Find A Store

Skillet Pretzel Bread with Cheese Dip

Name: Skillet Pretzel Bread with Cheese Dip
Ingredients: 2 to 2 1/4 cups (250 to 281g) all-purpose flour, divided; 1 tablespoon (14g) firmly packed light brown sugar; 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast; 1 1/2 teaspoons (4.5g) kosher salt (see note); 1 teaspoon (1.5g) onion powder; 1/2 cup (120g) whole milk; 1/4 cup (60g) water; 1 tablespoon (14g) unsalted butter; 1 1/2 teaspoons (1.5g) chopped fresh sage; 8 cups (1920g) water; 1/4 cup (60g) baking soda; 1 large (19g) egg yolk; 1 tablespoon (15g) water; 2 teaspoons (6g) smoked flaked sea salt (optional); (makes about 5 cups); 8 ounces (226g) cream cheese, room temperature; 1/2 cup (112g) mayonnaise; 1 tablespoon (15g) Worcestershire sauce; 1 teaspoon (2g) dry mustard; 1/2 teaspoon (1g) paprika; 1/2 teaspoon (0.75g) onion powder; 3 cups (339g) shredded sharp Cheddar cheese; 3 cups (339g) shredded smoked Gouda cheese; 1 (4-ounce) jar (113g) diced pimientos, drained and patted dry; 1/3 cup (30g) chopped green onion; 1/2 teaspoon (0.5g) chopped fresh sage; Sliced green onion (for garnish)

Combining perfectly chewy pretzel bread with a decadent pimiento cheese dip, this one-skillet wonder is the perfect appetizer for your next get-together or game day spread.

Yield 16 rolls

Print Recipe Pin Recipe

Reviews

Ingredients

Dough

2 to 2 1/4 cups (250 to 281g) all-purpose flour, divided
1 tablespoon (14g) firmly packed light brown sugar
1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
1 1/2 teaspoons (4.5g) kosher salt (see note)
1 teaspoon (1.5g) onion powder
1/2 cup (120g) whole milk
1/4 cup (60g) water
1 tablespoon (14g) unsalted butter
1 1/2 teaspoons (1.5g) chopped fresh sage

Water Bath

8 cups (1920g) water
1/4 cup (60g) baking soda

Topping

1 large (19g) egg yolk
1 tablespoon (15g) water
2 teaspoons (6g) smoked flaked sea salt (optional)

Cheese Dip

(makes about 5 cups)
8 ounces (226g) cream cheese, room temperature
1/2 cup (112g) mayonnaise
1 tablespoon (15g) Worcestershire sauce
1 teaspoon (2g) dry mustard
1/2 teaspoon (1g) paprika
1/2 teaspoon (0.75g) onion powder
3 cups (339g) shredded sharp Cheddar cheese
3 cups (339g) shredded smoked Gouda cheese
1 (4-ounce) jar (113g) diced pimientos, drained and patted dry
1/3 cup (30g) chopped green onion
1/2 teaspoon (0.5g) chopped fresh sage
Sliced green onion (for garnish)

Instructions

Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup (125 grams) flour, brown sugar, yeast, kosher salt, and onion powder.
In a small saucepan, heat milk, water, and butter over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture, and beat at medium speed until combined. With mixer on low speed, gradually add 1 cup (125 grams) flour and sage, 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 sticky dough forms, 5 to 6 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a lightly floured surface, and shape into a smooth round.
Lightly oil a medium 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, about 30 to 45 minutes.
Make cheese dip: In a large bowl, whisk together cream cheese, mayonnaise, Worcestershire, dry mustard, paprika, and onion powder until smooth. Stir in Cheddar, Gouda, pimientos, green onion, and sage until well combined. Cover and set aside until ready to use. (Note: This is best used at room temperature when baking. If making ahead of time, let come to room temperature before using.)
Preheat oven to 375°F (190°C). Spray a 12-inch cast-iron skillet with cooking spray.
Turn dough out onto a very lightly floured surface; divide dough into 16 equal portions (about 30 grams each). Roll each portion into a ball, pinching seams closed. Cover and let rise in a warm, draft-free place (75°F/24°C) until indentation remains after lightly touching dough with fingertip, about 20 minutes.
Prepare water bath: In a 4-quart stockpot, bring water and baking soda to a gentle boil.
Carefully drop pretzels, 2 at a time, top side down, into boiling water mixture.
Cook for 30 seconds; turn, and cook for 30 seconds. Using a spider strainer, lift, and let excess water drip off; arrange boiled dough on outer edge of prepared skillet. (They will be very close.)
Make egg wash: In a small bowl, whisk together egg yolk and water. Brush dough with egg wash.
Using a lame or a small sharp knife, score an “X” on top of each pretzel. Sprinkle with sea salt (if using). Spread Cheese Dip in center of skillet.
Bake until bread is deep golden brown and cheese is bubbly, 16 to 18 minutes. Let cool for 10 minutes. Garnish with green onion, if desired. Serve warm.

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.