Topgolf Pretzel Board Recipe, a no-fuss party starter, this giant pretzel filled with meats and cheeses provides endless grazing and is always a crowd-pleaser. It’s a nice twist on a classic charcuterie board.
For stress-free, super chill entertaining load up an easy to make giant pretzel with your favorite cured meats, cheeses, nuts, and fruit. The novelty of my Topgolf Pretzel Board Recipe is that the snacks are nestled into a large homemade pretzel. From-Scratch Soft Pretzels can be made in less than 30 minutes. However, if you don’t have time purchase 3 or 4 pretzels smaller ones from your local mall.
Topgolf Pretzel Board Recipe
Topgolf is a golf venue where you play different competitive golf games for all ages. You score points by hitting micro-chipped golf balls at giant dartboard-like targets on an outfield. As well, they offer an impressive food and drink menu, private spaces for groups of any size, HDTVs to watch the big game and an eclectic music selection that adds to the party ambiance.
Topgolf Pretzel Board Recipe
Coincidently, Topgolf serves bar food, but not your average, ordinary, greasy bar food. They serve kicked up, inspired, gourmet, delectable bar food. For instance, they serve a charcuterie board in a super large, salted, buttery pretzel. Previously, you could only get the Jumbo Pretzel Board at Topgolf.
I filled My Topgolf Pretzel Board Recipe with Genoa salami, pepperoni, prosciutto, pepper jack, cheddar cheese, apples, grapes, blackberries, pistachios, and pecans. For serving, I chose a simple cheese sauce and honey mustard sauce. Feel free to put your favorite items on your board.
Topgolf Pretzel Board Recipe is a no-fuss party starter. A giant pretzel is filled with meats and cheeses. It's a nice twist on a classic charcuterie board and provides endless grazing.
- 1 and 1/2 cups warm water 120-130 degrees F
- 2 and 1/4 teaspoons active dry or instant yeast
- 1 teaspoon salt for the dough
- 1 teaspoon granulated sugar
- 4 to 4 and 1/2 cups all-purpose flour sift (plus more for work surface)
- coarse salt for sprinkling
- 1/2 cup baking soda
- 9 cups water
- 1 apple sliced
- 1 small bunch of seedless grapes
- 1- pint blackberries
- 2- ounces sliced cheddar cheese
- 2- ounces sliced pepper jack cheese
- 2- ounces pepperoni
- 2- ounces salami
- 2- ounces prosciutto
- 1/3 cup pecans candied or salted
- 1/3 cup pistachios
- 1/4 cup honey mustard
- 1/4 cup cheese sauce I purchased cheese sauce, found on the chip isle of grocery
- Whisk the yeast into the warm water and allow to sit for 1 minute.
- Whisk in the salt and sugar and allow to sit 5 minutes.
- In the bowl of a stand mixer with the dough attachment, add the water mixture and slowly add 4 cups sifted, all-purpose flour. Add up to 3/4 more flour 1/4 cup at a time until the dough is no longer sticky. (Test by poking the dough with your finger. If it bounces back it is ready to knead.)
- Turn the dough onto a floured surface. Knead the dough for 3 minutes. Shape into a ball and allow to sit for 10 minutes.
- Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
- During this 10 minutes, prepare the soda water. Bring 9 cups of water to a boil. Stir in baking soda.
- For a large pretzel, I halved the dough. I used 1/2 of the dough to form one large pretzel. I made 2-inch pretzel nuggets with the other half of the dough.
- For the large pretzel, I made it large enough to hold my charcuterie items, but small enough to fit in my pan for the soda bath.
- Roll out and form your pretzels.
- Drop the large pretzel into the boiling water for 30 seconds. Remove with a slotted spoon and drain. Place on the baking sheet. Sprinkle with salt. Repeat with remaining pretzels.
- Bake the large pretzel at 400 degrees for 16 to 20 minutes or until golden brown. Bake the pretzel nuggets separately for 10 to 12 minutes.
- Remove from the oven build your Pretzel Board.
- Place large pretzel on a serving board or tray.
- Using my photos as a diagram (or wing it) place your meat, cheese, fruit, and nuts in the pretzel.
- Pretzels can be stored in an airtight container or zipped top bag for up to 3 days. They will lose a little of the softness each day.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
As a busy mom, Paula saw the need to simplify cooking and meal prep without sacrificing flavor. She provides simple recipes and time-saving strategies for delicious and nutritious meals for your family. Please share CallMePMc.com with your friends.