Dreamy Broccoli Cheddar Casserole With Garlic Butter Pretzels Recipe

Comfort meets innovation in this creamy broccoli cheddar casserole that surprises with a crunchy garlic butter pretzel topping.

Crisp edges and melted cheese create a magical harmony of textures and flavors.

Weeknight dinners demand something extraordinary, and this dish delivers bold satisfaction.

Simple ingredients come together in unexpected ways, promising a meal that feels both familiar and exciting.

Cheese lovers will swoon over the rich, velvety sauce blanketing tender broccoli florets.

Pretzel crumbles add a salty, buttery crunch that elevates every single bite.

I challenge you to resist seconds of this irresistible casserole that transforms humble ingredients into something spectacular.

Broccoli Casserole With Garlic Butter Pretzels on Top

Savor Simplicity: Easy Comfort Food Masterpiece

• Minimal Prep Magic: Whip up this casserole with basic kitchen ingredients and straightforward steps, perfect for home cooks of all skill levels.
• Time-Friendly Delight: Complete the entire dish in under 90 minutes, making it an ideal weeknight dinner solution that delivers maximum flavor with minimal effort.
• Crowd-Pleasing Wonder: Combines cheesy broccoli goodness with homemade pretzel topping, creating a unique meal that appeals to both kids and adults, transforming ordinary ingredients into an extraordinary dinner experience.
• Versatile Meal Option: Serves as a complete meal or hearty side dish, adaptable for family dinners, potlucks, or casual gatherings with its comforting and satisfying profile.

Ingredients Inside Broccoli Cheddar Casserole and Garlic Butter Pretzels

• All-Purpose Flour: Foundation for pretzel dough and casserole thickening, choose unbleached for better texture.
• Instant Yeast: Quick-rising agent for pretzel dough, ensures soft and fluffy texture.

• Warm Water: Activates yeast and creates dough consistency, use lukewarm temperature.
• Milk: Adds creaminess to casserole, provides rich and smooth base.

• Eggs: Binding agent for pretzels and adds golden sheen, use fresh large eggs.
• Cheddar Cheese: Primary flavor and melting component, choose sharp for more robust taste.

• Broccoli: Main vegetable providing nutrition and texture, select fresh and crisp.
• Onion, Garlic: Adds depth and savory notes, use fresh for maximum flavor.

• Butter: Provides richness and flavor, use unsalted for better control.
• Olive Oil: Helps sauté vegetables and adds subtle flavor.

• Salt, Black Pepper: Basic seasoning for overall taste balance.
• Paprika, Cayenne: Adds warmth and slight heat, adjust according to spice preference.

• Baking Soda: Creates pretzel's signature chewy exterior when boiling.
• Pretzel Salt: Provides classic pretzel topping, coarse texture.

• Fresh Thyme: Adds aromatic finish, use fresh for brightest flavor.

Broccoli Cheddar Casserole with Pretzel Crust Instructions

Step 1: Whip Up the Pretzel Dough

• Flour
• Instant yeast
• Warm water
• Melted butter

Mix everything on medium speed until the dough becomes smooth and stretchy.

If the mixture feels too sticky, sprinkle in extra flour one tablespoon at a time.

Let the dough rest and rise for about 15-20 minutes, allowing it to become puffy and light.

Step 2: Craft the Creamy Broccoli Base

Heat up a large oven-safe skillet with olive oil and butter.

Sauté onions until they become wonderfully fragrant.

Sprinkle in flour, chopped garlic, paprika, and a touch of cayenne for excitement.

Slowly pour in broth, whisking constantly to create a silky smooth sauce.

Add broccoli and let it simmer until tender and full of flavor.

Pour in milk and stir in a generous amount of cheese until the mixture becomes luxuriously creamy and thick.

Step 3: Boil the Pretzel Dough

Bring a large pot of water to a rolling boil and add baking soda.

Divide the pretzel dough into 8 equal balls.

Carefully drop the dough balls into the boiling water, cooking 4 at a time for about 30 seconds.

