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Cheesy Pretzel Twists


1 can refrigerated biscuit dough
8 cheddar cheese sticks
4 c. water
1/4 c. baking soda
1 large egg, beaten
Coarse sea salt for sprinkling


Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper and spray with cooking spray.
Place cheese sticks on the tray and freeze for 30 minutes.
Cut each biscuit dough in half and roll into a long strip. Coil very tightly around each frozen cheese stick so that no cheese is exposed. Pinch to seal the edges. Repeat with the remaining cheese sticks and dough.
In a medium saucepan, combine water and baking soda. Bring to boil then reduce to a simmer. Drop in wrapped cheese sticks and let cook 1 minute, remove with a slotted spoon and transfer to baking sheet, making sure the pretzels aren’t touching.
Brush beaten egg over each pretzel. Sprinkle with salt. Bake for 15-20 minutes or until golden brown. Let cool for 10 minutes before serving.