Recipe Background
Sure, broccoli cheddar soup is amazing... but imagine it a little bit thicker, bubbly, and topped with buttery, homemade pretzel biscuits!!! That's what Creamy Broccoli Cheddar Casserole brings to the table. You'll be loading up your plate with this cheesy, warm, tender broccoli-filled goodness until there is not an ounce of room left in your belly. That salty, pretzel biscuit really does provide as much delight as you think it would, too. Grab a fork, it's time to dig in! Cream Broccoli Cheddar Casserole is a delicious way to switch it up a little!
Sure, broccoli cheddar soup is amazing... but imagine it a little bit thicker, bubbly, and topped with buttery, homemade pretzel biscuits!!! That's what Creamy Broccoli Cheddar Casserole brings to the table. You'll be loading up your plate with this cheesy, warm, tender broccoli-filled goodness until there is not an ounce of room left in your belly. That salty, pretzel biscuit really does provide as much delight as you think it would, too. Grab a fork, it's time to dig in! Cream Broccoli Cheddar Casserole is a delicious way to switch it up a little!
Ingredients
For the pretzels:
- 2 1/2 cups all-purpose flour plus more as needed and for a worksurface
- 2 1/4 teaspoons instant yeast
- 3/4 cup warm water
- 4 tablespoons salted butter melted, divided
- 1/4 cup baking soda
- 1 egg beaten
- pretzel salt to taste, for sprinkling
- 1 clove garlic grated
- 2 tablespoons fresh thyme leaves
For the 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 teaspoon paprika
- cayenne to taste
- 3 cups low-sodium vegetable broth or chicken broth
- 4 cups broccoli florets chopped
- kosher salt to taste
- black pepper to taste
- 2 cups whole milk
- 2 1/2 cups sharp cheddar cheese shredded
Directions
- In the bowl of a stand mixer, combine 2 1/2 cups of the flour, the instant yeast, the water, and 4 tablespoons of the butter and mix on medium speed until the dough is smooth and begins to pull away from the sides of the bowl, about 3-4 minutes. Add 1 tablespoon of the flour at a time to the dough if it is too wet.
- Cover the bowl and place it in a warm spot to rise, about 15-20 minutes.
- Preheat the oven to 425 degrees F.
- In a large, oven-safe skillet over medium-high heat, warm the oil, 1 tablespoon of the butter, and the onion until the mixture is fragrant, about 5 minutes.
- Whisk the remaining flour, 3 cloves of the chopped garlic, the paprika, and the cayenne into the onion mixture and cook until it is golden, about 2 minutes.
- Gradually whisk the broth into the roux until it is smooth.
- Add the broccoli, the salt, and the pepper to the roux and bring it to a simmer.
- Reduce the heat to medium and cook the roux, uncovered, until the broccoli is tender, about 10 minutes.
- Stir the milk and 2 cups of the cheese into the roux until the cheese has melted and the mixture is creamy.
- Let the broccoli mixture cook until it has slightly thickened, about 5-10 minutes.
- Transfer the skillet from the heat and top with remaining cheese.
- Bring a large pot of water to a boil.
- Transfer the dough from the bowl and place on a floured worksurface.
- Divided the dough into 8 equal balls.
- Add the baking soda to the boiling water.
- Add the dough balls to the boiling water and cook, four at a time, for 30 seconds. Use a large, slotted spoon to transfer the pretzels from the water. Repeat with the remaining dough balls.
- Place the pretzel rolls on top of the broccoli mixture.
- Brush each of the rolls with the beaten egg and sprinkle with the pretzel salt.
- Bake the casserole until it is bubbling and the rolls are golden, about 25 minutes.
- In a bowl, mix the remaining butter, the remaining garlic, and the thyme.
- Brush the rolls with the garlic butter.
- Serve.
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