Sweet Pretzel Sticks with Strawberry Cream Cheese Dip
These soft pretzels are a fun-to-make, fun-to-eat snack that’s perfect for after school or even dessert. The smell of these pretzels baking is sure to make anyone’s day brighter.
Yield: 16 pretzels
For the pretzels:
- 3 cups bread flour
- 2 Tbsp sugar
- 1 package (2¼ tsp, ¼oz, 7g) RED STAR Platinum Superior Baking Yeast
- ½ tsp salt
- 1 cup warm tap water (120-130°F)
- 2 Tbsp vegetable oil
- 1 egg + 1 tsp water (for egg wash)
- 3 Tbsp coarse sugar (for topping)
For the dip:
- 8 ounces cream cheese, room temperature
- 1 cup sugar
- 2 Tbsp strawberry or other berry jam
For the water bath
- 8 cups water
- ⅓ cup baking soda
- In the bowl of a stand mixer, using the paddle attachment, combine 2 cups flour, sugar, yeast, and salt.
- Add water and oil to flour mixture. Blend at low speed until moistened. Beat 4 minutes at medium speed.
- Switch to the dough hook and mix in the remaining flour a little at a time, to make a soft dough, add more or less flour as needed. Knead the dough for 5 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise in warm place until double about 30 minutes.
- While dough is rising, make cream cheese dip: In a large mixing bowl, beat cream cheese and sugar until smooth. Stir in strawberry jam and refrigerate until ready to serve.
- Preheat oven to 450°F. In a 3-quart saucepan, bring 8 cups water and ⅓ cup baking soda to a simmer.
- Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 8 pieces. Roll each piece into a 20-inch long rope. Cut each rope in half to make 16 pretzel sticks. Place on greased or silicone-lined cookie sheet.
- Add pretzels, four at a time, to the simmering water and cook 10 seconds on each side. Remove with slotted spoon. Place on prepared cookie sheet.
- Beat egg in a small bowl with 1 teaspoon water. Brush egg wash on one side of the pretzel sticks. Sprinkle a thin layer of coarse sugar on top.
- Bake for 10 minutes until deep golden brown.
- Best when served the same day.
- Recipe created by Barbara Bakes.