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
Step 1 –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.
Step 2 –Cover the bowl and place it in a warm spot to rise, about 15-20 minutes.
Step 3 –Preheat the oven to 425 degrees F.
Step 4 –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.
Step 5 –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.
Step 6 –Gradually whisk the broth into the roux until it is smooth.
Step 7 –Add the broccoli, the salt, and the pepper to the roux and bring it to a simmer.
Step 8 –Reduce the heat to medium and cook the roux, uncovered, until the broccoli is tender, about 10 minutes.
Step 9 –Stir the milk and 2 cups of the cheese into the roux until the cheese has melted and the mixture is creamy.
Step 10 –Let the broccoli mixture cook until it has slightly thickened, about 5-10 minutes.
Step 11 –Transfer the skillet from the heat and top with remaining cheese.
Step 12 –Bring a large pot of water to a boil.
Step 13 –Transfer the dough from the bowl and place on a floured worksurface.
Step 14 –Divided the dough into 8 equal balls.
Step 15 –Add the baking soda to the boiling water.
Step 16 –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.
Step 17 –Place the pretzel rolls on top of the broccoli mixture.
Step 18 –Brush each of the rolls with the beaten egg and sprinkle with the pretzel salt.
Step 19 –Bake the casserole until it is bubbling and the rolls are golden, about 25 minutes.
Step 20 –In a bowl, mix the remaining butter, the remaining garlic, and the thyme.
Step 21 –Brush the rolls with the garlic butter.
Step 22 –Serve.
