Ingredients:

  • 3.5 cups all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 2.25 tsp active dry yeast
  • 1 cup warm water
  • 2 tbsp unsalted butter, melted
  • 8 oz cream cheese, softened
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 0.5 cup baking soda
  • 1 large egg, beaten
  • 1 tbsp coarse kosher salt

Instructions:

  1. Combine warm water, sugar, and yeast in a bowl; let it bloom for 5 minutes until foamy.
  2. Stir in melted butter and salt, then gradually add flour. Knead the dough for about 5-7 minutes until smooth and elastic.
  3. Place dough in a greased bowl, cover, and let rise in a warm spot for 60 minutes or until doubled in size.
  4. Whip softened cream cheese, powdered sugar, vanilla, and salt until velvety smooth. Transfer to a piping bag and chill for 15 minutes.
  5. Punch down the risen dough and divide into 12 equal pieces. Roll each piece into a 4x6 inch rectangle.
  6. Pipe a strip of cream cheese filling down the center, fold the dough over, and pinch edges firmly to seal. Roll into a rope and twist into a pretzel shape.
  7. Bring water and baking soda to a rolling boil. Using a slotted spoon, boil pretzels for exactly 30 seconds, then transfer to a baking sheet.
  8. Brush the tops with beaten egg wash and sprinkle with coarse kosher salt.
  9. Bake at 425°F (218°C) for 12-15 minutes until the crust is a deep mahogany brown.