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.
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