These Cheese and Rye Pretzels bring together sharp cheddar, earthy rye flour, and fragrant caraway seeds in a small, savory snack. Unlike a soft yeast pretzel, this version uses a buttery dough that is chilled, rolled into ropes, and twisted into the familiar pretzel shape. The result is a tender, crisp bite with the satisfying richness of a cheese cracker. Rye and caraway give the recipe a flavor reminiscent of traditional European breads, while the cheddar adds a comforting, familiar touch. The handwritten card suggests serving them warm with cider or beer, making them a natural choice for a casual gathering or snack board. With thirty little pretzels in a batch, there are plenty to share straight from the oven.
Ingredients
- 1 cup all-purpose flour (plus a little extra for rolling)
- ½ cup medium rye flour
- ½ cup shredded cheddar cheese (approximately 2 oz)
- 1 tsp caraway seeds
- ½ tsp onion powder
- ¾ cup butter ( or margarine, cold, cut into small pieces)
- 4 to 5 tbsp ice water (as needed)
Instructions
Step 1: Combine the dry ingredients
- In a medium bowl, combine the all-purpose flour, rye flour, shredded cheddar, caraway seeds, and onion powder.
Step 2: Cut in the butter
- Add the cold butter or margarine.
- Cut it into the flour mixture with a pastry blender or two knives until the pieces are about the size of small peas.
Step 3: Add the water
- Sprinkle in the ice water, 1 tbsp at a time.
- Toss and lightly mix with a fork after each addition.
- Use only enough water for the dough to hold together when gently pressed.
Step 4: Chill the dough
- Gather the dough into three balls.
- Cover and refrigerate for 1½ to 2 hours, until firm enough to handle.
Step 5: Prepare the oven and dough
- Preheat the oven to 425°F.
- On a lightly floured surface, divide one ball of dough into 10 pieces.
- Keep the remaining dough refrigerated while you work.
Step 6: Shape the pretzels
- Roll each piece into a rope approximately 9 inches long.
- Twist each rope into a pretzel shape.
- Place on an ungreased baking sheet.
- Repeat with the remaining dough to make 30 pretzels.
Step 7: Bake
- Bake for 9 to 11 minutes, or until lightly golden brown.
- Check near the end of baking because the small pretzels can brown quickly.
Step 8: Serve warm
- Let the pretzels rest briefly on the baking sheet before transferring them to a serving plate.
- Serve warm, as suggested on the card.
Tips
- Keep the butter cold: Small pieces of cold butter help give the pretzels their tender, crisp texture.
- Add water gradually: Stop as soon as the dough holds together. You may not need the full 5 tbsp.
- Choose sharp cheddar: It gives these small pretzels a more pronounced cheese flavor.
- Handle gently: Too much kneading can make the dough tough.
- Chill sticky dough: If a rope becomes soft or difficult to shape, return it to the refrigerator briefly.
- Adjust the caraway: Use a little less for a milder flavor, or omit it if you prefer.
- Try another cheese: Substitute an equal amount of finely shredded Gruyère for a different savory flavor.
- Prepare ahead: Chill the covered dough overnight, then let it soften slightly before rolling.
- Serve with a dip: Mustard or a mild cheese spread makes a good accompaniment.
Transcription of the Original Recipe
Read or copy the transcription
Cheese and Rye Pretzel Makes 30 1 c flour 1/2 tsp onion powder 1/2 c med rye flour 3/4 c butter or margarine 1/2 c (2 oz) shredded cheddar 4 to 5 tbsp ice water 1 tsp caraway seed In medium bowl, combine flour, rye flour, cheese and seasonings. Cut butter in until mixture is the size of small peas. Sprinkle mixture with water, 1 tbsp at a time, while tossing and mixing lightly with a fork. Add water until dough is just moist enough to hold together. Form dough into 3 balls. Refrigerate until firm enough to handle; 1½ to 2 hours. Heat oven to 425°F. On lightly floured surface, divide 1 portion of dough into [unclear] 10 pieces. (Leave remaining dough in refrigerator until ready to use) Roll each piece into a 9" rope; twist into pretzel shape. Place on ungreased cookie sheet. Repeat with remaining portions of dough. Bake for 9 to 11 min (at 425°F), or until light golden brown. Serve warm. Note: Great snacking with cider or beer. Per Serving: 1 pretzel Calories - 70 Protein - 1 g Carbo - 4 g Fat - 5 g Sodium - 70 mg Potassium - 10 mg
From Transcription to Instructions
We love this recipe card, but it leaves a couple of things hanging, so we stepped in to make them easy to follow. The card’s “[unclear] 10 pieces” line is vague, so the instructions spell out dividing one chilled dough ball into 10 pieces and repeating so you end up with 30, and it tell you to keep the other balls refrigerated while you work. Also the bake line on the card trails off; the site finishes it,9 to 11 minutes at 425°F,and reminds you to watch them near the end so you pull the pretzels when they’re just lightly golden.
Nutrition
Calories: 70kcalCarbohydrates: 4.5gProtein: 1.1gFat: 5.3gSaturated Fat: 3.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1.4gTrans Fat: 0.2gCholesterol: 14mgSodium: 50mgPotassium: 15mgFiber: 0.5gSugar: 0.1gVitamin A: 160IUCalcium: 18mgIron: 0.3mg
