CHEESE PRETZELS

1 tablespoon active dry yeast

1 cup warm water

1 egg

1 1/2 cups starter

2 tablespoons butter, softened

2 cups of shredded sharp Cheddar cheese

1/4 cup sugar

2 teaspoons salt

5 1/2 to 6 1/2 cups flour

1 egg yolk

2 tablespoons water

crushed coarse salt

Grease two large baking sheets, set aside. Sprinkle yeast into 1 cup warm water, set aside for 5 minutes. Beat egg in large bowl, stir in starter, butter, Cheddar, sugar, salt and yeast/water mixture. Slowly add flour to make a soft dough. Place dough on floured surface. Clean and grease bowl, set aside. Knead dough, adding flour to make it stiff (8 to 10 min) Place in greased abowl, turning to grease all sides. Cover with cloth and place in warm spot. Let rise until doubled in bulk

(1 1/2 to 2 hours)

Beat egg yolk and 2 tablespoons water until smooth in a small bowl, set aside. Punch down dough. Divide into three equal portions, dividing each third into twelve equal pieces. Take each piece and roll between palms of your hands to make a rope about 18 inches long. Form rope into pretzel shape by placing rope in a U-shape facing away from you. About 2 inches from the ends, wrap the ends around each other, once. Keeping rope ends separated, lift ends and twisted section toward you. Pinch ends into closed end of U to complete.

Place pretzels on baking sheets, brush with egg-yolk mixture. Sprinkle with coarse salt. Cover with a cloth and place in a warm spot and let rise until double in bulk (30 min) Pre-heat oven to 400 F. Bake for 15 to 20 min. or until golden brown. Cool on rack, then serve. Makes 36