Cheese Pretzels

• 1/2 cup butter unsalted, softened
• 2 1/2 cups cheddar cheese aged, shredded
• 2 tablespoons dijon mustard
• 1 1/4 cups flour, all-purpose
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 each egg whites

1. Shape these nibblies into pretzels, or make sticks or rounds.
2. You can make them up to three days ahead, then store in a cookie tin.
3. Serve at toom temperature or reheat them in a 300 oven for 5 min.
4. POPPY OR SESAME SEEDS In bowl, cream butter until fluffy; beat in cheese and mustard.
5. Combie flour, salt and cayenne; add to bowl and stir just until mixture holds together, being careful not to overmix.
6. Form into disc and wrap in plastic wrap.
7. Chill for 30 minutes Divide into 1 tablespoon balls; roll each ball into 10 inch strip.
8. Twist ends over each strip to form pretzel; place on baking sheet.
9. Brush with egg white; prinkle with poppy seeds.
10. Bake in 375 oven for 12 to 15 minutes or until pale golden color.

butter, cheddar cheese aged, mustard, flour, salt, cayenne pepper, egg whites

Taken from recipeland.com/recipe/v/cheese-pretzels-32809 (may not work)