Preheat oven to 400°F. Place pastry on a sheet of wax paper; sprinkle evenly with 1/3 cup Parmesan; top with another sheet of wax paper. Using a rolling pin, roll out pastry slightly, flip pastry over, peel off paper and sprinkle evenly with another 1/3 cup cheese. Cover with wax paper; roll out into a 12-by-10-inch rectangle. Remove wax paper. Cut dough lengthwise into 24 strips. Shape each into a 2 1/2 -inch pretzel; arrange on 2 greased baking sheets.
Brush dough with egg yolk; sprinkle with remaining 1/3 cup cheese. Bake until golden, rotating pans once, 12 minutes. Serve with mustard for dipping.
I really only have a question. It says it yields 24. .50 per serving? How many pretzels in a serving? 180 calories?! That FAT number better be for the whole batch! They sound yummy but not worth the trouble with those numbers
I haven't tried this, but I think you could have different variations depending on what you like, aka garlic, cinnamon, etc. I would use the shiny side of freezer paper to do the prep with. Will let you know how it works.
After adding cheese, pastry stuck to the wax paper. I also think this is way, way too much cheese for the amount of pretzels. Also, my pretzels did not puff up at all, whatsoever. If anyone has any advice, or have tried this, please let me know, I may try It again.
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