Pretzel Ring With Cream Cheese Mustard Dip

Step 1

Remove 10 frozen rolls from the package and place on a baking sheet with wax paper or parchment paper that has been sprayed with non-stick spray to thaw and rise for 3 hours. I put mine in the cold oven with the door closed. Give them plenty of room to rise and expand.

Step 2

After 3 hours, preheat your oven to 350°. Cut each ball of dough in half and make two small balls. Cut a shallow "x" on top of each ball.

Step 3

Bring the water and baking soda to a boil in a small saucepan (you are using a small saucepan so that the rolls will float and have room to flip). Add 4-5 balls and cook for 1 minute, gently rotating halfway through. Use a slotted spoon to remove each ball and set them on a rack to drain (I used a cooling rack on top of a baking sheet). Continue until you have cooked all of the balls in the baking soda mixture.

Step 4

Take each dough ball and place them around the edge of your cast-iron skillet. Beat the egg to make a quick egg wash and brush it on top of the dough balls. Sprinkle with the coarse salt.

Step 5

Place the cream cheese, Monterey jack cheese, cream, and salt into a large mixing bowl. Mix everything on the lowest speed of your hand mixer or by hand with your whisk and some elbow grease.

Step 6

Pour the cheese mixture in the middle of the dough balls in your skillet. Bake in the oven for 32-35 minutes.

Step 7

Once the pretzels are nice and brown and the cheese is bubbly, remove the skillet from the oven and add a ring of the stone-ground mustard on top of the cheese next to the pretzels. Be careful, it's HOT! Serve immediately and enjoy!