Cheese-Herb Pretzels

---------- Recipe via Meal-Master (tm) v8.05

Title: Cheese-Herb Pretzels
Categories: Gifts, Appetizers, Breads
Yield: 2 Dozen

---------------------------MAGGIE MARTIN (UYFV11A---------------------------
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, shred
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 T. 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 int a pretzel shape. Place on
ungreased baking sheets. Bake at 425 degrees 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 oven until hot (5 to 7 minutes).

-----