Creamy Broccoli Cheddar Casserole with Garlic Butter 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)


  • 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


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, about 3 to 4 minutes. If the dough is too wet, add additional flour, 1 tablespoon at a time. 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, 2 minutes. 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, uncovered, until the broccoli is tender, about 10 minutes.
4. Stir in the milk and 2 cups of cheese until melted and creamy. Let cook 5-10 minutes, until slightly thickened. Remove from the heat. 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 from the bowl and place on a floured surface. Divide the dough into 8 equal balls. Add the baking soda to the boiling water. Boil the pretzels, 4 at a time, for 30 seconds. Remove with a large slotted spoon, then place on top of the broccoli. Brush each roll with a beaten egg, sprinkle with salt. Bake until the broccoli is bubbling and the pretzels are golden, 25 minutes.

Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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