This recipe for Skillet Pull-Apart Pretzel Buns with Creamy Cheese Dip has a wonderfully descriptive title! Soft delicious pretzel buns surround creamy cheese dip, all baked to a golden gooey perfection in a skillet, making it easy to serve and enjoy right out of the oven!
Oh so good. So perfect for game day!
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Happy tailgating snacks month!
I hope you’ve been enjoying all the delicious treats so far this tailgating snacks month. I know we’ve been having lots of fun around the house coming up with new recipes, tasting recipes, and testing recipes.
We had a couple of recipes that didn’t quite work. But, even those were delicious. Just not ready for prime time. Yet. But don’t worry, I’ll keep working on them till they are right!
For these pretzel buns baked in a skillet with the cheese right in there, I wanted to use my Soft Pretzel buns recipe. They are super delicious, and I love how soft the buns turn out. You can find that recipe here.
And, for the creamy cheese dip inside, I decided to use my Hot Crab Dip recipe. Find that one here. I didn’t add the crab to this recipe, but you could toss 8 ounces of crab into the dip.
That crab dip!
I had a friend make that Hot Crab Dip once and she added some sautéed mushrooms, which was delicious! You could try that as well. I also think that adding some shredded chicken would be a hit with most people.
Pretzel Buns can also be made in a bread machine.
They’re really easy to make, especially if you have a bread machine. Just toss in all your wet ingredients into the bread machine, followed by the dry ingredients, ending with the yeast.
Then, let the machine do all the kneading and rising for you.
How to make
After making the pretzel dough in the machine, cut it, and shape it into balls. These dough balls in the photo will now need to rise.
While the dough rises, make the cheese dip. You can use a hand mixer or a stand mixer, but I prefer to just use a sturdy fork and mix by hand until all combined. Set the cheese dip back in the fridge until ready to use.
After the dough has risen, boil it in the baking soda water, and nestle the dough balls into the skillet. Fill the center with the cheese dip and you’re ready to bake!
The egg wash gives the pretzels a nice pretty golden color and a nice extra texture on the outside.
If, you happen to be like me, and often run out of eggs, you can use milk instead of the egg wash. I prefer the egg, but in a pinch, the milk does well.
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Skillet Pull-Apart Pretzel Buns with Creamy Cheese Dip Recipe
Skillet Pull-Apart Pretzel Buns with Creamy Cheese Dip
- 1 ½ cup warm water 110°F
- 2 ¼ teaspoons active dry yeast not instant rise yeast
- 2 teaspoons sugar
- 4 ½ cups unbleached all-purpose flour
- 2 teaspoons Kosher salt
- 4 tablespoons unsalted butter melted
For making pretzels:
- ¼ cups baking soda
- 1 egg lightly beaten
- Pretzel salt for sprinkling
Creamy cheese dip:
- 8 ounces cream cheese softened
- 1 cup sour cream
- 1 garlic clove minced or ¼ teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 4 green onions green parts only thinly sliced
- 1 cup shredded mozzarella cheese
- In the bowl of a stand mixer fitted with the dough hook attachment, add the water, yeast, and sugar. Stir and let rest 5-10 minutes, until frothy.
- Add the flour, salt, and melted butter, and mix using the dough hook, until combined well. Cover with plastic wrap, and allow the dough to rise in a warm place for 1 hour or until doubled in size. Punch the dough down and turn it onto a clean, lightly floured surface.
- Line a large sheet pan with parchment paper or a silpat, and set aside. Cut the dough in quarters, then, cut each quarter into four pieces, making 16 pieces.
- Take a piece of dough and form a ball; smooth ball by pulling the sides to the center and pinching the bottom to seal.
- Place the ball, pinched side down on the prepared baking sheet, with 1-inch between each roll. Cover dough balls with a clean cotton towel, and allow to rest in a warm place for 30 minutes until they rise & double in side.
While the rolls rise, make the cream cheese dip.
- Combine cream cheese, sour cream, garlic, and Italian seasoning in a medium bowl. Stir in chopped green onion and mozzarella cheese. Store the cheese dip, covered, in the fridge until ready to use.
Place an oven rack in the middle position, and preheat oven to 425° F.
- In a large saucepan, bring 2 quarts of water to a low boil. Slowly and carefully add the baking soda, making sure that it doesn’t boil over as you add the baking soda to the water. Lower the heat to a simmer.
- Place 2-3 rolls at a time into the poaching liquid, seam side down. Poach for 30 seconds. Carefully turn the roll over and poach for another 30 seconds. Remove with a slotted spoon to the lined sheet pan, seam side down. Repeat with the remaining rolls.
- Arrange the boiled pretzels around the outside of a 12-inch cast iron skillet that’s been lightly coated with oil. Fit the pretzel rolls in snuggly, so they all cuddle up together. You may not be able to fit all of the pretzels, bake those remaining ones separately on a cookie sheet lined with a Silpat or parchment paper.
- Using a pastry brush, brush each roll with the beaten egg, making sure to coat all sides completely. Sprinkle each roll with pretzel salt. Using a sharp straight edged knife, cut a slash or an “X” shape in the top of each roll.
- Spoon creamy cheese dip into the center of the skillet, and sprinkle the top with a bit more shredded cheese if desired.
- Bake for 15-20 minutes, or until the pretzels are golden, and cheese dip is bubbly and browned.