---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Cheese-Herb Pretzels
 Categories: Gifts, Appetizers, Breads
      Yield: 2 Dozen
 
      1 c  Flour
      2 tb Parmesan cheese
    1/2 ts Garlic powder
    1/4 ts Basil
    1/4 ts Rosemary
    1/4 ts Oregano
    1/2 c  Butter
      1 c  Sharp cheddar cheese, shredded
  2 1/2 tb Water, cold

  In a large bowl, stir togehter flour, Parmesan cheese, garlic
  powder, basil, rosemary, and oregano. Using a pastry blender, cut
  in butter until mixture resembles fine crumbs. Stir in cheddar
  cheese.

  Sprinkle water over flour mixture, 1 tb at a time, stirring lightly
  with a fork until dough holds together. Gather dough into a ball.
  Divide dough in half, then cut each half into 12 equal pieces. (If
  dough is soft, wrap in paastic wrap and refrigerate until firm.)

  Place each piece of dough on lightly floured board; roll with your
  palms to make an 11-inch rope. Twist each rope into a pretzel
  shape. Place on ungreased baking sheets. Bake at 425 degrees F
  until golden brown (12 to 15 minutes). Transfer to racks; let cool
  completely.

  Wrap airtight; store at room temperature for up to 2 days, in
  freezer up to 1 month. Recrisp before giving by arranging (still
  frozen) on baking sheets and bake in 350 degree F oven until hot (5
  to 7 minutes).
 
  Maggie Martin (UYFV11A)

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