Mini Dill & Cheddar Pretzels
In the bowl of a stand mixer fitted with the dough hook attachment knead together water, Fleischmann’s Quick-Rise Plus Yeast, sugar, salt, butter & flour until dough comes together. Add the dill & cheese. Knead until dough is smooth & elastic. Cover & let rise for 30 minutes.
Ingredients
- 1 1/2 cups water, warm to touch
- 1 packet Fleischmann’s Quick-Rise Plus Instant Yeast
- 2 tablespoons sugar
- 1 1/2 teaspoons salt
- 1/3 cup unsalted butter, melted
- 4 cups all-purpose flour
- 3 tablespoons chopped fresh dill
- 3/4 cup freshly grated cheddar cheese, plus more for topping
- ⅓ cup Fleischmann’s Baking Soda
- Egg wash, to finish
- Coarse salt, to finish
Method
In the bowl of a stand mixer fitted with the dough hook attachment knead together water, Fleischmann’s Quick-Rise Plus Yeast, sugar, salt, butter & flour until dough comes together.
Add the dill & cheese. Knead until dough is smooth & elastic. Cover & let rise for 30 minutes.
Evenly divide dough into 24 equally sized pieces. Roll each piece into a rope & twist into a pretzel shape.
Bring a large pot of water to a boil & add the baking soda. Working in batches, boil each pretzel for 30 seconds & transfer to parchment lined baking sheets.
Brush the top with egg wash. Finish with cheddar cheese & coarse salt.
Bake at 375(f) degrees until golden, about 15 minutes. Serve warm or room temperature.
