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Everything Pretzels with Chive Cream Cheese Spread

Once you make these chewy pretzels, you’ll never want to buy them again. Top with everything bagels seasoning and slather with chive cream cheese spread for a bold flavor in every bite.
Everything Pretzels
Yield 12 pretzels

Ingredients

Dough

  • 1/2 cup (120g) warm water, 110°F/43°C to115°F/46°C
  • 3 teaspoons (12g) granulated sugar, divided
  • 1 (0.25-ounce) package (7g) or 2 ¼ teaspoons Platinum Yeast
  • 4 1/2 cups (531g) all-purpose flour, divided, plus more for dusting
  • 1 tablespoon (9g) kosher salt (see note)
  • 1 cup warm whole milk, 110°F/43°C to115°F/46°C
  • 2 tablespoons (28g) unsalted butter, melted and cooled to 110°F/43°C

Water Bath

  • 8 cups (1,920g) water
  • 1/4 cup (60g) baking soda

Topping

  • Everything bagel seasoning, for sprinkling

Chive Cream Cheese Spread, recipe follows

Instructions

  • Make dough: : In a small bowl, whisk together ½ cup (120 grams) warm water, 1 teaspoon (4 grams) sugar, and yeast; let stand until foamy, 5 to 10 minutes.
  • In the bowl of a stand mixer fitted with the paddle attachment, mix 2 cups (250 grams) flour, salt, and remaining 2 teaspoons (8 grams) sugar at low speed until combined. Add yeast mixture, warm milk, and melted butter; beat at medium-low speed until combined, about 1 minute, stopping to scrape sides of bowl. With mixer on low speed, gradually add remaining 2¼ cups (281 grams) flour, beating just until combined and stopping to scrape sides of bowl.
  • Switch to the dough hook attachment. Beat at low speed until a soft, somewhat tacky dough forms, about 10 to 12 minutes, stopping to scrape sides of bowl and dough hook. (Dough will mostly pull away from sides of bowl and should pass the windowpane test). Shape dough into a smooth round.
  • Lightly grease a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
  • Cut 12 (6x5¼-inch) rectangles of parchment paper; place rectangles on 2 rimmed baking sheets, and dust with flour.
  • Shape pretzels: On a clean surface, divide dough into 12 portions (about 76 grams each). Gently deflate 1 portion to release any large air bubbles. (Keep remaining dough covered to prevent it from drying out.) Roll into a 24-inch-long strand that tapers at each end.
  • (See image below) Shape into a “U”; cross strands 3 inches from ends. Twist ends around each other once, and fold down so loose ends touch rounded part of “U” shape just to sides of center; gently press to secure, and carefully stretch to open pretzel shape, if necessary. Place on a prepared parchment rectangle. Repeat with remaining dough. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 to 45 minutes.
    Everything Pretzels
  • Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
  • Prepare water bath: In a medium saucepan, bring water and baking soda to a low boil over medium-low heat.
  • Using parchment rectangles to transfer, carefully lower pretzels, 1 or 2 at a time, top side down, into boiling water-baking soda mixture; discard parchment. Cook for 10 seconds per side. Remove dough using a large, slotted spatula or spoon, letting excess water drip off; place 1 inch apart on prepared pans. Sprinkle with everything bagel seasoning.
  • Bake pretzels: Bake, one pan at a time, until deep golden brown, 12 to 16 minutes. Let cool on pans for 5 minutes. Serve warm or at room temperature with Chive Cream Cheese Spread. Store in an airtight container for up to 3 days.

Notes

Salt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe.
 
 
Recipe by Bake From Scratch.