Peanut Butter Ripple Philadelphia Style Ice Cream with Peanut Brittle and Pretzels


 
Peanut Butter Ripple Philadelphia Style Ice Cream with Peanut Brittle and Pretzels. This extra chunky philadelphia style ice cream is filled with crunchy peanut brittle, salty pretzels, and a creamy peanut butter swirl, making it the perfect treat for peanut butter lovers! #peanutbuttericecream #vanillaicecream #peanutbrittle #pretzelicecream
Peanut Butter Ripple Philadelphia Style Ice Cream with Peanut Brittle and Pretzels. This extra chunky philadelphia style ice cream is filled with crunchy peanut brittle, salty pretzels, and a creamy peanut butter swirl, making it the perfect treat for peanut butter lovers! #peanutbuttericecream #vanillaicecream #peanutbrittle #pretzelicecream
Peanut Butter Ripple Philadelphia Style Ice Cream with Peanut Brittle and Pretzels. This extra chunky philadelphia style ice cream is filled with crunchy peanut brittle, salty pretzels, and a creamy peanut butter swirl, making it the perfect treat for peanut butter lovers! #peanutbuttericecream #vanillaicecream #peanutbrittle #pretzelicecream
Peanut Butter Ripple Philadelphia Style Ice Cream with Peanut Brittle and Pretzels. This extra chunky philadelphia style ice cream is filled with crunchy peanut brittle, salty pretzels, and a creamy peanut butter swirl, making it the perfect treat for peanut butter lovers! #peanutbuttericecream #vanillaicecream #peanutbrittle #pretzelicecream
Peanut Butter Ripple Philadelphia Style Ice Cream with Peanut Brittle and Pretzels. This extra chunky philadelphia style ice cream is filled with crunchy peanut brittle, salty pretzels, and a creamy peanut butter swirl, making it the perfect treat for peanut butter lovers! #peanutbuttericecream #vanillaicecream #peanutbrittle #pretzelicecream

Hi hi! Happy Friday! I’ve been working loads this week on some really fun projects I’m excited to share with you! All of them will be live in the next month or so, and I just sent the last thing off for approval - it’s a kind of weird feeling because I’ve shot about five things this week, but it feels like I have nothing to show for it because none of them are posted yet. Instead I’ll share this with you - it’s a Peanut Butter Ripple Philadelphia Style Ice Cream with Peanut Brittle and Pretzels. And it’s a massive mouthful, but in the best way possible.

This ice cream isn’t really something that you can scoop. It’s basically all kinds of yum stuff, held together by a philadelphia ice cream base. We’ve talked about Philadelphia style ice cream here before - it’s egg free, so it’s easy to make, and super super yum. You do need an ice cream machine to make it, but as far as preparing the base goes, it’s a super easy from scratch ice cream base. You should definitely try it.

As far as the yum stuff goes, there’s a whole lot of peanutty, sweet, salty, goodness. I really wanted to make a peanut butter ice cream, but when it came to churning it, things got weird and the mixture came out a super strange texture - likely from all of the oil in the peanut butter. A quick workaround was to ditch the peanut butter ice cream base, and replace it with a peanut butter swirl throughout the ice cream. I also added in a couple more things - some peanut brittle, which is sweet, and salty, and super delicious even on its own, and a healthy dose of salty, crunchy pretzels. This is super chunky ice cream. But it’s also super delicious ice cream. Don’t say I didn’t warn you.

A few wee tips:

  • You want to stay away from Natural peanut butter in this recipe as it will separate and freeze weirdly. Go for the stuff that comes out homogenous from the container. It stays smooth when you warm it and freeze it.

  • This is definitely more of a chunky ice cream than a smooth, scoopable one. Just bear this in mind if you make it - we ended up using a knife to cut slices and eat them with a spoon instead of trying to scoop it. The taste makes it 100% worth it, I promise!

  • The peanut brittle goes quickly, so you will want to have your baking soda all ready to go!

