Soft Pretzels & Butterscotch Ganache
Homemade soft pretzels are easier than you think to make! Pair them with this quick Brown Sugar Butterscotch Ganache for a comforting and decadent treat!
If you follow me on Instagram, you may have noticed that Emma and I are completely obsessed with homemade soft pretzels. We made three batches last week! Twice, entire batches were meant to be photographed for the blog but turned into dinner. And the third batch finally survived long enough to make it to photographing (no small feat)!
When I posted this picture after the photo shoot, Dorothy (who blogs at Crazy for Crust) texted me right away. If you know Dorothy and I, this will come as no surprise… Dorothy had photographed nearly the exact same recipe on the same day!
Dorothy made some super easy soft pretzels using Pillsbury dough, and she paired them with chocolate ganache! Be sure to go check out her awesome recipe.
But before you do, I have to tell you all about this pretzel + ganache pairing! Of course, you can eat these soft pretzels plain, or dipped in mustard, or whatever you want. But if you’re looking to up your pretzel-eating game, I’m going to have to suggest this butterscotch ganache. O.M.Gosh…. it’s amazing!!! It’s simply made by heating butterscotch chips and cream together, until melted and smooth. And for this particular batch, I used Bailey’s Brown Sugar creamer. It gave the ganache a really rich and warm flavor that is just perfect for Fall.
And the pretzels are actually super simple as well. All I did was make a batch of my quick dough, gave it a little roll and twist to shape the pretzels, a quick boil, and into the oven!
If you’re really opposed to boiling the dough… *sigh* fine. You don’t absolutely have to. But it’s the boiling that takes the dough from tasting like bread after it’s baked to tasting like a pretzel. And really guys, it’s not a big deal at all to boil the pretzels! It’s literally a 30-second dunk per pretzel, and.. you know… it’s just boiling water! No biggie.
So pull out your big pot, and get your boil on. Your pretzel taste buds will thank you!
By way of giving proper credit where credit is due, I just want to mention Karly at Buns in my Oven! I used her measurements for the water, baking soda, and egg wash, found in her Pretzel Dogs recipe.
For the Pretzels:
- 1 tbsp active dry yeast
- 1 cup warm water (think warm bath water)
- 1 tbsp sugar
- 1 tsp salt
- 2 tbsp oil (vegetable, olive, or canola)
- 2 1/2 cups flour
- 10 cups water
- 2/3 cups baking soda
- 1 egg yolk
- 1 tbsp water
- 2 cups butterscotch chips
- 3/4 cups heavy cream or creamer (I used Bailey's Brown Sugar creamer)
- Pre-heat oven to 450ºF.
- Proof the yeast using the oil and sugar.
- Mix the salt into the flour in a stand mixer bowl.
- After the yeast has proofed, add the yeast mixture to the flour. Knead until a dough forms, and then continue kneading for an additional 5-6 minutes until dough is elastic.
- Cover and let rise for about 10 minutes.
- Divide the dough into 8 parts. Roll each part out into a rope, twist into pretzel shape.
- Mix the water and baking soda in a large pot over medium-high heat. Bring to a rolling boil.
- Boil each piece of dough for 30 seconds, before placing on a lined baking sheet. Whisk together the egg yolk and water to make an egg wash. Brush the egg wash over each piece of dough, sprinkle with sea salt.
- Bake for 12-14 minutes until dark in color. Serve warm!
For the Ganache:
- See the ganache instructions and tutorial in this post. Drizzle the ganache over the pretzel or dip the pretzels in like fondue!
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