Description
Buffalo pretzels combine a soft, chewy interior with a crust that holds a spicy buffalo sauce coating just right.
Ingredients
Scale
- 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
- 8 cups water
- 1/4 cup baking soda
- 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
- 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
- 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, and that’s expected. Cover the bowl lightly with plastic wrap or a damp kitchen towel and let it rest at room temperature for 1 hour. This no-knead rest allows the dough to develop texture and begin rising, saving time and effort.
- Preheat your oven to 450°F (232°C). Meanwhile, bring 8 cups of water and 1/4 cup of baking soda to a rolling boil in a large, wide pot. The baking soda bath is essential for creating the pretzels’ distinct crust and color.
- Lightly flour your work surface and turn the rested dough onto it. Divide the dough into 12 equal portions. Roll each portion into an 18-inch rope, then loop each rope into the classic pretzel shape. Handle the dough gently and lightly flour your hands to avoid pressing out the air bubbles that help keep the interior soft.
- Using a slotted spoon, carefully submerge 2 or 3 pretzels at a time into the boiling baking soda bath. Let them boil for 30 seconds on each side. Remove and drain them on a wire rack or clean kitchen towel. This step firms the crust and prevents sogginess later when coating with buffalo sauce.
- Place the boiled pretzels on a parchment-lined baking sheet. Bake in the preheated oven for 12 to 15 minutes or until they turn golden brown and develop a crusty exterior. This baking time produces the ideal chew contrasting the soft inside.
- While the pretzels bake, combine the hot sauce, butter, garlic powder, smoked paprika, mustard powder, and apple cider vinegar in a small saucepan. Heat over low to medium-low heat, stirring gently until the butter melts and the sauce is smooth. Avoid boiling to keep the sauce balanced.
- Once the pretzels come out warm from the oven, transfer them to a large bowl. Pour the buffalo sauce over and toss lightly but quickly to coat evenly. The goal is to keep the pretzels crisp without making them soggy. Handle them carefully during this step.
- In a separate bowl, stir together the crumbled blue cheese, sour cream, mayonnaise, lemon juice, garlic powder, salt, and black pepper until smooth and creamy. Chill in the refrigerator if preparing ahead of time.
- Arrange the buffalo pretzels on a serving plate alongside the blue cheese dip. For leftovers, store pretzels in an airtight container at room temperature for up to two days, or freeze for up to one month. To reheat, warm the pretzels at 350°F for 5 to 7 minutes to restore softness and crust.
Notes
- Including vital wheat gluten strengthens the dough’s elasticity, helping the pretzels achieve a chewy texture without excessive kneading. Omit if unavailable, but expect less chew.
- The baking soda bath is crucial for developing the pretzels’ classic crust and browning. Use plain baking soda (not baking powder).
- Garlic powder and smoked paprika in the buffalo sauce provide subtle complexity beyond basic hot sauce and butter. The apple cider vinegar adds balanced tanginess, while mustard powder helps the sauce stick better.
- Instant yeast offers a quick rise without proofing, saving time in the kitchen. If using active dry yeast, allow extra time for proofing.
- Handling dough lightly when shaping prevents pressing out air pockets, ensuring a tender, soft inside after baking.
- The blue cheese dip balances the spicy flavor of the buffalo sauce with creaminess and a bit of freshness from lemon juice.
- Leftover pretzels can maintain their quality when stored properly and warmed before serving. Freezing extends shelf life without sacrificing texture.
- This recipe is not suitable for gluten-free, vegan, dairy-free, or keto diets due to the ingredients used. For vegan adaptation, plant-based butter and dairy-free dips can be substituted, but adjustments in flavor and texture may be necessary.
- For extra crispness on the crust, you may give pretzels a light egg wash before baking; however, this recipe omits that to keep preparation straightforward.
- Use fresh, high-quality ingredients for best results, especially the hot sauce and spices to build a well-rounded flavor in the buffalo coating.
Nutrition
- Serving Size: 1 pretzel
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg