Mini Ranch Pretzels with Buffalo Cheese Sauce.
Ingredients
- 1/3 cup warm water
- 1 tablespoon honey
- 2 1/4 teaspoons active dry yeast
- 1 (12 ounce) pumpkin beer
- 1/2 cup (1 stick) salted butter, melted
- 4 1/2 cups all-purpose flour
- 1/4 cup baking soda
- 1 egg, beaten
- 2 tablespoons dried parsley
- 2 tablespoons dried chives
- 2 teaspoons dried dill
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 2 teaspoons onion powder
- 1/4 cup pretzel salt
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 4 ounces cream cheese, cubed
- 10 ounces sharp cheddar cheese, shredded
- 10 ounces Monterey jack cheese, shredded
- 1/2 cup buffalo sauce
- season salt, use to taste
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Instructions
- 1. Combine the water, honey, and yeast in the bowl of a stand mixer. Let sit for 5 minutes, until bubbly on top.
- 2. Add the beer, butter, and flour. Mix on medium speed until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough is too wet, add additional flour, 1 tablespoon at a time. Cover the bowl and place in a warm spot until the dough doubles in size, about 1-2 hours.
- 3. Meanwhile, mix the ranch seasoning. Combine all ingredients in a bowl.
- 4. Preheat the oven to 425° F. Line 2 baking sheets with parchment. Bring a large pot of water to a boil.
- 5. Remove the dough from the bowl and place on a floured surface. Divide the dough into 16 equal balls. Roll each ball into a long rope. To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up.
- 6. Add the baking soda to the boiling water. Boil the pretzels, 1-2 at a time, for 30 seconds. Remove with a large slotted spoon. Place the pretzel on a parchment-lined baking sheet. Brush the pretzels with the egg and sprinkle liberally with ranch seasoning. Bake for 10 to 15 minutes or until pretzels are golden brown.
- 7. Meanwhile, make the cheese. In a saucepan, melt the butter over medium heat. Whisk in the flour. Reduce the heat to medium-low and cook for 1 minute. Gradually whisk in the milk, then add both cheeses, stirring until the sauce is smooth. Stir in the buffalo sauce and season with seasoned salt.
- 8. Serve the pretzels along with the warm cheese.
Source
Original recipe: View Original