Pretzel Buns with Creamy Cheese Dip

Why You’ll Love This Recipe

These pretzel buns with creamy cheese dip are the perfect balance of savory and indulgent. The pretzel buns are soft yet have the distinct, slightly chewy texture that pretzels are known for. The addition of baking soda in the boiling process ensures the signature golden crust that makes these buns extra special. The creamy cheese dip, with its rich texture and zesty flavor, perfectly complements the warm pretzels, creating a snack that’s both comforting and satisfying. Whether you’re hosting a gathering, making a family meal, or enjoying a cozy night in, this recipe is sure to please everyone!

Ingredients

For the pretzel buns:

• 1 ½ cups 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 cup baking soda
• 1 egg, lightly beaten
• Pretzel salt for sprinkling

For the 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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the dough: In a large bowl, mix warm water, active dry yeast, and sugar. Let it sit for about 5 minutes until the mixture becomes frothy. Add the flour, salt, and melted butter. Stir until the dough begins to come together, then knead it on a floured surface for 8-10 minutes until smooth. Place the dough in a lightly oiled bowl, cover, and let it rise for 1 hour, or until doubled in size.
2. Form the buns: Preheat the oven to 425°F. Punch down the dough and divide it into 12 equal pieces. Roll each piece into a smooth ball and place them on a parchment-lined baking sheet.
3. Boil the buns: In a large pot, bring water to a boil and add the baking soda. Carefully lower each dough ball into the boiling water for about 30 seconds, then remove with a slotted spoon and return to the baking sheet.
4. Bake the buns: Brush each bun with the beaten egg and sprinkle with pretzel salt. Bake for 15-20 minutes, or until golden brown.
5. Prepare the creamy cheese dip: While the buns are baking, combine cream cheese, sour cream, garlic, Italian seasoning, green onions, and mozzarella in a medium bowl. Mix until smooth and well combined.
6. Serve: Once the buns are baked and slightly cooled, serve them with the creamy cheese dip for dipping!

Servings and Timing

• Servings: Makes 12 pretzel buns
• Prep Time: 1 hour and 30 minutes (includes rising time)
• Cook Time: 20 minutes
• Total Time: 1 hour and 50 minutes

Variations

1. Cheddar Cheese Dip: For a sharper, more robust flavor, swap the mozzarella in the dip with sharp cheddar cheese.
2. Herb-Infused Buns: Add some dried herbs like rosemary or thyme into the dough for an extra layer of flavor.
3. Spicy Dip: Add a bit of jalapeño or red pepper flakes to the creamy cheese dip for some heat.
4. Whole Wheat Pretzel Buns: Substitute part or all of the all-purpose flour with whole wheat flour for a more rustic, hearty option.
5. Garlic Pretzel Buns: Add minced garlic to the dough for a garlic-infused pretzel bun.

Storage/Reheating

• Storage: Store the pretzel buns in an airtight container at room temperature for up to 2 days. For longer storage, wrap them in plastic wrap or foil and freeze them for up to 3 months.
• Reheating: Reheat the pretzel buns in a 350°F oven for about 10 minutes or until warmed through. The creamy cheese dip can be gently heated in the microwave or on the stove over low heat until warm.

FAQs

How do I get the perfect pretzel crust?

The key is in the boiling process with baking soda. This creates the distinctive pretzel crust that gives the buns their signature chewy and golden texture.

Can I use instant yeast instead of active dry yeast?

Active dry yeast works best for this recipe, as it requires activation in warm water. If using instant yeast, you can skip the proofing step and mix it directly with the dry ingredients.

Can I make the dough ahead of time?

Yes! You can refrigerate the dough after it rises for up to 24 hours. Let it come to room temperature before shaping and boiling.

Can I make the pretzel buns without the cheese dip?

Absolutely! The pretzel buns themselves are delicious enough to be served on their own or with other dips like mustard or butter.

Can I use a stand mixer for the dough?

Yes! If you have a stand mixer, use the dough hook attachment to knead the dough for 5-7 minutes until smooth.

How long do the pretzel buns need to rise?

The dough should rise for about 1 hour or until it doubles in size. Make sure to cover it to prevent it from drying out.

Can I use a different type of cheese for the dip?

Yes! Feel free to experiment with different cheeses such as gouda, cream cheese, or a mix of your favorites.

How can I make the dip spicier?

Add a few drops of hot sauce or mix in some finely chopped jalapeños for an extra kick of heat.

Can I make the pretzel buns gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the yeast you’re using is gluten-free as well.

Can I freeze the creamy cheese dip?

While you can freeze the cheese dip, it may affect its texture once thawed. It’s best enjoyed fresh but can be stored in the fridge for up to a week.

Conclusion

Pretzel buns with creamy cheese dip offer the perfect combination of soft, warm, and savory. The homemade pretzel buns have a delightful chewiness and golden crust, while the cheese dip adds a creamy and flavorful kick. Whether you’re serving these as a party snack or enjoying them on a cozy evening, this recipe is sure to be a hit.

Print