6 Next-Level Soft Pretzels That’ll Make You Want to Bake a Batch Right Now
Cheese-stuffed pretzels are only the beginning.
If you’ve never taken the time to make your own soft pretzels from scratch then believe me when I say that it is more than worth the effort. Sure, there’s a bit of planning involved (you’ll need plenty of time to let the dough rise and proof) and yes, the twisting motion takes a bit of practice — but once you get the hang of it you’ll be stuffing your face with fresh-from-the-oven, pillowy pretzel goodness every chance you get. Trust me!
Best of all, once you master the basics, there are plenty of savory (and sweet!) ways to upgrade this good, old-fashioned treat — which means you’ll never get bored of making (or eating) them. Here are 6 recipes that are sure to have you running to the kitchen to preheat your oven.
Caramel Apple Soft Pretzels (pictured above)
If you’re a fan of all things sweet-and-salty then these pretzels are for you. They’re topped with the oh-so-perfect combination of coarse salt crystals and a homemade caramel glaze.
These easy-to-make pretzel bites are guaranteed to become your new favorite snack. They’ve got a wonderfully browned crust and a cheesy center. They’re everything you love about soft pretzels wrapped up into a delicious, bite-size package.
Trisha simplifies the pretzel-making process by using store-bought refrigerated pizza dough. She still dips her pizza-inspired twists into a baking soda solution before putting them into the oven though — that step is key in creating the perfect pretzel crust.
Stuffed pretzels are an absolutely genius party snack if you ask me. They guarantee the perfect balance of flavors in every bite and there’s no need to crowd around the snack table to keep dipping; guests can easily mingle while they munch!
Who ever said soft pretzels had to be savory? This dough is made with brown sugar and a little bit of cinnamon for just the right amount of sweetness. And, the pretzels are topped with a sprinkle of cinnamon-sugar before baking. Best of all, they’re whole-wheat — so they’re good for you, too!
You might think that making your own pimiento cheese (and stuffing it into soft pretzels) sounds like a bit of a project but Katie’s recipe makes it easy. She uses refrigerated pizza dough to cut down on prep time, which means you’ll be indulging in cheesy goodness in under an hour!