Crab Pretzel

5 from 1 vote

This homemade version of a staple Maryland appetizer, the Crab Pretzel, is a perfect addition for your next gathering. Jumbo, chewy homemade soft pretzels are topped with lump crab dip and melted cheddar cheese - and don't forget the Old Bay!

Prep Time30

Cook Time20

Rise time1

Total Time1 50

Course: Appetizer, Side Dish

Cuisine: American

Servings:

Calories: 499kcal

Author: Callan Wenner

Ingredients

Pretzels

1 cup warm water 8oz (110℉)
2¼ teaspoons active dry yeast one packet (21g)
1 tablespoon brown sugar 13g
1 tablespoon unsalted butter melted (15g)
1 teaspoon kosher salt
3 - 3½ cups all-purpose flour 360-420g
8 cups water 64oz
½ cup baking soda 144g

Crab Dip

8 oz full-fat cream cheese room temperature
3 tablespoons mayonnaise 45g
3 tablespoons sour cream 45g
1½ cups shredded cheddar divided (half for dip, half for tops), ~5oz
½ cup shredded Monterey Jack cheese ~3oz
½ cup thinly sliced scallions white and light green parts, save the dark green parts for garnish
½ teaspoon ground mustard powder
1½ teaspoons Old Bay seasoning or J.O. spice
2 teaspoons Worcestershire sauce
½ teaspoon kosher salt
1 pound lump crab meat fresh or canned

Instructions

Pretzels

Add the warm water, yeast and sugar in a stand mixer bowl, stir, then let sit for 5 minutes to activate the yeast. It should get foamy. If it doesn’t foam up, start again (and check the water temperature and yeast expiration date).
Add the salt and melted butter, then add the dough hook and start mixing on low.
With the mixer runner, add the flour about ½ cup at a time until 3 cups have been added and the dough pulls away from the sides. Increase the speed slightly once halfway through. If needed, add the remaining flour a spoonful at a time until the dough feels slightly tacky, but not sticky and coming off on your fingers.
Turn out the dough to a lightly floured surface and knead for 3-5 minutes until the dough turn smooth, soft, and very easy to work with.
Place the dough into a well oiled bowl, turn it to coat, and cover with plastic wrap or a dish towel. Rise in a warm place for about one hour, or until doubled in size.
While the dough rises, prepare the crab dip (see next section).
Once the dough is almost doubled, preheat the oven to 425℉/218℃ and bring the pot of water to a boil. Also line a large baking pan with parchment paper (then spray with nonstick spray), or a silicon baking mat.
Once the dough has risen, split the dough into two pieces, then roll out each piece to about 24" long and 1 thick.
Shape into a pretzel form (shape into a U, cross the tops and twist twice, then bring the ends down).
Add the baking soda to the simmering water, then transfer one pretzel at a time to the water bath for 30 seconds. Use two large spatulas to remove each to the baking pan.
Top each pretzel with coarse sea salt (optional), then bake for 15-17 minutes until golden brown. Remove the pan from the oven.
Split the crab mixture and place half on top of each pretzel, then top with the remaining cheddar cheese.
Bake for an additional 3 minutes, then turn the broiler to high and broil until the cheese gets slightly browned and bubbly.
Top with scallion greens and extra Old bay. Enjoy hot - slice or pull off pieces (and scoop up any that falls off)!

Crab Dip

Beat the softened cream cheese in the bowl of a stand mixer with the paddle attachment until creamy.
Add the mayonnaise, sour cream, half of the cheddar cheese, Monterey Jack cheese, scallions, mustard, old bay, worschestershire, and salt and mix to combine.
Carefully fold in the crab meat with a rubber spatula, trying not to break up the crab. Trasnfer to the fridge until ready to use.

Notes

Take a picture of the dough when you start the rise so you have a reference of when it's doubled in size!

See the post-write-up for visuals of how to form the pretzel shape.

It can be slightly tricky transferring the pretzels. When moving to the water bath, hook your fingers around both sides of the bottom and quickly lift and place them into the water. To remove from the water bath, use two of your largest spatulas (or a large spider), being sure you have even surface distribution so the pretzels don't break.

This recipe can also be made into 4 slightly smaller pretzels. I would suggest this if you don't have large enough spatulas to do the transfer. Reduce the pretzel bake time to 8-10 minutes.

You could also half the recipe to make one large pretzel or two smaller pretzels.

Store the pretzels covered in the fridge for 3 days. Reheat in the microwave or in the oven (375℉ for 5-7 minutes).

Nutrition