Creamy Broccoli Cheddar Casserole with Garlic Butter Pretzels (we added chicken)

Ingredients

Pretzels

• 3/4 cup warm water

• 2 1/4 teaspoons instant yeast

• 4 tablespoons salted butter, melted

• 2 1/2 cups all-purpose flour

• 1/4 cup baking soda

• 1 egg, beaten

• pretzel salt (for sprinkling)

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 clove, grated

• 1 teaspoon paprika

• 1/4 teaspoon cayenne, more or less to taste

• 2 tablespoons fresh thyme leaves 

• 3 cups low sodium veggie or chicken broth

• 4 cups broccoli florets, chopped

• kosher salt and black

• 2 cups whole milk

• 2 1/2 cups shredded sharp cheddar cheese

Instructions

1. Combine the flour and instant yeast in the bowl of a stand mixer. Add the water and 3 tablespoons butter. Mix on medium speed until the dough is smooth and begins to pull away from the sides of the bowl. If the dough is too wet, add additional flour. Cover the bowl and place in a warm spot 15-20 minutes.

2. Meanwhile, make the casserole. Preheat the oven to 425° F.

3. Heat the olive oil, butter, and onion in a large, oven-safe skillet with sides. Cook until fragrant, about 5 minutes. Whisk in the flour, garlic, paprika, and cayenne and cook until golden. Gradually whisk in the broth until smooth. Add the broccoli and a large pinch each of salt and pepper. Bring to a simmer, reduce the heat to medium and cook, until the broccoli is tender.

4. Stir in the milk and 2 cups of cheese until melted and creamy. Let cook 5-10 minutes, until slightly thickened. If needed transfer the mix to a casserole dish. Top with 1/2 cup cheese.

5. Bring a large pot of water to a boil.

6. Remove the pretzel dough and place on a floured surface. Divide the dough into 8 equal balls. Add the baking soda to the boiling water. Boil the pretzels, for 30 seconds.

7. In a bowl mix 1 tablespoon melted butter with 1 clove grated garlic. Brush the rolls with garlic butter.