EVERYTHING BAGEL PRETZEL TWISTS WITH SCALLION CREAM CHEESE DIP
I've eaten a ton of soft pretzels while growing up in Philadelphia. I love how quickly this dough comes together and that it stretches and twists with such ease. A generous coating of everything bagel seasoning blend and a rich cream cheese dip make these pretzel twists hard to resist. Count on them becoming a favorite for all of your tailgating parties.
Provided by Dan Langan
Categories main-dish
Time 1h25m
Yield 12 servings
Number Of Ingredients 20
Steps:
- Place racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Line two half sheet pans with parchment paper and spray the parchment generously with nonstick spray.
- For the dough: Whisk the buttermilk, brown sugar and yeast in a liquid measuring cup. Set aside.
- Put the flour, baking powder and salt in the bowl of a stand mixer fitted with the dough hook attachment. Use a hand whisk to combine. Add the oil and mustard and then pour in the buttermilk mixture. Mix in the stand mixer on low speed until combined, then scrape the bowl and dough hook. Mix on low speed until smooth and stretchy, 3 to 4 minutes. If the dough looks very sticky or isn't coming away from the sides of the bowl into one mass during the first minute of mixing, add up to an additional 2 tablespoons of flour.
- Continue to mix until smooth and the dough pulls away from the sides of the bowl. Transfer the dough to a lightly floured surface and cut into 12 rough portions. Pre-shape each portion into a rough 3- to 4-inch-long log. Place the portions on one of the prepared greased and parchment-lined half sheet pans, cover with a kitchen towel and let rest 5 to 10 minutes.
- For the soak: Meanwhile, put the water in a large skillet (so that you have about 1 inch of water). Stir in 1/3 cup baking soda and 2 tablespoons brown sugar and bring to a simmer over medium-low heat. Keep the soak at a simmer while you roll the pretzels and make the dip.
- For the scallion cream cheese dip: Reserve 1 teaspoon of the scallion greens for garnish. Stir together the cream cheese, mustard, remaining scallions, onion powder, brown sugar and salt a large bowl with a rubber spatula until smooth. Stir in the yogurt until smooth. Taste and season with additional salt or onion powder if needed. Transfer to a small bowl, top with the reserved 1 teaspoon scallions, cover and refrigerate until ready to serve so the flavors can meld.
- To form the pretzel twists: Roll 1 portion of dough into a 10- to 12-inch rope and then loosely twist 3 to 4 times, sealing the ends with a touch of water. Use as little flour as possible when rolling. Place the twists on the two greased and parchment-lined half sheet pan, 6 twists per sheet pan.
- Working in batches, place 3 to 4 pretzels at a time in the simmering baking soda solution and soak 20 seconds per side. Using a spider or two spoons, transfer to a kitchen towel to drain, then transfer back to the sheet pan. Sprinkle generously with the everything bagel seasoning blend.
- Bake, rotating top to bottom and front to back about halfway through, until deep golden brown and springy to the touch, 14 to 16 minutes. Cool the pretzel twists on the sheet pans until warm, about 10 minutes. Serve with the scallion cream cheese dip.
SCALLION CREAM CHEESE
I used to buy the little 2 ounce cups of this from the bagel place I go to on my way to work. Now, I make it myself and bring my own bagels from home, to save money, and it saves a stop on the commute...gets me in the office earlier and OUT earlier! This stuff keeps well in the fridge for days but I just store mine in the fridge at work. I mark it, in magic marker "JUDY" and everyone know to leave it alone or incur the wrath of the queen.
Provided by Hey Jude
Categories Breakfast
Time 10m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Put the cream cheese, scallions, milk and salt in the bowl of a food processor fitted with the steel blade and process until smooth.
- Put in an airtight container into the fridge. In my experience, it keeps well for about a week to 10 days.
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