Brie-Stuffed Soft Pretzels with Rosemary Butter and Fig Mustard

Brie-Stuffed Soft Pretzel Bites with Rosemary Butter and Fig Mustard are the perfect weekend baking project. Fluffy, cheesy, salty, and a hint of sweet from the fig mustard, these soft pretzels are easier to make than you probably imagine. With a little time and some good pretzel-twisting skills, you’ll have amazing homemade soft pretzels in no time.

Ingredients needed to make Brie-Stuffed Soft Pretzels with Rosemary Butter and Fig Mustard

To make these delicious soft pretzels, you’ll need a few basic baking ingredients like flour, instant yeast, salt, etc.. You’ll also need a good quality fig jam and dijon mustard, to make the sweet and tangy dipping sauce for these pretzels. Here’s the full list:

• instant yeast
• brown sugar
• kosher salt
• warm water
• all-purpose flour
• butter
• fresh rosemary
• brie cheese
• baking soda
• flaky sea salt or pretzel salt
• mayonnaise
• fig jam
• dijon mustard
• salt and black pepper

Tools used to make Brie-Stuffed Soft Pretzels with Rosemary Butter and Fig Mustard

The biggest piece of equipment required to make these soft-pretzels is a stand mixer. It is very difficult to knead the dense pretzel dough by hand, however if you choose that route be aware that you’ll need to knead for at least 10 minutes. The kneading happens much more quickly in the stand mixer, taking only about 5 minutes using the dough hook. Other than that, you’ll need a cutting board, a sharp knife, a small saucepan, two rimmed baking sheets, a pastry brush (optional), a small mixing bowl, and measuring cups and spoons.

How to make Brie-Stuffed Soft Pretzels with Rosemary Butter and Fig Mustard

These pretzels start with a fairly basic bread dough. You’ll combine yeast with the wet ingredients, then add in the dry ingredients to a stand mixer. Let the stand mixer do the kneading, then let the dough rise until doubled in size, about an hour.

Once the dough has risen, you’ll divide the pretzel dough into 8 pieces and roll each piece out into a long snake. Flatten the snake, stuff with a piece of brie, form the dough around the brie, then twist into a pretzel. Pretty simple! You’ll repeat this process for all 8 pieces of dough, then boil them in a pot of baking soda and water for 45 seconds each. Boiling in baking soda is what creates that classic pretzel flavor in the final product, so don’t skip that step.

Just before baking, you’ll brush each pretzel with a fragrant rosemary butter, which is made simply by melting butter and simmering it with fresh rosemary sprigs for 2 minutes. Bake the pretzels until golden brown, and that’s it! Serve with the fig mustard, which can be made in 3 minutes while the pretzels cool.

Looking for other weekend baking projects?

Try these recipes from The Ardent Cook!

Classic Spice Cookies with Vanilla-Whiskey Frosting

Buttery Dinner Rolls

Gluten-Free Olive Oil Zucchini Bread

Recipe Ingredients

2 ¼ tsp instant yeast (one packet)

1 tbsp brown sugar

1 ½ tsp kosher salt

1 ½ cups warm water, heated to 105-110 degrees Fahrenheit 

4 ¼ -½ cups flour, may use closer to 4 ½ if needed 

4 tbsp butter

3 sprigs fresh rosemary

1 wheel brie, rind removed and cut into 8 equal pieces 

8 cups water

½ cup baking soda

Flaky salt or pretzel salt, to taste

¼ cup mayonnaise 

2 tbsp dijon mustard

2 tbsp fig jam

Salt and pepper, to taste

Recipe Instructions

1. Combine yeast, brown sugar, salt, and warm water in the bowl of a stand mixer. Let sit for 3-5 minutes, or until bubbly. 
2. Add the flour and mix on low with a dough hook until a dough forms, about 5 minutes. Shape dough into a ball and coat in olive oil, then cover and let rise in a warm area for 1 hour, or until dough doubles in size. 
3. Turn dough out onto a lightly floured surface and divide into 8 equal parts. Roll each piece into a 12-16 inch worm. Flatten the worm with a rolling pin or your hands, then stuff with a piece of brie and wrap the dough around the cheese. Make sure the brie is completely encased in the dough, then twist into a pretzel. Repeat for the remaining pieces of dough until you have 8 pretzels. 
4. In a small saucepan, melt the butter and rosemary sprigs. Cook for 1-2 minutes until the rosemary smells fragrant. Set aside.
5. Preheat the oven to 425 degrees Fahrenheit and line two sheet trays with parchment paper. Boil the water and, once bubbling, add the baking soda. 
6. Working in batches, boil the pretzels for 45 seconds, then place on the sheet trays. Brush with the rosemary butter and sprinkle with salt. Bake for 15-20 minutes, or until the pretzels are golden brown. Remove from the oven and let cool for 5-10 minutes so the brie can set up slightly. 
7. While the pretzels cool, make the fig mustard. Combine the mayo, dijon, fig jam, and salt and pepper to taste. Whisk until thoroughly combined. 
8. Serve pretzels while still warm alongside the fig mustard. Leftovers keep for 1-2 days covered in the fridge. To reheat, simply place on a piece of foil directly on the oven rack and warm at 350 degrees for 5-7 minutes. Enjoy!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