 

 

Peanut Butter Ripple Philadelphia Style Ice Cream with Peanut Brittle and Pretzels

- Makes one litre / one quart / one loaf pan worth -

Ice Cream Base and peanut brittle from The Perfect Scoop

Peanut Brittle
1/2 tsp baking soda
180g light corn syrup (glucose, golden syrup or honey would work here too)
100g sugar
2 Tbsp water
225g Salted, roasted peanuts

Ice Cream Base
500g (2 cups) heavy Cream
150g (3/4 cup) granulated sugar
pinch of kosher salt
250g (1 cup) whole milk
1/2 tsp vanilla bean paste

Other Mix-ins
250g smooth peanut butter, warmed slightly in the microwave until it is a little runny
100g pretzels, chopped

 

- PROCESS -

PEANUT BRITTLE

Line a sheet pan with parchment paper or a silpat, and grease lightly with cooking spray. Measure out the baking soda, and sift if there are any lumps. Set aside ready to be used.

Place the corn syrup, sugar, and water in a heavy bottomed saucepan. Bring to a heavy boil, then add the peanuts. Cook, stirring frequently with a rubber spatula, until the mixture reaches 300°f / 149°c.

Remove from the heat and add the baking soda, stirring quickly to combine. Working quickly, transfer the mixture onto the prepared baking sheet, and spread with the spatula into a thin layer.

Leave the brittle to set, before breaking up into chunks and chopping coarsely. Store in an airtight container or use immediately.

ICE CREAM BASE

Combine 250g (1 cup) of the Cream, Sugar, and salt in a small pot, and heat over low heat, stirring gently, until warmed through and the sugar has dissolved. 

Remove from the heat and add the rest of the cream, the milk, and vanilla bean paste. Transfer to a container, and place in the refrigerator until completely cool.

Place a loaf pan or whatever vessel you are going to use to freeze the ice cream in the freezer (A loaf pan works well for layering). 

Churn the ice cream base in your ice cream maker according to manufacturer's instructions. In the last 5 minutes of churning, add in the peanut brittle and chopped pretzels.

 
ASSEMBLY

Place a loaf pan in the freezer. Once the ice cream has finished churning, remove it from the machine. Layer a third of the mixture into the loaf pan, then drizzle over about a third of the warmed peanut butter, swirling with a knife. Repeat the layering process, layering up ice cream and peanut butter, until you have used up all your ice cream mixture - leave some peanut butter swirl on the top.

Press a piece of wax paper directly against the surface of the ice cream, and freeze until solid, ideally overnight.

Peanut Butter Ripple Philadelphia Style Ice Cream with Peanut Brittle and Pretzels. This extra chunky philadelphia style ice cream is filled with crunchy peanut brittle, salty pretzels, and a creamy peanut butter swirl, making it the perfect treat for peanut butter lovers! #peanutbuttericecream #vanillaicecream #peanutbrittle #pretzelicecream

Caramelised Onion, Goat Cheese, and Sundried Tomato Pesto Pretzel Buns


 
Caramelised Onion, Goat Cheese, and Sundried Tomato Pesto Pretzel Buns - chewy, golden brown pretzel buns are filled with a flavourful filling before being baked to golden brown perfection. These would make the most perfect snack or light meal, and are great for feeding a crowd! #pretzelbun #pesto #sundriedtomatopesto
Caramelised Onion, Goat Cheese, and Sundried Tomato Pesto Pretzel Buns - chewy, golden brown pretzel buns are filled with a flavourful filling before being baked to golden brown perfection. These would make the most perfect snack or light meal, and are great for feeding a crowd! #pretzelbun #pesto #sundriedtomatopesto
Caramelised Onion, Goat Cheese, and Sundried Tomato Pesto Pretzel Buns - chewy, golden brown pretzel buns are filled with a flavourful filling before being baked to golden brown perfection. These would make the most perfect snack or light meal, and are great for feeding a crowd! #pretzelbun #pesto #sundriedtomatopesto
Caramelised Onion, Goat Cheese, and Sundried Tomato Pesto Pretzel Buns - chewy, golden brown pretzel buns are filled with a flavourful filling before being baked to golden brown perfection. These would make the most perfect snack or light meal, and are great for feeding a crowd! #pretzelbun #pesto #sundriedtomatopesto
Caramelised Onion, Goat Cheese, and Sundried Tomato Pesto Pretzel Buns - chewy, golden brown pretzel buns are filled with a flavourful filling before being baked to golden brown perfection. These would make the most perfect snack or light meal, and are great for feeding a crowd! #pretzelbun #pesto #sundriedtomatopesto
Caramelised Onion, Goat Cheese, and Sundried Tomato Pesto Pretzel Buns - chewy, golden brown pretzel buns are filled with a flavourful filling before being baked to golden brown perfection. These would make the most perfect snack or light meal, and are great for feeding a crowd! #pretzelbun #pesto #sundriedtomatopesto

