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Creamy Broccoli Cheddar Casserole with Garlic Butter Pretzels Recipe

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This Creamy Broccoli Cheddar Casserole with Garlic Butter Pretzels is a flavorful and comforting dish that combines tender broccoli in a rich, cheesy sauce topped with soft, golden pretzel rolls brushed with garlic butter and fresh thyme. Perfect as a hearty side or a vegetarian main, this casserole delivers a delightful mix of creamy textures and savory flavors baked to perfection.

Ingredients

Pretzel Dough

  • 3/4 cup warm water
  • 2 1/4 teaspoons instant yeast
  • 4 tablespoons salted butter, melted
  • 2 1/2 cups all-purpose flour
  • 1/4 cup baking soda
  • 1 egg, beaten
  • Pretzel salt (for sprinkling)

Casserole

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon salted butter
  • 1 yellow onion, chopped
  • 1/4 cup all-purpose flour
  • 3 cloves garlic, chopped
  • 1 clove garlic, grated
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper, more or less to taste
  • 2 tablespoons fresh thyme leaves
  • 3 cups low sodium vegetable or chicken broth
  • 4 cups broccoli florets, chopped
  • Kosher salt and black pepper to taste
  • 2 cups whole milk
  • 2 1/2 cups shredded sharp cheddar cheese

Instructions

  1. Make Pretzel Dough: In the bowl of a stand mixer, combine the all-purpose flour and instant yeast. Add warm water and 3 tablespoons of melted butter. Mix on medium speed until the dough is smooth and starts pulling away from the sides of the bowl, about 3 to 4 minutes. If dough is too sticky, add extra flour one tablespoon at a time. Cover the bowl and let the dough rise in a warm place for 15-20 minutes.
  2. Preheat Oven: While the dough is rising, preheat your oven to 425°F (220°C).
  3. Prepare Casserole Base: Heat olive oil, 1 tablespoon butter, and chopped onion in a large oven-safe skillet over medium heat until fragrant and soft, about 5 minutes. Whisk in the flour, chopped garlic, paprika, and cayenne pepper. Cook until the mixture turns golden, about 2 minutes.
  4. Add Broth and Broccoli: Gradually whisk in the vegetable or chicken broth until the sauce is smooth. Add chopped broccoli along with a generous pinch of kosher salt and black pepper. Bring to a simmer, reduce to medium heat, and cook uncovered until the broccoli is tender, about 10 minutes.
  5. Incorporate Milk and Cheese: Stir in the whole milk and 2 cups of shredded cheddar cheese until fully melted and creamy. Allow the sauce to thicken slightly for 5-10 minutes. Remove from heat. If your skillet isn’t oven-safe, transfer mixture to a casserole dish. Sprinkle the top evenly with the remaining 1/2 cup of cheese.
  6. Boil Pretzel Dough: Bring a large pot of water to a boil and add the baking soda. Remove dough from the bowl and place on a floured surface. Divide the dough into 8 equal balls. Boil 4 dough balls at a time for 30 seconds each. Use a slotted spoon to remove and place them on top of the broccoli casserole evenly.
  7. Prepare for Baking: Brush each pretzel roll with the beaten egg and sprinkle generously with pretzel salt. Place the skillet or casserole dish in the oven and bake until the broccoli mixture is bubbling and pretzels are golden brown, about 25 minutes.
  8. Make Garlic Butter and Finish: In a small bowl, combine 1 tablespoon melted butter with 1 clove grated garlic and fresh thyme leaves. Brush this garlic butter mixture over the baked pretzel rolls. Serve warm and enjoy!

Notes

  • Use an oven-safe skillet to avoid transferring the casserole, otherwise transfer to a casserole dish before baking.
  • Adjust cayenne pepper according to your heat preference.
  • For a richer flavor, use chicken broth instead of vegetable broth.
  • Make sure to boil pretzel dough in baking soda water to give the pretzels their classic chewy crust.
  • Leftover casserole can be refrigerated and reheated, but pretzel topping is best when freshly baked.

Find it online: https://recipefeastful.com/creamy-broccoli-cheddar-casserole-with-garlic-butter-pretzels-recipe/