Buffalo Cheddar Soft Pretzel Twists with Everything Spice.
Could there be a better combo then buffalo cheddar...and pretzels?!
Servings: 16 pretzel twists
Combine the water, brown sugar and yeast in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes. Add the melted butter, 1 1/2 teaspoons kosher salt and the all-purpose flour to the mixture and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl and coat the bowl with olive oil, add the dough and turn to coat. Cover with plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
Preheat the oven to 425 degrees F. Bring a large pot of water to a boil and add the baking soda.
Remove the dough from the bowl and place on a flat surface. Divide the dough in half and roll into a rectangle about 1/4 inch thick. Spread the dough with a little buffalo sauce. Cut the dough widthwise into 6-8 strips about 1/2 inch wide. Wrap the dough around the cheese sticks with the buffalo sauce side facing inward. Seal at both ends. Boil the pretzels in the baking soda water, 1-2 at a time for 30 seconds. Remove with a large flat slotted spatula or a spider. Place 8 pretzels on each baking sheet, brush the tops with the egg wash.
To make the everything spice. In a small bowl, combine the sesame seeds, poppy seeds, dried onion, dried garlic, and 2 teaspoons salt. Sprinkle the spice mix generously over each pretzel. Bake for 10 to 15 minutes or until pretzels are golden brown. Serve warm with extra buffalo sauce for dipping
Calories: 379kcal | Carbohydrates: 31g | Protein: 11g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 967mg | Potassium: 87mg | Fiber: 1g | Sugar: 1g | Vitamin A: 195IU | Vitamin C: 0.5mg | Calcium: 63mg | Iron: 2.1mg