French Onion Soup Pretzels

30 mins Prep Time

15 mins Cook Time

Written By

Jillian Barreca

It's officially fall. The leaves are starting to change colour, days are getting shorter and there's a chill in the air. It's time to lean into all things cozy, especially in the kitchen, which is why you need to make these French onion soup pretzels. A soft pretzel is always good but smother it in caramelized onions and crispy cheese, and you've got yourself an unbelievable snack, reminiscent of a steaming bowl of soup. Perfect on their own or dipped into mustard!

Ingredients

Pretzel Dough

1 1/2 cups warm water (around 105°F)
2 1/2 teaspoons active dry yeast
1 tablespoon honey
1/2 teaspoon salt
2 tablespoons unsalted butter, melted and slightly cooled
4 cups all-purpose flour
1 cup Gruyere, grated
1 cup Parmesan, grated
Flaky salt and freshly ground pepper to finish

Caramelized Onions

2 tablespoons unsalted butter
1 large white onion, thinly sliced
1/2 teaspoon salt
1 tablespoon sherry or rice vinegar
1/2 teaspoon Worcestershire sauce
3/4 teaspoon dried thyme

Baking Soda Bath

2/3 cup baking soda
10 cups water

Directions

French Onion Soup Pretzels

12 Steps

Step 1

In a large bowl, whisk together warm water, yeast and honey. Set aside for 10 minutes until foamy.
Step 2

Whisk in salt and melted butter.
Step 3

Add flour to the yeast mixture along with a 1/4 cup of both Parmesan and Gruyere and incorporate using a wooden spoon until a shaggy dough forms.
Step 4

Turn the dough out onto a floured work surface and knead for about 5-10 minutes until smooth. If the dough is too sticky, add an extra 1/4 cup of flour. The dough is ready if it springs back slightly when poked.
Step 5

Roll the dough into a ball, place in a lightly oiled bowl and cover. Set aside and let proof for 30 minutes.
Step 6

While the dough rests, you can prepare the caramelized onions. Melt butter in a saucepan over medium heat before adding the thinly sliced onion and salt. Cook for 10 minutes, stirring occasionally, until onions are translucent. Reduce heat to medium low then stir in vinegar and Worcestershire sauce. Cook for another 20 minutes until soft and golden. Add thyme and set aside.
Step 7

Line two baking sheets with silicone mats (or oiled parchment paper). Divide the proofed dough into ten equal pieces (roughly 85 grams per piece).
Step 8

Working one at a time, start shaping the pretzels by rolling a piece of dough out into a 22-24 inch rope and then form a U-shape. Twist the two ends together twice then bring the ends down to the base of the U and press them firmly into the dough. Place shaped pretzels onto the baking sheets until you are ready to boil.
Step 9

Bring water and baking soda to a boil in a large pot. Drop one or two pretzels at a time into the boiling water for 20 seconds. Scoop them out with a slotted spoon and return to the baking sheets. Sprinkle a pinch of flaky salt over each freshly boiled pretzel.
Step 10

Once all of the pretzels have been boiled, top them with caramelized onions and the remaining grated cheeses. Finish with more flaky salt and freshly ground pepper. Let pretzels rest at room temperature for 30 minutes – this ensures that the pretzels will get that really great rusty colour on them as they bake.
Step 11

Preheat the oven to 425°F.
Step 12

Bake for 15-18 minutes. Serve with a side of mustard for dipping.