Ingredients:

  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1 teaspoon sugar
  • 3/4 cup warm water (110°F)
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon unsalted butter, melted
  • Cooking spray
  • 8 oz. cream cheese, softened
  • 1 cup lump crab meat, drained and flaked
  • 1 cup shredded cheddar cheese (or your favorite cheese)
  • 2 tablespoons mayonnaise
  • (optional) 1 tablespoon Dijon mustard
  • 10 cups water
  • 2/3 cup baking soda
  • Coarse sea salt
  • Fresh parsley, chopped (optional)

Instructions:

  1. In a small bowl, combine warm water, sugar, and yeast. Let sit for about 5 minutes until frothy. In a large mixing bowl, combine flour and salt. Add in melted butter and activated yeast mixture; stir until combined. Knead dough on a lightly floured surface for about 6–8 minutes until smooth and elastic. Place dough in a greased bowl; cover with plastic wrap or a kitchen towel. Let rise in a warm area for about 60 minutes or until doubled in size.
  2. In another mixing bowl, combine softened cream cheese, lump crab meat, shredded cheddar cheese, mayonnaise, and Dijon mustard if using. Mix well until fully incorporated; set aside.
  3. Preheat your oven to 425°F (220°C). Bring water to boil in a large pot; add baking soda carefully. Punch down risen dough; divide into equal pieces (about 8). Roll each piece into long ropes (~24 inches) then shape into pretzel forms. Dip each pretzel into boiling baking soda bath for about 30 seconds before removing it onto parchment-lined baking sheets.
  4. Using a spoon or piping bag filled with crab mixture, generously top each pretzel before sprinkling coarse sea salt over them. Bake pretzels in preheated oven for approximately 12–15 minutes or until golden brown.
  5. Remove from oven once done; allow cooling slightly before serving garnished with fresh parsley if desired.