Salted, chewy soft pretzels stuffed with sweet + savory caramelized onions + nutty gruyere cheese. Finished with a dip in some dijon, these pretzels are Happy Hour perfection!


2 onions, sliced thin
3/4t salt
2 sprigs of thyme
2T vermouth or white wine
1/4t white wine vinegar

4c ap flour
2 1/4t yeast
2t brown sugar
1t salt
2T butter, melted but not hot
1 1/3c warm water

1 1/2 c gruyere or swiss, shredded

1/2c baking soda

Dijon mustard – for dipping


Bring a large pot to medium heat. Drizzle in the olive oil then dump in the onions. Sprinkle with salt. Stir together then allow to caramelize. This will take a while (30+min depending on the surface area of your pot) stir occasionally. When the onions start to turn brown, add the thyme, and continue to cook until the onions are nice and caramelized. Remove the thyme and deglaze with the vermouth then add vinegar. Allow to cool to room temp.

Stir flour, yeast, brown sugar and salt together in the bowl of a stand mixer. Pour in the butter and water. Turn your mixer on 2 and let it all come together. Once all the flour is incorporated, knead for 5 minutes. Dump into a lightly oiled bowl, cover and allow to rise for 1-2 hours, until doubled in size. Flour a rolling pin and your surface and roll the dough out to a roughly 10×12″ rectangle. Cut into 6 strips. Take each strip and roll it out to about 24×3″. Spread some of the onions and a sprinkle of cheese in a line down the center, fold one side over then the other and pinch the seam together to seal.

Option 1 – Traditional Pretzel shape – Twist the ends together and fold the loop over the top (watch a quick youtube video if you need help with pretzel shape) and place on a parchment lined sheet pan.

Option 2 – Pretzel Sticks – Cut each rod in thirds, seal the ends and place on a parchment lined sheet pan.

Cover with a tea towel and allow to rise for 20 minutes. Preheat oven to 400°F and bring a large pot about 1/2 full of water to boil. Pour baking soda in the boiling water (it will bubble up A LOT). Place one of the pretzels in the water at a time, wait 20 seconds, flip then 20 more seconds. Bake for 10-12 minutes.


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