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Cheesy Soft Pretzels

"Fresh and warm from the oven, these chewy twists are a yummy snack even kids can make."
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Original recipe yields 18 servings

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  1. In a bowl, combine flour, cheese, baking powder, sugar and salt. Cut in butter until crumbly. Stir in milk just until moistened. Knead on a floured surface for 1 minute; divide in half.
  2. Roll each portion into a 12-in. x 8-in. rectangle; cut each into 8-in-long strips. Fold strips in half, pinching the edges, and twist into pretzel shapes. Place on greased baking sheets. Brush with egg and sprinkle with coarse salt.
  3. Bake at 400 degrees for 12-15 minutes or until golden brown. Serve immediately.


  • (C) 2002 Reiman Media Group, Inc.

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Read all reviews 15
  1. 18 Ratings

Most helpful positive review

I made this recipe and then had my kids help to form fun shapes. They had a blast making and eating the finished results.

Most helpful critical review

I really don't see how these are supposed to taste like pretzels. They were still good though. My 2 year old enjoyed them. But I only give it a 3 star rating. They taste more like cheesy breadst...

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Least positive

I made this recipe and then had my kids help to form fun shapes. They had a blast making and eating the finished results.

More like a cheesy baking powder biscuit in the shape of a pretzel, but tasty all the same.

Super quick, and tasty. Only variation would be to add MORE cheese!

They turned out absolutely delicious! They don't really taste like the ones from the wall, they're a little more like biscuits, but really good!

This was yummy. I will definitely make these again.

We love those Pretzels. A nice snack for the kids.

Very good. Tastes like actual pretzels. Even though I had trouble shaping them into pretzels I made them as biscuits. lol. And I would add more cheese because I love cheese! But definately 5 sta...

Tasty but not in a pretzel-y way :( Fun to make though! Easy. Made a half batch and dbf and I ate the whole pan for lunch.

Very tasty, just not very pretzel-like. We quietly shoved them into our slavering faceholes after dipping them in American mustard which gave them a needed edge. Next time I intend to make the...

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