Hoop Shot Pretzel Knots with Cheesy Caramel Dip

Pretzel Knots with Cheesy Caramel Dipping Sauce by Laura Kurella

Hoop Shot Pretzel Knots with Cheesy Caramel Dip

Prep Time

45 minutes

Cook Time

15 minutes


60 people

An oh-so-pleasing, warm treat and clever take on Pretzel Knots with Caramel Dip for your game-day watch parties.

Soft, warm, sweet and oh-so-pleasing, these fresh-baked pretzel knots drizzled with a sweet cheesy caramel sauce not only hit the hoop every time but they are also guaranteed to disappear – in no time, too!


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon fine natural sea salt
  • 1 teaspoon sugar
  • 2 1/4 teaspoons instant yeast
  • 8 ounces warm water
  • 1 cup boiling water
  • 2 tablespoons baking soda
  • 1 tablespoon coarse, kosher or pretzel salt

For the Creamy Caramel Dip

  • 8 ounces Neufchatel cream cheese, softened
  • 8 ounces caramel ice cream topping


  • 1 Either by hand or with a mixer, in a large bowl, combine flour, salt sugar, yeast and water. Beat until well-combined then knead the dough for about 5 minutes or until it's soft, smooth and quite slack. Cover the bowl with a cloth and allow to rest for 30 minutes.
  • 2 Meanwhile, combine the boiling water and baking soda and stir until baking soda completely dissolves then set aside.
  • 3 Preheat oven to 400 degrees then prepare a baking sheet by spraying it with cooking spray or line it with parchment paper.
  • 4 Once 30 minutes has passed, transfer dough to a lightly greased work surface and divide it into six equal pieces. Using the palms of your hands, roll each piece of dough into a rope that is about 12" to 15" long.
  • 5 Once you have the dough into ropes, using a sharp knife, cut each rope, crosswise, into a dozen pieces then pull each piece and tie into a knot.
  • 6 Pour the baking soda/water solution into a 10 x 15 jelly roll pan then place all your knots into the pan and gently swish them around to coat them all with the baking/soda water.
  • 7 Let rest in solution for three minutes then, using a slotted spatula, transfer knots to prepared pan.
  • 8 Sprinkle with pretzel salt or sea salt then place in preheated oven and bake for 12 to 15 minutes or until golden brown. Remove from oven and prepare glaze/dip. Drizzle over warm knots and serve remainder on the side as a dip.
  • 9 NOTE: Knots can be stored- well-wrapped - at room temperature and then reheated briefly before serving.

For the Creamy Caramel Dip

  • 1 In a medium bowl, using a fork, blend softened Neufchatel cheese with caramel ice cream topping. Microwave for 30 seconds then stir well before serving.


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