This Pretzel Ring with Cream Cheese Mustard Dip is the ultimate appetizer for your next party or game day! The pretzels are made from frozen dinner rolls and the cheesy mustard dip only has 4 ingredients. Everyone will love this appetizer and only you will know how easy it was to make!
Stop what you are doing and make this Pretzel Ring with Cream Cheese Mustard Dip ASAP!! The pretzel dipping sauce is so decadent and delicious and seriously easy to make...I promise.
The hardest part is waiting for the rolls to rise and for the cheese to cool off enough to eat! This appetizer will make the perfect addition to your Game Day, Super Bowl, or party table.
This recipe was inspired by the appetizer at Deschutes Brewery here in the Pacific Northwest. Since we are in quarantine right now, we can't go to the restaurant, so this is the next best thing.
Check out the Web Story for this Pretzel Ring!!
Ingredients Needed to Make Pretzel Ring with Cream Cheese Mustard Dip
- frozen dinner rolls (I like Rhodes brand)
- water
- 2 tsp baking soda
- cream cheese
- Monterey Jack cheese, shredded
- heavy cream
- regular salt and coarse salt
- egg (for egg wash)
- stone-ground mustard
How to Make Pull-Apart Pretzels from Frozen Rolls
- Place 8-10 frozen rolls on a baking sheet with wax paper or parchment paper sprayed with non-stick spray to thaw and rise for 3 hours.
- After 3 hours, preheat your oven to 350°. Cut each ball of dough in half and make two small balls. Cut a shallow "x" on top of each ball.
- Bring the water and baking soda to a boil in a small saucepan. Add 4-5 balls at a time and cook for 1 minute, gently rotating halfway through. Use a slotted spoon to remove each ball and set them on a rack to drain. Continue until you have cooked all of the balls in the baking soda mixture.
- Take each dough ball and place them around the edge of your cast-iron skillet. Beat the egg to make a quick egg wash and brush it on top of the dough balls. Sprinkle with coarse salt.
How to Make Cream Cheese Pretzel Dip with Mustard
- Place the cream cheese, Monterey jack cheese, heavy cream, and salt into a large mixing bowl. Mix everything on the lowest speed of your hand mixer or by hand with your whisk.
- Pour the cheese mixture into the middle of the dough balls in your skillet. Bake in the oven for 32-35 minutes. Remove the skillet from the oven and make a ring of stone ground mustard on top of the cheese next to the pretzels.
Do I have to Use a Cast Iron Pan?
If you don't have a cast-iron pan, you can use an oven-safe casserole dish or pie pan. You may need to adjust the cooking time a little, just make sure the pretzels cook all the way!
Why You Need a Cast-Iron Pan
I LOVE my cast-iron pan and I use it all the time! It's perfect for searing meat, charring vegetables, making pizza, and for any "skillet" meal there is.
Cast-iron pans go from stovetop to oven and can handle super-high heat. They also hold the heat longer than a regular pan which is why it's perfect for this recipe.
I have a Lodge cast-iron pan and highly recommend it to everyone I know. It's inexpensive and will last forever if you take care of it.
What Else You Can Make From Frozen Rolls
After you make this amazing pretzel and cheese dip appetizer, you are most likely going to have some frozen rolls left over. Don't worry, I have another easy and delicious recipe to solve that problem!
Cinnamon Roll Pull-Apart Bread! This recipe turns frozen dinner rolls into one of the best monkey bread, pull-apart cinnamon roll treats you've ever had. We make these for special occasions and they are always a hit!
Pretzel Ring with Cream Cheese Mustard Dip
Equipment
- cast iron skillet
- slotted spoon
- hand mixer or whisk
- brush for egg wash
- wax paper or parchment paper
Ingredients
- 8-10 frozen dinner rolls (I like Rhodes brand)
- 2 cups water
- 2 teaspoon baking soda
- ¾ cup cream cheese (6 oz)
- 1 cup Monterey Jack cheese, shredded (3-4 oz)
- 1 cup heavy cream
- ½ teaspoon kosher salt
- coarse salt (for the top of pretzels)
- 1 egg (for egg wash)
- stone-ground mustard
Instructions
Pretzles
- Place 10 frozen rolls on a baking sheet with wax paper or parchment paper that has been sprayed with non-stick spray. Allow. rolls to thaw and rise for 3 hours. I put mine in the cold oven with the door closed. Give them plenty of room to rise and expand.
