervals if needed, but be cautious not to overheat as this can make them rubbery.
• For an extra touch, sprinkle a bit more shredded cheddar cheese on top before reheating. This will melt and create a fresh cheesy layer.
• Serve immediately after reheating for the best texture and flavor. Enjoy your cheesy pretzel twists as if they were freshly baked!

• Oven: Used to bake the pretzel twists at a high temperature to achieve a golden brown finish.

• Mixing bowl: Essential for combining the dry ingredients and the yeast mixture to form the dough.

• Measuring cups: Necessary for accurately measuring the flour, water, and other ingredients.

• Measuring spoons: Used to measure smaller quantities like salt, sugar, and yeast.

• Whisk: Handy for beating the egg to create the egg wash.

• Rolling pin: Helps in rolling the dough into a rectangle before adding the cheese.

• Sharp knife: Used to cut the dough into strips for twisting.

• Large pot: Needed to boil water with baking soda for dipping the pretzel twists.

• Slotted spoon: Useful for dipping and removing the pretzel twists from the boiling water.

• Baking sheet: Where the pretzel twists are placed for baking.

• Pastry brush: Used to apply the egg wash on the pretzel twists.

• Cooling rack: Allows the pretzel twists to cool down evenly after baking.

Prepare ingredients in advance: Measure and set out all ingredients before starting to streamline the process.

Use a stand mixer: Let a stand mixer knead the dough to save time and effort.

Preheat while prepping: Start preheating the oven as you begin mixing the ingredients.

Boil water early: Get the water boiling with baking soda while the dough rises.

Use parchment paper: Line the baking sheet with parchment paper for easy cleanup and quick transfer.