Scoop them out with a slotted spoon and arrange on top of the creamy broccoli mixture.

Step 4: Bake to Golden Perfection

Brush the pretzels with beaten egg and sprinkle with pretzel salt for that classic touch.

Pop the casserole into a preheated oven and bake until the top turns a beautiful golden brown and the edges start bubbling.

While still hot, mix melted butter with grated garlic and thyme, then brush over the pretzels for an extra burst of flavor.

Step 5: Serve and Savor

Pull the casserole from the oven and let it rest for a moment.

Garnish with fresh thyme leaves for a pop of color and additional aroma.

Serve piping hot, either as a hearty main dish or alongside a crisp green salad for a complete meal that’ll have everyone asking for seconds.

Casserole Tips for Broccoli & Cheddar Meets Pretzel Crust

Experiment with different cheese combinations like sharp cheddar, gruyere, or monterey jack for unique flavor profiles and richer textures.

Adjust milk quantity to achieve desired thickness – less milk for a firmer casserole, more milk for a creamier, looser texture.

Add extra vegetables like cauliflower, spinach, or diced carrots to increase nutritional value and create more complex flavors.

Ensure water is boiling with baking soda before adding pretzels to achieve that classic golden-brown exterior and chewy texture.

Prepare casserole components separately and assemble just before baking to maintain pretzel crispness and prevent soggy topping.

Store Broccoli Cheddar Casserole with Pretzels

• Store leftover casserole in an airtight container within 2 hours of cooking, keeping it fresh in the refrigerator for 3-4 days.
• Wrap the casserole tightly in plastic wrap and aluminum foil, then freeze for up to 1 month without the pretzels to maintain best texture.
• Thaw overnight in the refrigerator, then warm at 350°F (175°C) for 15-20 minutes, covering with foil to prevent drying out.
• Heat individual portions for 1-2 minutes, stirring halfway through to ensure even warming and preserve creamy consistency.

Broccoli Cheddar Casserole with Pretzels Matches

• Pair this rich, cheesy casserole with crisp white wines like Sauvignon Blanc that cut through the creamy texture and complement the broccoli's earthy notes.
• Select a light German wheat beer or crisp pilsner to balance the casserole's heavy cheese and provide refreshing carbonation that cleanses the palate between bites.
• Create a tangy arugula salad with lemon vinaigrette, which adds bright acidity and fresh crunch to counteract the dish's richness and provide textural contrast.
• Serve a chilled cucumber and dill salad alongside the hot casserole, introducing a cool, herbal element that helps cut through the dish's dense, cheesy profile.

Broccoli Casserole with Garlic Pretzel Options

• Vegetarian Transformation: Replace chicken broth with vegetable broth for a meat-free version, maintaining the creamy texture and rich flavor profile.
• Gluten-Free Option: Substitute all-purpose flour with gluten-free flour blend and use gluten-free pretzels or create pretzel-like topping using almond flour for a celiac-friendly meal.
• Low-Carb Adaptation: Swap regular flour with cauliflower rice or almond flour, use low-carb cheese, and replace traditional pretzels with crispy cheese crisps as a crunchy topping.
• Dairy-Free Alternative: Use plant-based milk like almond or oat milk, replace dairy cheese with nutritional yeast or dairy-free cheese alternatives, ensuring a creamy consistency for lactose-intolerant individuals.

FAQs

• Why boil pretzels in baking soda water before baking?

The baking soda bath helps create that classic golden-brown pretzel color and gives them a distinctive chewy exterior with a crispy crust. It’s a traditional technique that enhances the pretzel’s authentic flavor and texture.

• Can I use frozen broccoli instead of fresh?

Yes, you can use frozen broccoli. Just thaw and drain it completely before adding to the casserole to prevent excess moisture. Fresh broccoli is preferred for better texture and flavor, but frozen works in a pinch.

• How do I know when the cheese sauce is the right consistency?

