Buffalo Cheddar Soft Pretzel Twists
Ingredients
Dough
-
1½
cups
warm water
-
2
tablespoons
light brown sugar
-
2¼
teaspoons
active dry yeast
-
½
cup
unsalted butter, melted
-
1½
teaspoons
kosher salt
-
4½
cups
all-purpose flour
Filling and Topping
-
½
cup
buffalo sauce
-
16
sticks
cheddar cheese
-
⅔
cup
baking soda
-
1
egg
beaten (for brushing)
-
3
tablespoons
toasted white sesame seeds
-
2
tablespoons
poppy seeds
-
2
teaspoons
dried onion
-
2
teaspoons
dried garlic
-
2
teaspoons
kosher or coarse salt
Instructions
- Combine warm water, brown sugar, and yeast in a stand mixer bowl and let sit for 5 minutes.
- Add melted butter, kosher salt, and flour to the mixture and mix until combined.
- Knead the dough until smooth, about 3 to 4 minutes, and let it rise until doubled in size, about 1 hour.
- Preheat the oven to 425°F and bring a large pot of water to a boil with baking soda.
- Roll the dough into a rectangle and spread with buffalo sauce, then cut into strips.
- Wrap the dough around cheese sticks and seal the ends.
- Boil the pretzels in the baking soda water for 30 seconds each.
- Place on baking sheets, brush with egg wash, and sprinkle with everything spice mix.
- Bake for 10 to 15 minutes until golden brown and serve warm with extra buffalo sauce.
Nutrition Facts (estimated)
Servings
16 pretzel twists
Calories
379
Total fat
16g
Total carbohydrates
46g
Total protein
10g
Sodium
800mg
Cholesterol
70mg
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