Cheese pretzels

At home, when I feel like having something savory quickly, I often turn to this recipe for cheese pretzels. You don’t need yeast, you don’t have to spend much time with the dough, and it’s the kind of recipe where you can easily adjust the flavor. This amount yields a large tray, enough for a snack with family or for guests. They don’t make a mess when served and don’t stay on the table for too long.

Quick Info

Total time: about 1 hour and 10 minutes (including chilling time and baking)
Preparation time: 20-25 minutes
Cooling time: 30 minutes
Baking time: 15-20 minutes, depending on the oven
Servings: one large tray (30-40 small pretzels, depending on the shape used)
Difficulty: easy
Recipe type: savory snack, to be served as an appetizer or as a snack

Ingredients

400 g white flour
250 g butter (cold, cut into cubes)
1 packet baking powder (10 g)
2 teaspoons salt
200 g grated cheese (plus extra for sprinkling on top)
3-4 tablespoons sour cream (classic, 20-24% fat)
1 egg (for brushing the pretzels)
Note: cheese is the main ingredient for flavor, do not replace it with another type of cheese without adjusting the salt.

Preparation method

1. In a large bowl, place the flour and cold butter. Quickly knead with your fingers or a mixer until you get a sandy mixture. Don’t overdo it so the butter doesn’t melt.
2. Add the baking powder, salt, and grated cheese. Mix until well combined.
3. Add 3 tablespoons of sour cream and start gathering the dough. If it’s too crumbly, add another tablespoon of sour cream. You should get a dough that holds together easily and can be rolled out, but is not soft or sticky.
4. Gather the dough into a ball, cover it, and place it in the fridge for 30 minutes. It rolls out easier after being chilled.
5. Preheat the oven to moderate heat (about 180°C).
6. Remove the dough onto the table and roll out a thick sheet of 5 mm. Use flour on the surface only if absolutely necessary.
7. Cut out the pretzels with a suitable shape (I use a special cutter, but you can make other shapes if you want). Gather the scraps, knead them briefly, and roll out again. Continue this until you finish all the dough.
8. Place the pretzels on a baking tray lined with parchment paper. Beat the egg with a pinch of salt and brush each pretzel with a pastry brush.
9. Sprinkle grated cheese over each pretzel.
10. Bake in the oven for 15-20 minutes, until they are lightly golden on top. Don’t bake them too long, or they will become hard.

Why I make this recipe often

They are good at any time, don’t require complicated ingredients, and the taste of butter and cheese is just right for a savory snack. They are quick to make, don’t dirty too many dishes, and can be made a day ahead without getting too hard.

Tips and variations

Tips

Don’t skip the chilling time – the dough is easier to work with.
Don’t add too much sour cream at the beginning, or you won’t be able to roll out the sheet.
If you have saltier cheese, reduce the salt in the dough a bit.

Substitutions

You can also use aged hard cheese (for example, a dry telemea), but the flavor and texture will change.
Butter cannot be replaced with margarine without losing flavor and texture.

Variations

The shapes can be anything – circles, sticks, or even squares if you don’t have a pretzel cutter.
You can add a pinch of paprika or a little cumin to the dough for a different flavor.

Serving ideas

They are served as a savory snack, as appetizers alongside cheese platters, or as a snack with savory coffee (for those who prefer).
They are also good with beer or at a meal with friends.

Frequently asked questions

What kind of cheese do you use for these pretzels?
It’s best to use semi-hard, aged cheese that grates easily and has flavor. Don’t choose sliced cheese for sandwiches.

Can the pretzels be frozen?
I don’t recommend freezing them. If you want to keep them, it’s better to store them in the fridge for 2-3 days and leave them a few minutes in the oven before serving.

If I don’t have a pretzel cutter, how do I make them?
Any small shape works, including the cap of a jar for circles or a knife to cut them into sticks. The taste doesn’t change based on shape.

Can I make the dough a day ahead?
Yes, you can keep it in the fridge wrapped well, then roll it out and cut it the next day.

Nutritional values

Estimate for one pretzel (out of 35 pieces): approximately 75 kcal.
Most of the calories come from butter and cheese, so they are high in fats and proteins.
Macros (per piece): approximately 4 g fats, 2 g proteins, 6 g carbohydrates.
These are just approximate values for guidance. They can vary depending on the cheese and how much dough remains.

Storage and reheating

After they cool completely, place them in a well-sealed container at room temperature or in the fridge. They last 2-3 days without problems. If you want to reheat them, put them in the oven for 2-3 minutes to regain their crispy texture. I don’t recommend freezing, as they lose flavor and are not as crisp after thawing.

 Ingredients: 400 g flour, 250 g butter, 1 packet of baking powder, 2 teaspoons of salt, 200 g cheese, 3-4 tablespoons of sour cream, cheese for sprinkling on top, 1 egg for brushing the pretzels.

 Tags:  cheese pretzels