French Onion Dip

French Onion Dip is one of my favorite foods on the planet. I’m talking the Lipton soup packet, mixed with an entire tub of sour cream, with heavily salted potato chips, ruining my dinner at family parties, etc. This homemade version completely tops the boxed stuff.

Low-and-slow caramelized onions are added to a mixture of sour cream and Greek yogurt along with some flavorful dried spices to create a dip almost identical in taste to the Lipton mix with the addition of real onions. From there, you can use any dipping vehicle you want to scoop up that goodness. It’s beyond delicious!

Ingredients needed to make French Onion Dip

The best part of this dip is that we use real onions to achieve the majority of that “french onion” flavor. They get caramelized slowly in butter, salt, and pepper, and add so much depth of flavor to this dip. I prefer to use yellow onions in this recipe, as their flavor enhances so much as they cook. Here’s everything you’ll need to make this dip:

• Yellow onions
• Butter
• Worcestershire sauce
• Sour cream
• Plain Greek yogurt
• Dried parsley
• Dried dill
• Garlic powder
• Onion powder
• Salt
• Black pepper

Tools used to make French Onion Dip

French Onion Dip comes together quickly and using minimal kitchen equipment. You’ll need a cutting board, a sharp knife, a cast-iron or non-stick skillet, a large mixing bowl, a silicon scraper/spatula, and measuring cups and spoons. That’s it!

How to make French Onion Dip

The hardest part of making this French Onion Dip is slicing and caramelizing the onions. This takes anywhere from 20-40 minutes, depending on how deeply caramelized you’d like your onions to be. I tend to like mine with a slight bite left to them, so I’ll opt for the 20-25 minute range, but you can let yours go as long as you desire as long as they aren’t burning!

You’ll start by melting butter in a cast-iron or non-stick skillet and thinly slicing your onions. Add the onions to the skillet along with a pinch each of salt and pepper and cook them over low-medium heat, stirring frequently, until golden and very fragrant, at least 20 minutes but up to 40 minutes. While the onions caramelize, you’ll mix together the sour cream, Greek yogurt, dried parsley, dried dill, garlic powder, onion powder, and salt and pepper to taste. Once the onions are cooked, fold them into the dip, reserving about 1/8 cup to garnish on top of the dip. Transfer the dip to a serving bowl, then spoon the reserved onions over top of the dish. Serve with chips, pretzels, and freshly cut vegetables.

Looking for other delicious dips?

Try these recipes from The Ardent Cook!

Baked Goat Cheese with Herbed Orange Olives

Pomegranate Goat Cheese Guacamole

Muhammara-Style Roasted Red Pepper Dip

Recipe Ingredients

2 medium yellow onions, thinly sliced

2 Tbsp butter

2 cloves garlic

2 tsp Worcestershire sauce 

¾ cup sour cream

1 cup plain greek yogurt

1 tsp salt, plus more to taste

¼ tsp black pepper

1 tsp dried parsley

½ tsp dried dill

½ tsp garlic powder

½ tsp onion powder

Recipe Instructions

1. Heat a cast-iron or nonstick skillet over low-medium heat and melt the butter. Add the thinly sliced onions and stir to coat in the melted butter. Season with salt and pepper. Let cook, stirring frequently, for at least 20 minutes or up to 40 minutes, until caramelized. If the onions begin to burn or take on color too quickly, lower the heat.
2. Once the onions have caramelized to your desired level, remove from the heat and stir in the Worcestershire sauce.
3. Meanwhile, make the rest of the dip. Combine sour cream, Greek yogurt, dried parsley, dried dill, garlic powder, and onion powder in a mixing bowl. Mix well. Season with salt and pepper to taste. Stir in the caramelized onions, reserving about 1/8 cup as garnish.
4. Transfer the dip to a serving bowl and spoon the reserved onions over the top. Serve with pretzels, chips, and fresh cut vegetables. Enjoy!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Smothered Fries with “Animal Style” Sauce

Whether you’re enjoying a big game, craving some loaded french fries, or just looking for a new way to enjoy potatoes, these Smothered Fries with “Animal Style” Sauce are exactly what you’ve been waiting for. Crispy, oven-baked fries get topped with an easy burger sauce and an unassuming line-up of toppings. What follows is a complete party in your mouth, and it doesn’t stop there. While these fries have a healthy array of goodies piled on top, you can completely customize your own toppings to fit your taste. Love cheese on your french fries? Layer it on! Don’t have ground beef? Use ground chicken, sausage, or even shredded pork. As long as you get crispy fries as your base and lots of that “animal style” sauce, you can’t go wrong with whatever you add on top! Let’s make them!