The cheese sauce is ready when it coats the back of a spoon and doesn’t run off immediately. It should be thick and creamy, with a smooth texture that doesn’t separate or look grainy. Stir constantly to prevent burning.

• Is it necessary to use a stand mixer for the pretzel dough?

While a stand mixer makes the process easier, you can knead the pretzel dough by hand. Mix ingredients in a bowl and knead on a floured surface for about 5-7 minutes until smooth and elastic. The key is developing the gluten for the right pretzel texture.

Creamy Broccoli Cheddar Casserole With Garlic Butter Pretzels Recipe

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4.8 from 29 reviews

• Total Time: 1 hour 30 minutes
• Yield: 6 1x

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Description

Comfort meets indulgence in this creamy broccoli cheddar casserole with garlic butter pretzels, a delightful fusion of cheesy goodness and crunchy texture. Hearty vegetables nestled in a rich sauce and topped with golden, buttery pretzel crumbs promise a satisfying meal you’ll crave again and again.

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Ingredients

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Main Ingredients:

• 4 cups broccoli florets, chopped
• 2 1/2 cups shredded sharp cheddar cheese
• 2 cups whole milk
• 3 cups low-sodium vegetable or chicken broth

Baking and Seasoning Ingredients:

• 2 1/2 cups all-purpose flour
• 1/4 cup all-purpose flour
• 1/4 cup baking soda
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• 2 tbsp fresh thyme leaves
• Kosher salt
• Black pepper

Other Ingredients:

• 3/4 cup warm water
• 2 1/4 teaspoons instant yeast
• 4 tablespoons salted butter, melted
• 1 egg, beaten
• Pretzel salt (for sprinkling)
• 3 tablespoons extra virgin olive oil
• 1 tablespoon salted butter
• 1 yellow onion, chopped
• 3 cloves garlic (2 chopped, 1 grated)

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Instructions

1. Craft the foundational pretzel dough by blending flour, instant yeast, warm water, and melted butter in a stand mixer. Knead the mixture on medium speed until achieving a smooth consistency, incrementally incorporating additional flour if the texture appears overly wet. Allow the dough to rest and expand for approximately 20 minutes in a covered environment.
2. Initiate oven preheating to 425°F. Sauté onions in olive oil and butter until aromatic, then integrate flour, garlic, paprika, and cayenne. Gradually introduce broth while whisking, creating a silky base. Incorporate broccoli, seasoning with salt and pepper, simmering until vegetables reach tenderness. Blend milk and cheese, stirring until the mixture transforms into a luxurious, creamy consistency. Transfer the mixture to a prepared casserole dish, generously sprinkling additional cheese across the surface.
3. Establish a boiling water bath enhanced with baking soda. Segment the pretzel dough into eight uniform portions. Submerge pretzels in batches, boiling each for half a minute before extracting with a slotted utensil and positioning atop the casserole.
4. Embellish pretzels with beaten egg and pretzel salt. Bake until the casserole bubbles enthusiastically and develops a golden-brown exterior, approximately 25 minutes. Concurrently, create a fragrant butter glaze by combining melted butter, minced garlic, and thyme.
5. Finalize the dish by brushing the herbed butter across the pretzels moments before serving. Garnish with fresh thyme sprigs and present as a hearty, comforting meal accompanied by an optional crisp salad.

Notes

• Swap all-purpose flour with gluten-free alternatives like almond or rice flour for those with wheat sensitivities.
• Experiment with different cheese blends such as gruyère, monterey jack, or gouda to customize flavor profiles.
• Replace broccoli with cauliflower, brussels sprouts, or asparagus for alternative nutritional options and taste experiences.
• Allow casserole to rest 10 minutes after baking to help sauce set and prevent runny consistency, ensuring perfect creamy texture.

• Prep Time: 45 minutes
• Cook Time: 45 minutes
• Category: Dinner, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 462
• Sugar: 6 g
• Sodium: 620 mg
• Fat: 27 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 2 g
• Protein: 18 g
• Cholesterol: 62 mg