Everything Bagel Pretzel Twists with Scallion Cream Cheese Dip

  5.0 – 1 reviews  • Cheese
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.
Level: Intermediate
Total: 1 hr 25 min
Active: 1 hr
Yield: 12 servings

Ingredients

  1. Nonstick spray, for greasing
  2. 1 cup buttermilk, warmed to about 95 degrees F
  3. 1 tablespoon light brown sugar
  4. 1 tablespoon instant dry yeast
  5. 3 cups all-purpose flour, plus more for dusting and as needed
  6. 2 teaspoon baking powder
  7. 1 1/2 teaspoons fine salt
  8. 2 tablespoons olive oil or vegetable oil
  9. 1 tablespoon spicy or Dijon mustard
  10. 5 cups water
  11. 1/3 cup baking soda
  12. 2 tablespoons light brown sugar
  13. 1/4 cup everything bagel seasoning blend with salt
  14. 5 to 6 scallions, chopped
  15. 8 ounces cream cheese, at room temperature
  16. 2 teaspoons spicy or Dijon mustard
  17. 1/2 teaspoon onion powder, optional
  18. Pinch light brown sugar, plus more as needed
  19. Pinch fine salt, plus more as needed
  20. 1/4 cup Greek yogurt or sour cream, at room temperature

Instructions

  1. 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.
  2. For the dough: Whisk the buttermilk, brown sugar and yeast in a liquid measuring cup. Set aside. 
  3. 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. 
  4. 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. 
  5. 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. 
  6. 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. 
  7. 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. 
  8. 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. 
  9. 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. 

Nutrition Facts

Serving Size 1 of 12 servings
Calories 228
Total Fat 10 g
Saturated Fat 4 g
Carbohydrates 29 g
Dietary Fiber 1 g
Sugar 4 g
Protein 6 g
Cholesterol 22 mg
Sodium 1880 mg

 

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