Homemade Pretzels with Buffalo Cheese Sauce

Make at home jumbo pretzels paired with a buttery and cheesy buffalo dipping sauce.
Cuisine: American
Course: Appetizers, Kid Friendly, Party Perfect, Snacks
No ratings yet
Print
Whisk Icon
Prep Time 10 minutes
Stopwatch Icon
Total Time 35 minutes
Silverware Icon
Servings 8

Ingredients:

Pretzels

  • 1 1/2 Cups Water, warmed
  • 2 Tbsp light brown sugar
  • 2 1/4 tsp Active, dry yeast
  • 1 stick Prairie Farms unsalted butter
  • 1 1/2 tsp salt
  • 4 1/2-5 Cups flour
  • 3 Quarts water
  • 2/3 Cup baking soda
  • 1 Egg, large, beaten
  • coarse salt

Buffalo Cheese Sauce

  • 1 Tbsp Prairie Farms unsalted butter
  • 1 Tbsp flour
  • 1 1/2 Cups Prairie Farms milk
  • 3 oz Prairie Farms cream cheese
  • 3/4 Cup Cheddar Cheese, grated
  • 1/3 Cup Frank's Red Hot Sauce

Directions:

  • To make pretzels: Combine warmed water, sugar, yeast, and butter in bowl of a stand mixer and mix with a dough hook just until combined. Let sit for 5 minutes.
  • Add salt and 4 1/2 cups flour to the mixture and blend 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 side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove dough from bowl, turning out onto a flat surface and knead into a ball with your hands.
  • Coat a large bowl with canola oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
  • Preheat the oven to 425 degrees F. Bring 3 quarts of water to a boil in a large pot.
  • Remove dough from bowl and place on a flat surface. Divide the dough into 8 equal pieces. Roll each piece 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. Slowly add the baking soda to the boiling water. Boil the pretzels in the water solution, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula. Place pretzels on parchment lined baking sheet, brushing the tops with beaten egg. Sprinkle coarse salt on pretzel and then bake for 15 to 18 minutes until golden brown. Remove from oven and let cool until ready to serve.

Buffalo Cheese Sauce

  • While pretzels are baking, Add butter to a medium saucepan and heat on medium until melted and bubbly. Whisk in flour to create a roux and cook for 1-2 minutes until mixture is golden in color.
  • Stir in milk, then reduce heat to low. Continue stirring until sauce thickens. Stir in cheddar and cream cheese until smooth, then add hot sauce. Season with salt and pepper to taste. Serve as a dipping sauce for warm pretzels. Makes a great dip for chicken strips! Refrigerate any leftovers.

Notes

More Recipes To Try

Chef Nathaniel Reid’s Strawberry Milkshake

Chef Reid's unique take on this classic recipe using Prairie Farms Milk, Cream, and fresh strawberries is one you'll be whipping up all summer long.

Tiramisu

A no-bake staple made perfectly with fresh heavy whipping cream and great coffee.

Chocolate Mousse Bars

This no-bake dessert will solve all your chocolate cravings with a decadent mousse that pairs perfectly with our whipped cream.

Cow Cupcakes

Marbled cake makes the perfect base for these cow-themed cupcakes with a rich buttercream frosting and melted chocolate spots.

Protein Dill Dip

A classic dill dip recipe, but packed with protein and flavor using Prairie Farms Cottage Cheese and Sour Cream.

Chef Nathaniel Reid’s Clafoutis

Chef Reid made this clafoutis perfect for summer using fresh fruit and Prairie Farms Milk to create a simply delicious cake-like dessert.

Scroll to Top