Sweet Cream Cheese Pretzel

You think I’d have learned by now, but nope - still not a baker. To be completely honest, when I made these pretzels, I knew they were going to be tough. But! I think I was able to manage on a pretty good pretzel - just by itself! When it came to stuffing, mama had a learning curve to go through. I think the trick to make sure your pretzels don’t end up like cracked danishes like mine is to just fold your dough in half, don’t even bother trying to keep it cylindrical. Just have a nice fat pretzel, and enjoy the rest of your day.

Yours, RJ.

Sweet Cream Cheese Pretzel

Makes 8

For the Pretzel Dough

• 1 1/2 cups warm water (if you think it’s not warm enough, it’s not)

• 1 tbsp. salt

• 1 tbsp. sugar

• 1 packet active dry yeast

• 4 1/2 cups all-purpose flour

• 2 tbsp. oil + 1 tbsp. to swirl in your rising bowl

• A pot of boiling water with 2/3 cup baking soda

• 2 beaten eggs for an egg wash

For the Cream Cheese Filling:

• 1 8 oz. package of cream cheese

• 1/2 cup powdered sugar

For the Topping:

• 4 slices of bread (no crust)

• 4 tbsp. melted butter

1. Mix together warm water, salt, sugar, and yeast packet. Let this rest for 5 minutes and let the bubbles double.

2. Add flour slowly. Use your hands or use your dough hook. Add oil. Get the dough all mixed and uniform.

3. Oil a large bowl for your dough. Let the dough rest in the bowl, cover, and rise for an hour at room temperature.

4. Prepare your cream cheese filling in a bowl by whisking the cheese and sugar.

5. Prepare your topping by blitzing your bread in a food processor.

6. Preheat oven to 450 degrees Fahrenheit.

7. Once dough is risen, split into 8 pieces. Roll each piece into long ropes.

8. Flatten each rope to at least twice its width. Pipe filling on dough, and then fold dough in half. Pinch ends to connect and seal filling.

9. Get your baking soda poaching pot ready by getting a rolling boil of water with baking soda. Once you have a boil, dip carefully each pretzel for 30 seconds.

10. On baking sheets, lay your pretzels and brush on egg wash. Bake for 10-15 minutes or until you have a nice brown bake.

11. Rest pretzels in cooling rack, and brush on butter and sprinkle topping. Enjoy!