Hi hi! We are back from the most amazing 10 days in Canada with my family - we were staying at my Poppa’s house on a lake on Vancouver Island, and it was just the best. We had some full on family time (my family takes full on to the next level in the best way possible), loads of swims in the lake, and all the catch ups. I don’t get to see my family super often as we live so far away from each other (I moved to the other side of the world so it’s totally my fault), so it was so nice to just have some concentrated time with them to hang out and do family stuff.

It kind of sucks to be back now and back to reality, buuuut I’m excited because I have so many fun recipes to share with you! I worked my butt off before we left to get a good backlog of things done, and there’s some really delicious things coming up - in particular, these caramelised onion, goat cheese, and sundried tomato pesto pretzel buns!

I love anything pretzel, which could be to do with my love of chewy bread, but is likely to do with my love of everything salty. If you haven’t made pretzels at home before, they are pretty easy, and super fun to make, and just so, so good. I was initially going to attempt a stuffed pretzel for this recipe, but I tried it once and it was a stage 12 disaster, so after an SOS text to my good friend Erin, I settled on these buns, which really ended up being the best of both worlds, because you can load them up with the filling, giving you a very ideal bun to filling ratio.

I used my standard pretzel dough with a couple of tweaks, but instead of rolling it out and shaping it into a twisty pretzel, I made little rounds of dough which I then added the filling to. These wee dudes are rolled out, given a second rise uncovered to help develop a little skin, and then are given the pretzel treatment - a soak in a baking soda bath, which gives them the golden brown and chew characteristic of a pretzel. They then get given a quick egg wash and a sprinkle with pretzel salt (best stuff ever), before being filled with the most delicious filling.

For the filling I kept it pretty simple - I caramelised off some onions, added in some soft, fresh goat cheese, and then hit it with a burst of flavour by way of Filippo Berio’s Sundried Tomato Pesto. I love their pestos for so many reasons, and always have my pantry stocked with all of the flavours, and the Sundried Tomato played off so well with the other filling ingredients. I love the pesto for giving a super quick and easy flavour burst - I often stir a big spoon of it into pasta sauces, dips, or other little snacky things. It’s just the best. You can check out all their other flavours here - the classic, the spicy tomato, or the tomato ricotta would all go so well in these too. These Pretzel buns would make a perfect light meal, or would be incredible served alongside a soup, or for a little starter or mid day snack. I’m a huge fan, and I hope you are too! x

A few wee tips:

  • Some pretzel recipes will have you use lye to soak the pretzels in. Giving the pretzels a wee bath in lye (sodium hydroxide) helps to speed up the Maillard reaction, which gives the pretzels that lovely brown colour and chew. However, lye is caustic (alkaline) and you have to take a lot of safety precautions such as safety goggles, so I used something a little less alkaline but still very effective - baked baking soda. Baking soda (sodium bicarbonate) is moderately alkaline, but baking it produces sodium carbonate, which is slightly more alkaline, so therefore perfect for dipping your pretzels without having to worry about the safety risk of using Lye.

  • To make baked baking soda: Line a sheet pan with foil, and spread 1 cup of baking soda evenly over it. Bake at 250˚f / 121˚c for one hour, then transfer to an airtight container. This will be enough for four batches of pretzels - you use 1/4 cup at a time.

  • I bake these on silicone mats as I find it is easiest. If you take the pretzels straight out of the water bath and put them directly onto parchment paper, it makes the paper soggy, and it sticks. There are two ways around this - either transfer them onto a wire rack to dry off slightly before you transfer them to the parchment paper, or bake on a silicone mat, in which case you can transfer straight onto the baking sheet because there isn’t a risk of sticking.

  • I baked these off one tray at a time because my oven can be a little finicky - if you do this too, leave the tray that aren’t baked yet in the fridge, and start the soaking and filling process while the first tray is baking. Most ovens should be fine though - just make sure that you rotate the pans half way through the cooking process.

  • If you want to make the dough the night before, this dough rises beautifully in the fridge.

