In a large bowl, stir togehter flour, Parmesan cheese, garlic
powder, basil, rosemary, and oregano. Using a pastry blender, cut
in butter until mixture resembles fine crumbs. Stir in cheddar
cheese.
Sprinkle water over flour mixture, 1 tb at a time, stirring lightly
with a fork until dough holds together. Gather dough into a ball.
Divide dough in half, then cut each half into 12 equal pieces. (If
dough is soft, wrap in paastic wrap and refrigerate until firm.)
Place each piece of dough on lightly floured board; roll with your
palms to make an 11-inch rope. Twist each rope into a pretzel
shape. Place on ungreased baking sheets. Bake at 425 degrees F
until golden brown (12 to 15 minutes). Transfer to racks; let cool
completely.
Wrap airtight; store at room temperature for up to 2 days, in
freezer up to 1 month. Recrisp before giving by arranging (still
frozen) on baking sheets and bake in 350 degree F oven until hot (5
to 7 minutes).
