Buffalo Cheddar Soft Pretzel Twists with Everything Spice.
Could there be a better combo then buffalo cheddar…and pretzels?!
I mean, for something like the Super Bowl…I’m thinking no. Plus all game day festivities need at least one buffalo dish, and this year, these buffalo cheddar soft pretzel twists are on my list. Think soft pretzel, meets cheese, meets buffalo sauce…all topped with everything bagel spice. It may seem like a lot, but it’s actually just the best thing ever, and the everything spice is like the icing on the cake, totally the best!
Like a lot of people, when thinking about game day recipes, buffalo chicken is often first to come to mind. Back when I first started cooking…like way back in my young teen years, I’d make baked boneless buffalo chicken for my family at least once a week. It was probably one of their favorite dinners I made. I don’t make buffalo chicken very often anymore, due to the fact that I make a million other things, but I also always hated the process of having to deal with raw chicken, bread it, bake it and cover in sauce. It’s delicious, but just a little tedious. Regardless, my family loves anything involving buffalo sauce, so every year around the Super Bowl I have fun creating new recipes. See examples below…
Cheesy Buffalo Chicken French Bread
Sriracha Buffalo Cauliflower Bites
Crispy Buffalo Cheddar Potato Nachos
Buffalo Roasted Cauliflower Pizza
Big Popper Hot Buffalo Chicken and Bacon Grilled Cheese
Buffalo Chicken Jalapeno Poppers
Buffalo Chicken + Blue Cheese Guacamole and Crunchy Baked Onion Ring
Easy Creamy Buffalo Chicken Quinoa Bake
Blue Cheese Guacamole Stuffed Mushrooms with Buffalo Sauce
Whoaaaa. That is a lot of buffalo sauce recipes…and that’s not even all of them. If you’re curious about the other recipes I didn’t list here, just search buffalo in the search bar…but be prepared for a serious buffalo overload.
So ahh, anyway, I think the point is that buffalo sauce is very well received over here.
I’m not really sure how these pretzels came into my head, but somehow an idea for cheesy breadsticks turned into these soft pretzels. At first I actually set out to make breadsticks full of cheese and garlic. Of course they were going to be delicious and all, but then I totally just messed them up. Or well, I messed up the way they looked…they tasted great! But something went wrong when I was shaping the breadsticks, and well, let’s just say it was not a good look. Normally, I would have simply tried again, but the very, very, very white color that the breadsticks were giving off was leaving me highly discouraged to try again. It’s cool though, because this recipe fail is what lead me to the idea to do a little recipe mix and match and lead me to these pretzel twists instead.
Sometimes things like this just happen in my recipe testing world. A lot of times the recipe just needs to be reworked, but sometimes…it just needs to be thrown away. Then there are other times that a mess-up leads to the creation of an even better recipe, fortunately, that’s the case here today.
Honestly, I don’t think any breadstick could even stand a chance against these pretzels. They’re salty, cheesy, spicy perfection!
While they might not seem simple, these pretzels are actually pretty easy to make. Just start out with basic soft pretzel dough, but instead of shaping the dough into a pretzel, roll it out like you would a cinnamon roll and spread it with buffalo sauce. From here, simply cut the dough into long strips and wrap it around a stick of cheddar cheese. And as if they aren’t already amazing enough, the pretzels are then topped with a sprinkle of everything spice.
Even if you’re not into watching the Super Bowl, these pretzel twists are pretty much snack heaven. Perfect for weekend parties, after school snacking and pretty much everything and anything in between. Like maybe a little Tuesday cheesy goodness? Thinking that might be a great idea. <–do it.
PS. I brought the leftovers to X-Games with me over the weekend and even cold, these disappeared within seconds.
PSS. I forgot to thank you all for all of your kind words and positive vibes for Red. He did great and while it wasn’t his best day, he still had a blast doing it!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Buffalo Cheddar Soft Pretzel Twists with Everything Spice.
By halfbakedharvest
Course: Appetizer
Cuisine: American
Keyword: soft pretzel twists
Could there be a better combo then buffalo cheddar...and pretzels?!
Ingredients
- 1 1/2 cups warm water
- 2 tablespoons light brown sugar
- 2 1/4 teaspoons active dry yeast ( 1 packet)
- 1/2 cup (1 stick) unsalted butter melted
- 1 1/2 teaspoons kosher salt
- 4 1/2 cups all-purpose flour
- 1/2 cup buffalo sauce plus more for serving
- 16 cheddar cheese sticks
- 2/3 cup baking soda for boiling the pretzels
- 1 egg beaten, for brushing before baking
- 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
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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.
