Vanilla Bean Pretzels with Cream Cheese Dipping Sauce

Directions

Vanilla Sugar

1. Pour 1 cup of preferred sugar into a pint size mason jar.
2. Split a Rodelle Vanilla Bean, leaving seeds intact.
3. Bury the bean in the sugar and shake the jar occasionally.
4. Add the split and scraped beans to the jar from other recipes.
5. Refill the jar with sugar as needed.
6. Use the sugar in coffee or tea - there are lots of uses for vanilla sugar so get creative!

Pretzels:

1. In a small bowl, dissolve the yeast and 1 tablespoon granulated sugar in the 1 1/4 cups warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, or the bowl of a stand mixer, mix together the flour, 1/2 cup granulated sugar, and salt.
3. Make a well in the center and add the yeast mixture, Rodelle Vanilla Paste, and oil. Mix and form into a dough.
4. If the mixture is too dry, add one or two tablespoons of water.
5. Knead the dough with a hook attachment until smooth, about 5 minutes, or by hand, about 7-8 minutes.
6. Lightly oil a large bowl, place the dough in the bowl, turn to coat the dough with the oil, then cover with plastic wrap and let rise in a warm place until doubled in size.
7. While dough is rising, make the cheesecake dip and store in the fridge until ready to serve.
8. Preheat oven to 450 degrees. Line 2 baking sheets with parchment paper and grease.
9. In a large bowl, dissolve the baking soda in 4 cups of hot water, set aside.
10. When dough has risen, turn out onto a floured surface.
11. Divide into 12 equal pieces. Roll each piece into a long rope, about 12-14 inches and twist into a pretzel shape.
12. Once all of the dough is shaped, dip each pretzel into the baking soda water solution and place on the baking sheets.
13. Sprinkle with vanilla sugar.
14. Bake in oven until browned, about 8 minutes.
15. Serve with cheesecake dip

Cheesecake Dip:

1. Beat heavy cream in a stand mixer with the whisk attachment until stiff peaks form
2. Transfer into another bowl (large enough to have space at the top of the bowl), and tightly wrap the top with plastic wrap and place in the fridge
3. in the same bowl as the heavy cream, add cream cheese and beat with the paddle attachment until smooth
4. add remaining ingredients and beat until homogenous, stopping to scrape the sides 2-3 times
5. fold in 1/2 of the whipped cream until combined, and fold in the remaining whipped cream, being careful not to deflate the whipped cream as much as possible
6. If not serving immediately, cover with saran wrap and store in the fridge for up to 2 days

Photos were taken for Rodelle by @kniftykat.