  • Usually the second rise of a bread is done lightly covered - I do my second rise for the pretzels uncovered, which allows them to develop a little bit of a skin, which helps them to keep their structure in the baking soda soak. I also pop them into the fridge for about 15 minutes before I soak them, just to help them hold up nicely once they hit the warm water soak.

  • Making caramelised onions can kind of be a pain, but I promise that it is worth it! I like to put them on while I’m doing something else in the kitchen and just have them on low on the back of the stove - I always make more than I need as they are so good added into scrambled eggs, a quiche, scones, a dip, etc. They are super versatile and it’s not much more work to make more than you need for one recipe! If you don’t want to make them and you have access to a good store bought onion jam or jarred caramelised onions, then that will work great too.

  • Make the Caramelised onions with enough time to allow them to cool - I usually need at least 45 minutes to get them properly caramelised, so I like to get them going before I make the dough, and then finish them off while the dough is rising, then spread them out in a shallow container to cool before making into the filling. Alternatively you can make them a day or few days before.

 

 

Caramelised Onion, Goat Cheese, and Sundried Tomato Pesto Pretzel Buns

- Makes 10 Pretzel Buns -

Pretzel Dough
135g milk, lukewarm
2 Tbsp Dark Brown Sugar
2 1/4 tsp active dry yeast
500g all-purpose flour
2 tsp Kosher Salt
50g butter, at room temperature
130g light beer (Sub with water if you like)

Filling
4 Large white onions (about 1500g total), thinly sliced
115g fresh goat cheese, at room temperature
100g Filippo Berio Sundried Tomato Pesto

To Soak: 1/4 cup baked baking soda (see notes), plus 6 cups water

Egg wash - 1 egg whisked with 1 Tbsp water
Pretzel Salt to finish (optional) 
Fresh Chives to Garnish (optional)

- PROCESS -

PRETZEL DOUGH

Place the lukewarm milk, 1 Tbsp of the sugar, and the yeast in a medium sized bowl, and stir to combine. Leave for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook attachment, place the remaining sugar, flour, salt, and butter, and mix briefly to combine.

Add the milk mixture and the beer to the dry ingredients, and mix on low for 2-3 minutes, until the dough begins to come together. Increase the speed to medium, and knead for a further 15-20 minutes, until the dough is smooth and stretchy (it needs a little more kneading than you expect).

Shape the dough into a ball, and transfer to a lightly oiled bowl. Cover with plastic wrap and leave in a warm spot for 45 minutes to an hour, or until doubled in size. This initial rise can also be done in the fridge overnight (see notes).

Turn the dough out onto a work surface (do not flour), and weigh the dough then divide into 10 equal sized balls. Shape each into a ball, then place on the bench under plastic wrap to rest. Keep covered until you are ready to use.

Line two baking sheets with silicone mats or parchment paper (see note about baking on parchment paper)

Flatten out each dough ball slightly, then roll into a 4” circle using a rolling pin. Transfer to the prepared sheet. Repeat the rolling process with the other dough balls, leaving enough space between them to accomodate rising (5 on each sheet works well for me)

Rise the dough rounds, uncovered, at room temperature for 30 to 45 minutes, or until puffy, then transfer to the fridge for a further 20 minutes.


FILLING

To make the caramelised onions, place a large frying pan or skillet over medium heat. Add about 2 Tbsp oil, and the onions, stirring to coat. Add a big pinch of salt. Reduce the heat slightly, and continue to cook the onions for a further 45 to 55 minutes, reducing the heat as necessary and stirring every few minutes. Add a little extra oil or water if needed to stop the onions drying out. 

The onions are done once they are collapsing, and dark brown in colour. They will have reduced significantly. 

Remove from the heat and allow to cool.

To make the pretzel filling, in a medium bowl, combine 200g of the caramelised onions, the fresh goat cheese, and the Filippo Berio Sundried Tomato Pesto.

ASSEMBLY

Preheat the oven to 475°f / 245°c. In a large, shallow, nonreactive pan (I used an enamelled cast iron skillet), combine 1/4 cup baked baking soda and 6 cups of water. Heat until the solution is steaming, then turn off.

Working with one dough round at a time, carefully lift off the baking sheet, and place upside down in the solution. Soak for 10 seconds, then carefully flip over and soak for another. Remove using a slotted spatula or another flat utensil, and place onto the silicone mat lined baking sheet.

Repeat with the rest of the dough rounds.

