DISNEYLAND Cream Cheese-filled Pretzels
By Sydney Hill
Have you heard of these? Have you tried them? Oh wow, they are something not to be forgotten. I hadn't even heard of them until the last time I went to Disneyland. They are only found at a few carts. I got mine in Tomorrow Land, (then I got my next one...because I just had to have another...in California Adventure!).
I was needing one of those cream cheese filled pretzels the other day, so since Disneyland was not an option, I thought I'd do a little Googling to see what I could find.
Stumbling on this recipe, I was hopeful. Making them, I was hopeful. Eating them?...I was ecstatic.
It's been a while so I can't say how close it is, but from what I remember, they taste just like the beloved Disneyland Pretzel. Mine were far from pretty, but the taste is what I cared about (isn't that what really matters?). I did do my own twist on the pretzel recipe (pun intended), but I think it was for the better, and I'll make note of it.
Download both recipes below. Then drag-and-drop the Cream Cheese Filling recipe into the ingredients section of the Disneyland Cream Cheese Pretzels recipe (they'll be linked in your Cook'n).
Disneyland Cream Cheese Pretzels
Serving size: 5
Calories per serving: 675
2 cups hot water
1 tablespoon sugar
1 envelope (2 1/4 tsp) active dry yeast
5 cups all-purpose flour
1 tablespoon salt
non-stick cooking spray
2 tablespoons baking soda
1 egg, beaten
Cream Cheese Filling
Directions:
Transfer to a floured surface and knead until smooth. Place into an oiled bowl and cover with plastic wrap. Put it in a warm area and let rise until doubled. (ends up being about an hour, maybe a little longer) Punch dough down and divide into 16 even pieces. Roll one piece of dough at a time into 18-inch strips. Now roll the strip flat with a rolling pin until it is 1-inch wide. Squeeze a thin strip of icing down the center of the dough strip. Now fold the ends over each other to seal in icing. Twist into pretzel shapes.
Fill a large pot with 2-inches of water. Stir in baking soda and heat on medium-high. Place pretzels into water and poach 1 minute. (Just so you know, the point of this step is so that the pretzel will be chewy). Remove from water and place onto parchment paper-lined baking sheet. Brush pretzels with beaten egg and sprinkle on toppings. Bake at 450 degrees for 12-15 minutes until golden brown. Remove pretzels from oven.
***These pretzels are also delicious when served without the cream cheese filling. See further options below!***
Topping Options:
- coarse Kosher salt
- crushed graham cracker crumbs (if you do this, crush the grahams with butter so they don’t get too toasted in the oven)
- cinnamon-sugar (I would use brown sugar)
- vanilla icing
- toasted almond slices
- I made a struesel with 2 Tbsp butter, 1/4 cup sugar, 1/2 cup flour, 2 tsp cinnamon, and a dash of nutmeg. That was my favorite way
Dipping Options: mustard or cheese sauce
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Cream Cheese Filling
Serving size: 5
Calories per serving: 256
8 ounces cream cheese
1 cup powdered sugar
1 1/4 teaspoons mexican vanilla extract
1 pinch salt
Directions:
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
- https://www.thedisneydiner.com/2012/04/disney-world-soft-pretzels-recipe.html
- https://themoveablefeasts.wordpress.com/2012/02/13/soft-pretzels-with-a-honey-mustard-dipping-sauce/
Sydney Hill
Weekly Newsletter Contributer since 2012