Ingredients needed to make Smothered Fries with “Animal Style” Sauce

I love the earthy taste of russet potatoes in this recipe. It compliments the grass-fed ground beef extremely well. If you don’t have russets or don’t care for them, this dish would also be excellent using sweet potatoes, another variety of white potato, or even a bag of frozen french fries. As long as you’ve got one form of potato, you can make this recipe. Here’s everything you’ll need to pull these fries off:

• Russet potatoes
• Avocado oil
• Salt
• Black pepper
• Grass-fed ground beef
• Mayonnaise
• Ketchup
• Dill relish
• Honey
• White vinegar
• Red onion
• Cilantro
• Pickled jalapeños

Tools used to make Smothered Fries with “Animal Style” Sauce

You’ll need basic equipment to make these delicious fries: a large cutting board, a sharp knife, a rimmed sheet pan, a skillet, a stirring utensil, and a mixing bowl. That’s it!

How to make Smothered Fries with “Animal Style” Sauce

The secret to any great oven-baked fry recipe is simple: preheat your sheet pan! By placing your sheet pan in the oven while the oven heats up, you ensure that the fries immediately start crisping up on contact. It works like a charm.

To begin, set the oven to 500 degrees Fahrenheit and place your sheet pan inside, as described above. Cut the potatoes into fries and coat in avocado oil, salt, and pepper.

Once the oven has preheated, carefully remove the hot sheet pan and add the fries to the hot pan in an even layer. They will sizzle upon contact. Lower the oven temperature to 425 degrees and bake for 12-15 minutes, flip, then bake for an additional 15-20 until the fries are cooked through.

Meanwhile, you’ll prepare the ground beef, “animal style” sauce, and other toppings. Brown the ground beef in a skillet and break up all the clumps. Combine mayo, ketchup, relish, honey, vinegar, and a pinch each of salt and pepper and stir well. Chop up the red onion, cilantro, and pickled jalapeños and set aside.

Once the fries are done, top with the ground beef, red onions, cilantro, pickled jalapeños, and drizzle all over with the sauce. If desired, other toppings may be added. Serve the fries hot with extra sauce on the side!

Looking for other game day food ideas?

Try these other recipes from The Ardent Cook!

Buffalo Chicken Tacos with Celery Salsa

Baked Goat Cheese with Herbed Orange Olives

Mom’s Checkerboard Chicken Chili

Crispy Baked Buffalo Wings

Recipe Ingredients

1 1/2  pounds russet potatoes, sliced into thin fries (3-4 large)

2 Tbsp avocado oil

1 Tsp salt, plus more to taste

Black pepper, to taste

1lb grass-fed ground beef

½ cup mayonnaise 

3 Tbsp ketchup

2 Tbsp dill relish

1 Tsp honey

1 Tsp white vinegar

½ red onion, finely chopped

Fresh cilantro, finely chopped (optional)

Pickled jalapeños, chopped (optional)

Recipe Instructions

1. Preheat the oven to 500 degrees Fahrenheit and arrange an oven rack to the lowest height possible. Place a clean sheet pan in the oven to heat as the oven heats. 
2. In a large mixing bowl, combine cut fries, avocado oil, salt, and pepper. Once the oven and sheet tray are preheated, spread potatoes out into an even layer on the sheet tray. Lower the oven temperature to 425 degrees and bake for 12-15 minutes, toss, then bake again for another 15-20 minutes until browned and cooked through. 
3. Meanwhile, heat a skillet over medium-high heat. Cook the ground beef until browned and cooked-through, breaking up any large clumps, about 5 minutes. Season with salt and pepper to taste. Set aside.
4. Make the sauce. Combine the mayonnaise, ketchup, relish, honey, and vinegar. Season with a pinch each of salt and pepper. Set aside.
5. Spread the cooked ground beef evenly over the finished fries. Spoon the sauce over the fries and ground beef, then top with chopped red onion, cilantro, and pickled jalapeño. Serve immediately.

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.