Cheddar Cheese Pretzel Bread

  • Active Time 30m
  • Total Time 3h 25m

Makes 1 loaf (20 servings)

This giant twist is for those who are fans of soft pretzels. Rather than shaping the dough into individual portions, it is rolled in a thick rope and formed into one oversized knot. Slice and serve with sausages and a good cold beer.


  • 1/2 cup chopped onion
  • 1 tablespoon butter or margarine
  • 4-5 cups all-purpose flour, divided
  • 1 package active dry yeast
  • 1 egg
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • 1 1/4 cups warm water (120-130 degrees F)
  • 1 tablespoon sugar
  • 1 1/2 teaspoons dried Italian seasoning, crushed
  • 1/2 teaspoon salt
  • 1 slightly beaten egg white
  • 1 tablespoon water
  • 1 teaspoon coarse salt (optional)


In a small skillet, cook the onion in the butter or margarine till tender but not brown, about 7 minutes. Set aside to cool slightly.

In a large mixing bowl, stir together 1 1/2 cups flour and yeast. Add the onion, egg, cheese, 1 1/4 cups warm water, sugar, Italian seasoning and salt. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place till doubled (1-1 1/4 hours). Punch dough down. Turn out onto a lightly floured surface and let rest for 10 minutes.

Lightly grease a baking sheet. Roll the dough into a 48-inch-long rope. On the baking sheet form the rope into a large pretzel shape. Moisten the ends and tuck underneath; press to seal. Cover and let rise in a warm place till nearly doubled (about 45 minutes). Stir together the egg white and 1 tablespoon water; brush onto the bread. If desired, sprinkle lightly with coarse salt.

Bake in a preheated 375 degrees F oven for 40-45 minutes, or till bread is golden brown and sounds hollow when tapped. If necessary, cover loosely with foil during the last 20 minutes of baking to prevent overbrowning. Remove from pan; cool completely on a wire rack.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 504

nutrition information per serving

151 calories; 5g total fat; 24mg cholesterol; 135mg sodium; 20g carbohydrates; 1g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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