Cut the cheese into cubes and mix coarsely in a mixer (or, as I did, mix on high speed in a planetary mixer using the “leaf”).
Be sure to cube the butter and mix it in, as well as the flour and salt.
A granular mixture is obtained. At this point, add very cold water from the refrigerator little by little until you get a malleable mixture.
Wrap it in plastic wrap and let it rest for about 20 minutes, then remove the dough, roll it out into a not-too-thin sheet, and divide it into squares about 2cm on each side, or use a mold about the same size.
Use a floured toothpick to poke a small hole in the center of each pretzel.
Transfer to a baking sheet lined with baking paper and bake in a preheated ventilated oven at 175°C for 10-15 minutes.
Once your cheddar pretzels are ready, all you have to do is enjoy!
