Yeast-less Pretzels

I've been wanting to try to make pretzels for awhile now. I love to get them at the mall whenever I get a chance, and can only imagine that with the right recipe they would be even better. But for my first attempt I wanted to try something easy, and well, I didn't have any yeast (lol). First I well tell you that these pretzels aren't bad, but lack a bit in flavor. I think if you used a really sharp cheese, or added jalapenos or green chilies they would be perfect. I would even use this recipe to make pretzel-dogs. Recipe will be at the bottom.

First, as with all baking recipes mix all your dry ingredients together.

After that add your butter and mix together with a pastry blender, forks, or whatever you have handy to mix it all. I cut my butter up since it was such a small amount but I don't think it matters if you do or not.

Blend together until you can no longer see the butter prices. It takes a couple minutes, but its a lot easier than making pie dough.

Add your milk and cheese. I added about a 1/4 of a cup more of cheese, but once again, I love cheese. And if you can use a good quality cheese here. I used what I had on hand which was some value giant bag o' cheese that we use for breakfast burritos, but any good cheese would do. Asiago would be great if you don't like cheddar.

Now whisk wasn't the way to go here. It started to clump together on the inside of it and I ended up digging it out and just mixing it with my hands. In which case, I will tell you the dough is VERY sticky. If you are going to be mixing it with your hands I would suggest flouring them first.

Now, I will warn you, it was so sticky I ended up using to much flour when I was kneading and rolling it out. It made it very hard to roll out the dough to get into the classic pretzel shape.

Now I didn't roll mine out to much. I like my pretzel's a little thicker, but you can do it however you want. Cut it into strips and start rolling and twisting those things into shape!

If you still can't get it from my pictures here is a great video

I did however, forget to brush my pretzels with egg, the egg is what gets them that nice golden brown. However they still tasted just fine.

Now I tasted them and as I warned they are a little bland. So of course I had to make a cheese sauce. Sorry, I do love cheese.

I started by making a basic rue, adding milk and that sweet sweet cheese. I will also say that the quality of your cheese makes the quality of your sauce. And when working with cheddar I would always suggest using sharp or extra sharp. Once its melted into the sauce it has such a different flavor than if you were to eat it on its own.

Anyway, enough of cheese. After making the sauce and trying it I would have to say it was damn near perfect. I hope you enjoy these as much as I did!

EDIT!

A good friend of mine gave me this advice and I can't wait to try it!

Next time you make pretzels mix 1/4 cup baking soda and 2 cups hot water. Dip the pretzels in this mixture before baking instead of the egg wash. It gives a great color and more of the classic pretzel taste.

Thanks Barbara!

Yeast-less Pretzel:

l 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon sugar
2 tablespoons margarine
1/2 cup (2 ounces) shredded mild Cheddar cheese
2/3 cup milk
1 egg, beaten
l 1/2 teaspoons coarse salt
Preparation:
Combine first 4 ingredients in a medium bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Add cheese and milk, stirring until dry ingredients are just moistened. Turn dough out onto a lightly floured surface and knead about 12 times.
Divide dough in half and roll each half into a 12x8-inch rectangle. Cut dough lengthwise into eight 1-inch strips. Twist each into a pretzel shape; brush with beaten egg and sprinkle with coarse salt. Place on lightly greased baking sheets and bake at 400° for 15 minutes or until golden brown. Cool pretzels for a few minutes on wire racks; serve pretzels warm.
Makes about 16 soft pretzels.

Cheese Sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 cup milk
1 cup shredded Cheddar cheese
1 teaspoon prepared mustard
salt and pepper to taste
DIRECTIONS
In a medium-size saucepan, melt butter or margarine. Mix in flour and 1 teaspoon of salt. Stir continually until the mixture is simmering.
Slowly pour milk into the mixture. Continue stirring over a medium heat until the mixture has thickened. Stir in cheese and mustard. Continue stirring until all of the cheese is melted and the dip is smooth. Serve warm after adding salt and pepper to taste.