Using a lightly oiled measuring cup or the back of a round spoon, create an indentation in the middle of each of the dough rounds. Brush the edges of the dough rounds with egg wash, and then sprinkle with pretzel salt (I like to do this before adding the filling because it works out tidier). Add 2 Tbsp filling to the centre of each dough round.

Bake the Pretzel Buns for 10-12 minutes, or until deeply golden brown, rotating the pans once during the baking process if you are baking two trays at once.

Remove from the oven and allow to cool slightly before garnishing with the chives.

Best eaten on the day that they are made - however if you are planning on having leftovers, do not add salt to all of them as the salt can make them soggy. Rewarm briefly in the microwave if desired before eating.

Caramelised Onion, Goat Cheese, and Sundried Tomato Pesto Pretzel Buns - chewy, golden brown pretzel buns are filled with a flavourful filling before being baked to golden brown perfection. These would make the most perfect snack or light meal, and are great for feeding a crowd! #pretzelbun #pesto #sundriedtomatopesto

Thank you so much to Filippo Berio for sponsoring this post! All opinions are my own.

Pretzels with Cheese Sauce Dip


 
Authentic pretzels, baked until perfectly soft and golden brown, dipped in a super easy cheesy mustard dipping sauce that comes together extremely quickly. The perfect snack for a crowd. #pretzels #cheesesauce #cheesedip #americancheese #bread #homemadepretzels #bakingsodadip
Authentic pretzels, baked until perfectly soft and golden brown, dipped in a super easy cheesy mustard dipping sauce that comes together extremely quickly. The perfect snack for a crowd. #pretzels #cheesesauce #cheesedip #americancheese #bread #homemadepretzels #bakingsodadip
DSC08269.jpg
Authentic pretzels, baked until perfectly soft and golden brown, dipped in a super easy cheesy mustard dipping sauce that comes together extremely quickly. The perfect snack for a crowd. #pretzels #cheesesauce #cheesedip #americancheese #bread #homemadepretzels #bakingsodadip
Authentic pretzels, baked until perfectly soft and golden brown, dipped in a super easy cheesy mustard dipping sauce that comes together extremely quickly. The perfect snack for a crowd. #pretzels #cheesesauce #cheesedip #americancheese #bread #homemadepretzels #bakingsodadip
Authentic pretzels, baked until perfectly soft and golden brown, dipped in a super easy cheesy mustard dipping sauce that comes together extremely quickly. The perfect snack for a crowd. #pretzels #cheesesauce #cheesedip #americancheese #bread #homemadepretzels #bakingsodadip
Authentic pretzels, baked until perfectly soft and golden brown, dipped in a super easy cheesy mustard dipping sauce that comes together extremely quickly. The perfect snack for a crowd. #pretzels #cheesesauce #cheesedip #americancheese #bread #homemadepretzels #bakingsodadip
Authentic pretzels, baked until perfectly soft and golden brown, dipped in a super easy cheesy mustard dipping sauce that comes together extremely quickly. The perfect snack for a crowd. #pretzels #cheesesauce #cheesedip #americancheese #bread #homemadepretzels #bakingsodadip
Authentic pretzels, baked until perfectly soft and golden brown, dipped in a super easy cheesy mustard dipping sauce that comes together extremely quickly. The perfect snack for a crowd. #pretzels #cheesesauce #cheesedip #americancheese #bread #homemadepretzels #bakingsodadip

It has taken me a really, really long time to properly fall in love with New York. I moved here four years ago, chasing a two-year long-distance relationship (which worked out for the best!), and kind of expected to just instantly fit in. Turns out that it’s not all that simple. It took me a long time to make friends that were ‘mine’, rather than just Richard’s friends, and I found it really hard being away from home, and finding a new routine in this big, strange city. There was also this weird feeling of guilt - that I should be having the time of my life living in my dream city, yet somehow, I wasn’t.

New York and I are getting there, but soft pretzels with cheese sauce and I were love at first sight. I had one for the first time the day I landed in NYC, and it’s been a long-term committed relationship ever since. I’m addicted.