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Preheat the oven to 425 degrees F. Bring a large pot of water to a boil and add the baking soda.
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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.
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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
For real though? the cheese inside? with the buffalo sauce? SO GOOD.
Wow! What a brilliant idea.
Thank You!
shut. it. DOWN!!!!!! these look absolutely insane, I’m dying for one!! all they need are a little blue cheese fondue and I am there 😉
AH! WOW you just blew my mind with the blue cheese fondue! Thats a must. Thanks Christine (:
Omg, Tieghan! These pretzels! And all that cheese oozing out. I seriously cannot wait to try these!
Yes, yes! Hope you love them Andrea!
These look amazing! I’m going to need these in my life this weekend.
Thanks Kellie! Hope you love them!
Yum! I am such a sucker for pretzels!
Oh my gosh! Same. they’re to good!
So many flavors calling to me at once!
Yes! Thanks Sara!
TIEGHAN. Seriously it’s like you took all of my favorite words and combined them in a recipe title. I’m dying over here! This is pure genius, lady 🙂
Ah yes!! SO happy you like it girl! Thank you!
Could these be more fun?? I think not. Will try these for sure!
Awh thank you, hope you love them (:
I just love these, pretzel twists are the best!
Ah yes, and I love buffalo so these were A favorite of mine! Thanks Laura.
Hey Teegs! Totally off topic- maybe-but tried the peach/jalapeño chicken biscuit recipe and all was perfect but biscuits- they were too doughy, greasy, flat, and ultimately never rose while baking. What did I do wrong!? Want to try to correct this and make again tomorrow! Thanks in advance, and thanks always for the continued deliciousness!❤
Hey Gia! Hmm, I am really not sure without know how you made them. Did you change anything about the recipe? Sorry for the trouble. Hope I can help!
OMG. I received a last minute-ish invite to a Superbowl party and was debating…but now I think I might have to go just to have an excuse to make these! Otherwise I will be just fighting my dad for all of them…
Ah, yay. How perfect! I hope everyone loves them!!
Very nice dish, cannot wait to have it. Not sure if I can make it as yummy.
You totally can make it as yummy! Thanks Shubham!
These stuffed pretzels sound amazing! I’d like to make them for a party but do most of the work beforehand. Do you think I could prepare them, freeze them, and then defrost them before boiling? (Or after boiling but before baking?)
Yes, freezing works great! Let me know if you have questions. Hope you love these! 🙂
I made these! I’d like to make them again because they were sooo yummy, but they definitely did not turn out looking like yours, so I was wondering if you have any tips on wrapping the cheese with the dough so they keep their shape? The dough unraveled/fell apart when I put them in the boiling water. thanks in advance!
Agreed. It doesn’t get any better than this!
Thank you so much!
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Can you freeze these after baking? If so for how long and what is the reheating proccess?
Sure! You can freeze for up to 3 months. To thaw, bake at 325 for 15-20 minutes until warmed through. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I followed the recipe except subbing whole wheat for half of the flour. They still turned out soft and delicious. Thanks for a great recipe!
I am so glad you liked these Suzanne! Thank you!
I feel like I already know the answer is no, but wanted to check just in case as these look amazing. Is a stand mixer necessary? Can I put in a little bit more time and elbow to make this work? Thanks so much. I may just have to buy a stand mixer.
HI! You can certainly use your hand for this, just make sure to incorporate everything and all will be good! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I made these for a galentines and they were a hit! I froze them the night before, before blanching them. The next day I let thaw for about an hour and then got to work and they came out perfect!
I am so glad you loved this recipe, Kate! Thank you so much! xTieghan
If I wanted to make these in the morning and bring them to a friends house to bake, should I blanch right before baking or in the morning and then let them sit? I’m afraid they’ll get soggy if I blanch and don’t bake right away!? Thanks! Looks amazing!!
Hi Lauren! I would not blanch them and then let them sit. Instead just bake in the morning, then warm once you get to your friends. That works great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Everyone loved these. Will make again
Thank you Diane! xTieghan
First time to ever make pretzels and they were ah-mazing!!! Rocked Hubs world and I’ve given you all the credit via hashtag and website link…thanks for giving me the courage and inspiration to try something new and wonderful!!!
Wow yes!! I am really glad these turned out so well for you, Jennie! Thank you so much! xTieghan
I am making these tomorrow. I have both AP and bread flour. I usually use bread flour for doughs. What would you recommend? Thank you!
Hey Cassie,
I like to use AP flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Okay so I was looking up cute thanksgiving appetizers. Does no one else think these look like penises. The only thing I would make this for is bachelorette party.
Haha well to each their own!! I hope these turn out amazing for the next bachelorette party! xTieghan