Description
These Buffalo Pretzel Pieces combine the classic soft pretzel chew with a spicy buffalo sauce coating and a creamy blue cheese dip. Perfect as a snack or appetizer, this recipe uses a no-knead dough, baking soda bath for a distinctive crust, and an oven-baking method to create golden, crusty pretzels infused with bold buffalo flavors.
Ingredients
Dough
- 4 cups all-purpose flour
- 2 tablespoons vital wheat gluten
- 1 tablespoon granulated sugar
- 2 teaspoons fine salt
- 1 packet (2 1/4 teaspoons) instant yeast
- 1 1/4 cups warm water (110°F)
- 3 tablespoons unsalted butter, melted
Baking Soda Bath
- 8 cups water
- 1/4 cup baking soda
Buffalo Sauce
- 1/2 cup hot sauce (such as Frank’s RedHot)
- 4 tablespoons unsalted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dry mustard powder
- 1 teaspoon apple cider vinegar
Blue Cheese Dip
- 1/2 cup crumbled blue cheese
- 1/2 cup full-fat sour cream
- 1/4 cup mayonnaise
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon garlic powder
- Salt and black pepper, to taste
Instructions
- Prepare the dough: In a large mixing bowl, whisk together the all-purpose flour, vital wheat gluten, sugar, salt, and instant yeast. Pour in the warm water and melted butter, stirring with a wooden spoon until a rough dough forms. The dough will be shaggy, which is expected. Cover the bowl lightly with plastic wrap or a damp kitchen towel and let it rest at room temperature for 1 hour to develop texture and start rising.
- Preheat oven and prepare baking soda bath: Preheat your oven to 450°F (232°C). In a large, wide pot, bring 8 cups water and 1/4 cup baking soda to a rolling boil. This bath is key to creating the pretzels’ signature crust and color.
- Shape the pretzels: Lightly flour your work surface and turn the rested dough onto it. Divide it into 12 equal portions. Roll each portion into an 18-inch rope, then loop into classic pretzel shapes. Handle gently and lightly flour your hands to preserve air bubbles that keep the pretzels soft inside.
- Boil the pretzels: Using a slotted spoon, carefully submerge 2-3 pretzels at a time into the boiling baking soda bath. Boil for 30 seconds on each side. Remove them and drain on a wire rack or clean kitchen towel to firm the crust and prevent sogginess.
- Bake the pretzels: Place boiled pretzels on a parchment-lined baking sheet. Bake in the preheated oven for 12 to 15 minutes until golden brown and crusty while maintaining a chewy interior.
- Prepare buffalo sauce: While pretzels bake, combine hot sauce, butter, garlic powder, smoked paprika, mustard powder, and apple cider vinegar in a small saucepan. Heat on low to medium-low, stirring gently until butter melts and sauce is smooth. Avoid boiling.
- Coat pretzels in buffalo sauce: When pretzels come out warm, transfer to a large bowl. Pour buffalo sauce over and toss lightly but quickly to coat evenly without sogginess. Handle gently.
- Make blue cheese dip: In a separate bowl, stir together crumbled blue cheese, sour cream, mayonnaise, lemon juice, garlic powder, salt, and black pepper until creamy. Chill if preparing ahead.
- Serve and store: Arrange buffalo pretzels on a serving plate alongside blue cheese dip. Store leftovers in an airtight container at room temperature for up to 2 days or freeze for up to 1 month. Reheat pretzels at 350°F for 5 to 7 minutes to restore texture.
Notes
- Do not skip the baking soda bath; it is essential for the pretzel’s crust and color.
- Handle dough gently to keep air bubbles for a soft interior.
- Coat pretzels with buffalo sauce while still warm to help absorption but avoid sogginess by tossing quickly.
- Blue cheese dip can be chilled ahead for convenience.
- Store pretzels at room temperature; freezing is best for longer storage.
- Reheat in the oven rather than microwave to maintain texture.
