Description
These Buffalo Pretzel Pieces combine the soft, chewy texture of homemade pretzels with a spicy buffalo sauce coating, paired perfectly with a creamy blue cheese dip. This recipe features a no-knead dough that rests for an hour, a baking soda bath for that signature pretzel crust, and an easy buffalo sauce made with butter, spices, and hot sauce. Ideal as a bold appetizer or snack, these flavorful pretzels bring together classic American tailgate flavors in bite-sized pieces.
Ingredients
Scale
Dough Ingredients
- 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 flour, vital wheat gluten, sugar, salt, and instant yeast. Add the warm water and melted butter, stirring until a rough dough forms. Cover lightly and let rest at room temperature for 1 hour to develop texture and rise.
- Preheat oven and prepare baking soda bath: Preheat your oven to 450°F (232°C). Bring 8 cups water and baking soda to a rolling boil in a large pot. The baking soda bath creates the pretzels’ iconic crust and color.
- Shape the pretzels: Lightly flour your work surface and turn out the rested dough. Divide into 12 equal portions. Roll each into an 18-inch rope and shape into classic pretzels, handling gently to preserve air bubbles.
- Boil the pretzels: Using a slotted spoon, submerge 2-3 pretzels at a time in the boiling baking soda bath. Boil for 30 seconds on each side. Remove and drain on a wire rack or clean towel to firm the crust and prevent sogginess.
- Bake the pretzels: Place boiled pretzels on a parchment-lined baking sheet. Bake for 12-15 minutes until golden brown with a crusty exterior, ensuring a chewy inside.
- Prepare buffalo sauce: While baking, combine hot sauce, butter, garlic powder, smoked paprika, mustard powder, and apple cider vinegar in a small saucepan. Heat gently until butter melts and sauce is smooth, avoiding boiling.
- Toss pretzels in buffalo sauce: Transfer warm pretzels to a large bowl and toss lightly but quickly with buffalo sauce to coat evenly and keep them crisp.
- Make blue cheese dip: In a bowl, stir together blue cheese, sour cream, mayonnaise, lemon juice, garlic powder, salt, and pepper until smooth and creamy. Chill if preparing ahead.
- Serve and store leftovers: Arrange buffalo pretzels with blue cheese dip on a serving plate. Store leftovers in an airtight container at room temperature for up to two days or freeze for up to one month. Reheat at 350°F for 5-7 minutes to restore texture.
Notes
- Do not skip the baking soda bath; it is essential for the pretzel’s texture and flavor.
- Handle dough gently to keep the air bubbles intact for a soft interior.
- Use full-fat dairy products in the dip for richest flavor and creaminess.
- Store leftover pretzels properly to maintain their texture; reheating restores softness and crust.
- If you prefer less spice, adjust the amount of hot sauce in the buffalo sauce accordingly.