- After 3 hours, preheat the oven to 350°F. Cut each ball of dough in half and make two small balls. Cut a shallow "x" on top of each ball.
- Bring the water and baking soda to a boil in a small saucepan (you are using a small saucepan so that the rolls will float and have room to flip). Add 4-5 balls and cook for 1 minute, gently rotating halfway through. Use a slotted spoon to remove each ball and set them on a rack to drain (I used a cooling rack on top of a baking sheet). Continue until you have cooked all of the balls in the baking soda mixture.
- Take each dough ball and place them around the edge of the cast-iron skillet. Beat the egg to make a quick egg wash and brush it on top of the dough balls. Sprinkle with coarse salt.
Cream Cheese Dip
- Place the cream cheese, Monterey jack cheese, cream, and salt into a large mixing bowl. Mix everything on the lowest speed of a hand mixer or by hand with a whisk and some elbow grease.
- Pour the cheese mixture in the middle of the dough balls into the skillet. Bake in the oven for 32-35 minutes.
- Once the pretzels are nice and brown and the cheese is bubbly, remove the skillet from the oven and add a ring of the stone-ground mustard on top of the cheese next to the pretzels. Be careful, it's HOT! Serve immediately and enjoy!
Notes
- My cast-iron skillet is 10" and I could fit 18 pretzels or 9 rolls.
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Did You Make This Pretzel Ring with Cream Cheese Mustard Dip?
If you get a chance to make this Pretzel Ring with Cream Cheese Mustard Dip recipe, I'd love for you to leave a comment and tell me how it went. You can also tag me on Instagram or Facebook with a photo.
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Jessica says
How awesome! I love this so much!
Emily says
Thanks, Jessica!
Amanda says
This is great, I love rings like tsi but never thought of combining cream cheese and mustard - it was really good.
Emily says
It's a must-have combo in the Pacific Northwest! So good!
Michele says
A delicious recipe for our family's board game night Everyone loved it
Emily says
Oh good, that makes me so happy to hear that everyone loved it!
Kim says
Yum! And, I already have the ingredients. I need to make it this weekend and I may share with the rest of the family even. We'll see!
Emily says
Awesome, I would recommend taste testing before sharing...LOL! Enjoy!
Wanda says
I love pretzels and mustard - must be the German in me! Never had either like this so can't wait to try this recipe!!
Emily says
You are going to love it, you can't go wrong with this combination!
Dannii says
What a great idea. The mustard dip sounds amazing.
Emily says
Thanks, Dannii!
Beth says
This looks so delicious and yummy! I can't wait to give this a try! My family is going to love this!
Emily says
It's definitely a crowd-pleaser for sure!
Jess says
I love that these are made from frozen dough balls. So easy and yummy!
Emily says
Isn't that the best?? Makes pretzel making so much easier!
Andrea Metlika says
OH this will be a huge hit at my house on game day! Looks and sounds amazing!
Emily says
It's hard to pass up melted cheese and pretzels!
Lizet says
I'm planning on making it tomorrow night and finally putting to use my cast iron pan!
Emily says
You are going to love it! And maybe it will convince you to use your cast-iron pan more, they are so versatile.
Sue says
Game Day recipes are always a hit at my house, and this one really rates! DE-LISH!
Emily says
Don't you wish it could be a game day every weekend?? I'm so glad you liked it!
Arica says
I need this now! Looks amazing and would be perfect for the Super Bowl coming up!
Emily says
Yes, you do! LOL...it's really good and kind of addicting. We had it for the Wild Card Games and it will definitely be on the menu for Superbowl as well!
Gregory Halpen says
Digging’ this comfort food! I am going to splurge and make this! And then give most of it away because being a single person, I will eat the whole thing!
Emily says
That's a good idea because it's easy to indulge in this one! LOL...you could also make a small batch...just sayin'...😉