Sourdough Buffalo Pretzels with Cheddar Cheese

Hot Buffalo Pretzels

Let me start by saying these buffalo pretzels can be however hot you want them to be. I went with a medium-level buffalo sauce, but feel free to use hot or extra hot for more spice. You can also opt for a mild buffalo sauce if you aren’t into heat.

Not only do I add buffalo sauce to the dough, but I also include it in the egg wash. When we make pretzels, we have to baste them with an egg wash to get the salt to stick. I love the flavor that the buffalo sauce in the egg wash added.

How to Make Sourdough Pretzels

Okay, I’ll admit it, pretzel shaping is not the easiest thing in the world. I was surprised at how much I struggled to shape my first few pretzels. Once I got the hang of it, though, it was simple and fun!

Do not expect your first batch of pretzels to be perfectly uniform. Still, every time I make pretzels, I anticipate variation.

To make sourdough pretzels, you’ll start with a basic sourdough and let it bulk ferment. Next, you’ll move on to cutting and shaping the dough. To start shaping the dough, turn it onto a clean work surface and roll it out into a rectangle with a rolling pin.

I like to use a pizza cutter to cut the dough into 14 long equal strips. Then, working one strip at a time, sprinkle a little flour over it and roll the dough a little bit until it’s a rope shape.

You position the long dough rope into a horseshoe shape to make the pretzel shape. After, lift the ends of the rope and twist it two times. Last, fold the twist over and press the ends on the dough. Here are some pictures to help. If you need more visuals, I suggest checking youtube for pretzel-shaping tutorials.

Buffalo Pretzels with Cheddar Cheese

I felt like cheese was a natural addition to this recipe. So, I added some freshly grated sharp cheddar to the pretzel dough. If you aren’t a huge cheddar fan, I’m sure mozzarella would also be great in these pretzels.

You will have to knead the dough well to get the cheese to incorporate in. So I kneaded my dough for about 10 minutes total. If you have a mixer with a dough hook, you can use that.

Buffalo Wing Pretzels

These pretzels make a great addition to any football game day appetizer spread. They’re great served with different dips, like queso or ranch. If you’re really into buffalo wings, I suggest going all out on a buffalo wing theme and serving the pretzels along with wings, buffalo dip, celery, and homemade ranch.

More Game Day Recipes

• Four Healthy Football Game Day Recipes
• Oven-Baked Marinated Chicken Wings with Kimchi and Miso Sauce
• Sourdough Detroit Style Burrata Pizza with Prosciutto

Sourdough

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Soft Sourdough Buffalo Pretzels with Cheddar Cheese

Make these sourdough buffalo wing pretzels mini or large, and serve them at your next party. These cheesy hot buffalo pretzels make the perfect football game day snack.

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• Prep: 20 minutes
• Cook: 30 minutes
• Total Time: 6 hours 50 minutes

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Ingredients

• 200 g active sourdough starter
• 250 g water
• 50 g honey
• 12 g sea salt
• 500 grams bread flour
• 100 grams sharp cheddar cheese shredded
• 50 grams buffalo sauce
• 6 cups water (for water bath)
• 2 tablespoons baking soda (for water bath)
• 1 tablespoon dark brown sugar (for water bath)
• 1 large egg (for egg wash)
• 1 tablespoon buffalo sauce (for egg wash)
• 1 tablespoon cool water (for egg wash)
• 1 tablespoon coarse salt (for egg wash)

Instructions

1. In the bowl combine the active sourdough starter, water, honey, buffalo sauce and salt with a spatula.
2. If you are sensitive to hot pepper, use gloves to work with the dough. Add the bread flour and use your hands to mix the dough into a shaggy dough ball.
3. Cover and let the dough rest for 20 minutes.
4. Add the cheddar cheese and knead the dough for 10 minutes until smooth.
5. Cover the bowl and let rest at room temperature for about 4 hours.
6. Line a couple baking sheet with parchment paper.
7. Turn the dough out onto a clean work surface and roll out into a rectangle with rolling pin.
8. Cut the dough into 14 long equal strips.
9. Working one strip at a time, sprinkle a little flour over the strip and roll the dough a little bit until its a rope shape
10. Position the long rope of dough into a horseshoe shape.
11. Lift the ends of the rope and twist 2 times. Fold the twist over and press the ends on the dough. (See pictures above)
12. Cover the shaped dough with a towel and let rise for about 2 or 3 hours until puffy.
13. Preheat oven to 425°F
14. Boil the water in a large stockpot and add the baking soda and sugar.
15. Mix the buffalo sauce egg wash together by combining the egg, buffalo sauce and water.
16. Boil the pretzels, 2 at a time, on both sides for 30 seconds each, making sure not to crowd the pot. Use a slotted spoon to remove the pretzels and place back on the parchment paper.
17. Brush each pretzel with egg wash and sprinkle with coarse salt.
18. Bake the pretzels for 20-30 minutes on the center rack or until golden brown.


Kaitlynn Fenley Food Microbiologist and Fermentation Specialist

Kaitlynn is a Food Microbiologist and FSPCA-certified fermentation specialist. An alumna of the LSU College of Science, she combines her academic background in microbiology with her Cajun heritage to create safe and delicious recipes.

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