So when The Feedfeed and Land O’Lakes® asked me to make a Sandwich using their Deli American inspired by my hometown (NYC), I knew it had to have a cheesy dip situation, and include my fave NYC carb, pretzels. I decided to keep my ‘Sandwich’ simple to really highlight how delicious the Land O Lakes® Deli American Cheese is, and make pretzels, and a super cheesy, stringy, mustardy dipping sauce to go alongside. A lot of people find pretzels a little intimidating, but I promise once you have made them once, you won’t be able to stop, especially when they are paired with this cheesy dipping sauce. Land O Lakes® Deli American makes things super easy and delicious - it is sliced fresh at the deli, which makes for a fairly epic cheese sauce.

The pretzels come together super easily - a little bit of beer in the dough adds another depth of flavour. You can either prepare the dough the night before, or make the day of, and can shape it into whatever shape you like (I tested a bunch of things, from rolls to hotdog shaped buns, to sticks to bites) - whatever you prefer to use as a vessel to get as much cheese sauce in your mouth in one go. The cheese sauce can be easily reheated, making preparing it ahead of time super easy. Happy dipping!

A few wee tips:

  • Some pretzel recipes will have you use lye to soak the pretzels in. Giving the pretzels a wee bath in lye (sodium hydroxide) helps to speed up the Maillard reaction, which gives the pretzels that lovely brown colour and chew. However, lye is caustic (alkaline) and scary, so I used something a little less alkaline but still very effective - baked baking soda. Baking soda (sodium bicarbonate) is moderately alkaline, but baking it produces sodium carbonate, which is slightly more alkaline, so therefore perfect for dipping your pretzels without having to worry about the safety risk of using Lye. Yay chemistry!

  • To make baked baking soda: Line a sheet pan with foil, and spread 1 cup of baking soda evenly over it. Bake at 250˚f / 121˚c for one hour, then transfer to an airtight container. This will be enough for four batches of pretzels - you use 1/4 cup at a time.

  • I tested these a bunch of ways. At first, I found that putting the pretzels straight out of the water bath onto the parchment caused all kinds of issues. They were sticking very, very badly. I found two ways around this - either drain the pretzels for a few minutes on a wire rack after dipping and then transfer to lightly oiled parchment paper, or line the baking sheets with silpats or silicone baking sheets rather than baking paper. I found baking on silicone to be the easiest option - once the pretzels come out of the dip they are a little delicate, so moving them from the rack to the baking sheet can be a little stressful. A few silpats or silicone baking sheets are a great investment!

  • I also tested a half batch of both the pretzels and the cheese sauce, and both work perfectly.

  • If you don’t want to make pretzel shapes, these can also be made into rolls too which would be perfect for hot dogs (hot dogs dipped in this cheese sauce would also be perfect, just saying)

  • These also do great with an overnight rise if you wanted to prep the dough ahead. Just bring it out 45 minutes to an hour or so before you shape them to give it some time to warm up slightly.

  • Often bread recipes will ask you to turn the dough out onto a lightly floured surface. Avoid using flour if you can because the friction between the bench and the dough makes it much easier to roll out.

  • With most breads, we do the second rise lightly covered. With pretzels you want to do the second rise uncovered, so that they develop a wee skin which stands up against the baking soda bath. They also have a quick spin in the fridge just before you dip them so that they don’t get too soft and hard to work with once they hit the warm water.

  • This cheese dip is crazy easy to make. You can customize however you like. It is best served warm, so I suggest serving it in a microwave safe dish - when it needs re-heating, you can just zap it for 30 second intervals, stirring well between each, until it is the temperature and consistency you like. I reheated some that had been in the fridge for two days and it was still perfect!

 

 

Pretzels with Cheese Sauce Dip

- Makes about 12 pretzels and dip -

Pretzels
190g whole milk, lukewarm
3 Tbsp brown sugar, divided
12g active yeast
750g all-purpose flour
3 tsp salt
70g butter, at room temperature
200g light beer, room temperature

To boil: 1/4 cup baked baking soda (see notes), plus 6 cups water

Egg wash - 1 egg whisked with 1 Tbsp water
Pretzel salt to finish (optional)

Cheese Sauce Dip
3 Tbsp all-purpose flour
3 Tbsp butter
480ml whole milk (2 cups)
Salt and pepper to season
10 slices (200g) Land O Lakes® Deli American, cut into quarters
50g sharp cheddar cheese
70g cream cheese, at room temperature
1/2 teaspoon smoked paprika (optional)
1/4 teaspoon cayenne pepper, plus more to taste
1 tsp wholegrain mustard

 

- PROCESS -

PRETZELS

Place the lukewarm milk, 1 Tbsp of the sugar, and the yeast in a medium sized bowl, and stir to combine. Leave for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook attachment, place the remaining sugar, flour, salt, and butter, and mix briefly to combine.

