Warm Cheddar Pretzels Recipe Paired with Merlot

Cheddar PretzelsCheddar Pretzels

Find Comfort in the Cold

And just like that, the holidays are over; they’re gone as fast as they came. But that doesn’t mean there’s nothing else to look forward to this winter. It may be cold and snowy, but that means you can have fun sledding in the park and skiing.

And the best part about that is: you get to have some après-skiing snacks. Like this yummy recipe for Cheddar Pretzels. They’re easy to make, and so, so delicious. Made with Canadian Medium Cheddar, they are the perfect salty, sharp, and savoury snack to warm you up after a long day outside.

And, of course, what snack would be complete without wine (yes, even soft pretzels can be eaten with wine). One of my favourite wines is Mission Hill Family Estate Reserve Merlot.

Dry and full-bodied, it’s ripe, smooth, and has intense aromas of rich black fruit, chocolate cake, and cola. And if you’re interested in just a little bit more comfort, why not invite a few girlfriends over too? After all, there’s nothing more comforting than good company.

Cheddar Pretzels Recipe:

Ingredients: Mission Hill Family Estate Reserve Merlot

1 1/3 cups (325 mL) milk
3 cups (750 mL) unbleached all-purpose flour
1 tbsp (15 mL) sugar
2 tsp (10 mL) instant yeast (quick-rising)
1 tsp (5 mL) salt
1 ¾ cups (425 mL) Canadian Medium Cheddar, shredded and divided
1 egg, beaten
1 tbsp (15 mL) coarse salt

Preparation & Cooking:

Heat milk in microwave for 1½ minutes.

In a large bowl or stand mixer (using a dough hook), mix 1 cup (250 mL) flour, sugar, yeast, and salt.

Add warm milk and mix at low speed while gradually adding the rest of the flour and 1½ cups of Cheddar.

Mix until the dough forms into a ball that does not stick to your fingers.

Divide dough into 8 equal parts. Roll each into a rope of about 22” (55 cm) long and ½” (1 cm) in diameter.

Shape into a “U” and twist the ends of the rope together twice. Bring the two ends back to the U base and fold down to make them stick in a nice pretzel shape.

Transfer to a baking sheet lined with parchment paper. Place in a cold oven (away from drafts) and let rise 30-45 minutes. Pretzels must almost double in size.

Remove pretzels from oven. Preheat the oven to 400°F (200°C). Brush pretzels with beaten egg and sprinkle with remaining Cheddar and coarse salt.

Bake in centre of the oven for 10-15 minutes or until golden brown. Serve hot or cold.



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