Yield: 12 servings

Photography: Daniel Shechter

Styling: Noa Kanarek

Ingredients:
4 cups flour
3 tablespoons olive oil
1 tablespoon dry yeast
2 tablespoons sugar
1 tablespoon salt
1 ¼ cups milk
Cheese board:
Array of Tnuva cheeses: Tnuva Cheese Slices (Edam, Hickory Smoked Edam, Muenster Swiss), Tnuva Round Cheese (Muenster Cherry, Kaas Cherry, Swiss Habanero, Muenster Light Apple Cinnamon, Edam Hickory Smoked), Tnuva Cheese Wedges, Tnuva Feta Sheep’s/Cow’s Milk, Tnuva Labaneh, etc.
Arrange the cheeses in an attractive manner with dips of your choice.

Instructions:
1. Put all the dough ingredients in a mixer and using the dough hook, knead for about 7 minutes.
2. Put the dough in a greased bowl and let rise for about an hour in a warm place.
3. After the dough has risen, form into small balls. Roll each piece into a rope and form a pretzel shape. Place on a tray with parchment paper.
4. Fill a pot with water. Add 1 tablespoon baking soda and 1 tea bag and bring to a boil.
5. Using a slotted spoon, dip each pretzel in the boiling water for 20 minutes, and then place back on the tray.
6. Brush with beaten egg and sprinkle kosher salt on top.
7. Bake at 350⁰F for 25 minutes or until nicely browned. Serve next to the cheese board.