Add the milk mixture and the beer to the dry ingredients, and mix on low for 2-3 minutes, until the dough begins to come together. Increase the speed to medium, and knead for a further 15-20 minutes, until the dough is smooth and stretchy (it needs a little more kneading than you expect).

Shape the dough into a ball, and transfer to a lightly oiled bowl. Cover with plastic wrap and leave in a warm spot for 45 minutes to an hour, or until doubled in size. This initial rise can also be done in the fridge overnight (see notes).

Turn the dough out onto a work surface (do not flour), and weigh the dough then divide into 12 equal sized balls. Shape each into a ball, then place on the bench under plastic wrap to rest. Keep covered until you are ready to use.

Line three baking sheets with silpats / silicone baking mats, or parchment paper (see notes).

Working with one piece of dough at a time, roll the dough into a long thin sausage, 30” (76cm) long. This will seem very thin but is necessary in order for the pretzels to be the right shape once risen. If you would like them a little thicker, roll the dough sausage a little shorter.

Make the dough into a ‘U’ shape, then cross the two ends over twice to form a twist, then bring the ends down and press onto the rounded part of the pretzel (this article has photos that explain well). Transfer to a lined baking sheet.

Repeat the process with the remaining dough balls, until you have 12 pretzels. Space evenly amongst the baking sheets (you can get away with using two sheets but things get a bit squishy).

Rise the pretzels, uncovered, at room temperature for 30 minutes, then transfer to the fridge for a further 10 minutes.

Preheat the oven to 475˚f / 245˚c. In a large, shallow pan (I used a frying pan / skillet), combine 1/4 cup baked baking soda and 6 cups of water. Heat until the solution is steaming, then turn off.

Working with one pretzel at a time, carefully lift off the baking sheet, and place upside down in the solution. Soak for 10 seconds, then carefully flip over and soak for another. Remove using a slotted spatula or another flat utensil, and place onto the silicone mat lined baking sheet.

Repeat with the remaining pretzels - if you are baking on three trays, do not dip the third tray of pretzels until just before you bake them.

Egg wash the pretzels just before you bake them, and use a razor blade or sharp knife to score the rounded part of the pretzel (see photos). Sprinkle with pretzel salt.

Bake two trays at once for 9-10 minutes, switching trays half way through, until the pretzels are golden brown. While the two trays are baking, dip the third tray and then repeat the egg washing and baking process.

Allow to cool slightly on the trays, and then transfer to a cooling rack and allow to cool completely. Serve with cheese dip (recipe follows). Best eaten on the day that they are made - if you are planning on keeping some for more than one day, do not add the salt as it makes them soggy.

 

CHEESE SAUCE DIP

In a medium pot, melt the butter, and then add the flour, whisking well to combine. Cook, for 1-2 minutes over medium heat, or until the mixture is bubbly and foaming slightly. Remove from the heat, and, whisking constantly, add the milk. Whisk well to combine, then return to the heat and cook for a further 4-5 minutes, whisking continuously, until the mixture has thickened. Season well with salt and pepper. Remove from the heat and add the Land O Lakes® Deli American, the sharp cheddar, and the cream cheese, and mix well to incorporate, continuing to stir until the cheese is melted. Add the smoked paprika, cayenne pepper and wholegrain mustard and stir well.

Transfer to a microwave safe dish and serve warm alongside the pretzels. As needed, rewarm in the microwave by zapping for 30 seconds at a time, stirring well between each interval, until warm and smooth. Store leftovers in an airtight container in the fridge.

Authentic pretzels, baked until perfectly soft and golden brown, dipped in a super easy cheesy mustard dipping sauce that comes together extremely quickly. The perfect snack for a crowd. #pretzels #cheesesauce #cheesedip #americancheese #bread #homemadepretzels #bakingsodadip
Authentic pretzels, baked until perfectly soft and golden brown, dipped in a super easy cheesy mustard dipping sauce that comes together extremely quickly. The perfect snack for a crowd. #pretzels #cheesesauce #cheesedip #americancheese #bread #homemadepretzels #bakingsodadip

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