- Level: Easy
- Total: 1 hr 5 min (includes chilling time)
- Active: 25 min
- Yield: 24 twists
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 105
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 3 g
- Cholesterol
- 27 mg
- Sodium
- 65 mg
- Level: Easy
- Total: 1 hr 5 min (includes chilling time)
- Active: 25 min
- Yield: 24 twists
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 105
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 3 g
- Cholesterol
- 27 mg
- Sodium
- 65 mg
Ingredients
Directions
- Position oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 rimmed baking sheets with parchment paper.
- Combine the flour, salt, cayenne, paprika, garlic powder and a few grinds of black pepper in a food processor and pulse until mixed. Add the Cheddar, butter and sour cream and process until the mixture forms a ball. Form the dough into a disc, then wrap it in plastic wrap and refrigerate until firm, about 30 minutes.
- Break off a tablespoon of dough and roll it between your hands or on a work surface to form a rope about 10 inches long. Twist the rope into a pretzel shape and place it on one of the prepared baking sheets. Repeat with the remaining dough to make 24 twists (12 per baking sheet).
- Beat the egg with a small splash of water. Brush the twists very lightly with the egg wash. Put a little paprika in a small sieve and dust over the twists.
- Bake the twists, switching the positions of the baking sheets halfway through, until golden brown on the underside and pale golden on top, about 12 minutes.
