Ingredients

The following ingredients have 24 Servings
  • 3 1/4 cup flour
  • 1 package quick rise yeast
  • 1 1/4 cup warm water ((110°F))
  • 2 tablespoons sugar
  • 24 cubes cheese (pepperjack & sharp cheddar)
  • 2 tablespoons buffalo sauce
  • 1 egg (whisked)
  • 1/2 cup baking soda
  • water (for boiling)
  • coarse salt (for topping)
  • ranch (for serving)
  • celery sticks (for serving)

Instruction

  • Heat one and a quarter cups of water to 110 F. Stir the sugar into the warm water until dissolved then add the yeast packet. Let the yeast activate for 5-10 minutes, or until frothy.
  • Add the yeast water into the bowl of a stand mixer. Slowly add the flour, a fourth cup at a time until a sticky dough forms. When the dough reaches a tacky consistency, roll the dough out onto a floured surface. Knead the dough until smooth. Rise 30 minutes or until doubled in size.
  • Split the dough into 24 evenly sized balls. Flatten each and add a cube of cheese and 1/8 teaspoon of buffalo sauce in the center. Wrap the dough around the cheese and seal the edges.
  • Preheat the oven to 450 F. Bring a pot of water to a boil. Add the baking soda to the water and stir until it is dissolved. WARNING: Baking soda will cause the water to fizz slightly when added.
  • Drop the dough balls into the water in batches of three. Boil for thirty seconds to one minute. Remove the balls from the water with a slotted spoon, then arrange the dough balls on a baking sheet lined with parchment paper.
  • Brush the egg onto the top of each dough ball. Sprinkle coarse salt onto the tops. Place the pretzels into the oven and bake for 8-10 minutes, or until golden brown and shiny. Serve hot and enjoy! Go Football Team!