Yield: 8 servings
Homemade pretzels with Dr Pepper dipping sauce will be a hit on any game-day menu. In partnership with Tasty.
- ¼ cup brown sugar
- 1 can Dr Pepper
- 5 tablespoons butter
- ¼ cup heavy cream
- ½ teaspoon vanilla extract
- 1 cup milk
- 2¼ teaspoons active dry yeast
- 2 tablespoons sugar
- ½ teaspoon salt
- 2 tablespoons melted butter
- 2¾ cups flour
- ¼ cup baking soda
- ½ teaspoon salt and ½ teaspoon sugar combined
- 1-2 tablespoons softened butter
- In a medium, heavy-bottomed saucepan, bring Dr Pepper and brown sugar to a boil. Cook until mixture is reduced in half and dark in color, stirring periodically so as to not burn the liquid (approximately 10-20 minutes).
- Reduce heat to medium.
- Whisk in butter. Continue to whisk until mixture begins to slightly thicken.
- Add cream, and whisk continuously until caramel sauce becomes thick. You may reduce heat to medium-low to prevent burning.
- Stir in vanilla extract and remove from heat.
- Preheat oven to 425° F/220° C.
- Microwave milk for 30-45 seconds, or until it is warm but not hot.
- In a large bowl, add milk, yeast, sugar, and stir. Let sit for 10 minutes.
- Stir in melted butter and flour until the mixture comes together. Knead the dough in the bowl until it is well incorporated and forms a ball. Lightly butter the bottom of the bowl, place dough on top, and cover with plastic wrap. Let the dough sit in a warm place for 1 hour, or until it has doubled in size.
- On a lightly floured surface, cut the dough into 8 even pieces.
- Roll out each piece into a long rope shape, and then form into a pretzel.
- Add baking soda to a large pot of water, and bring to a rolling boil. Boil each pretzel for 30 seconds per side.
- Transfer pretzels to a parchment-lined baking sheet, brush with softened butter, and sprinkle with salt and sugar mixture.
- Bake for 10-15 minutes or until golden brown.
- Dip in caramel and enjoy!