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Buffalo Cheddar Soft Pretzel Twists

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1 1/2 cups warm water
2 Tablespoon Light Brown Sugar
1 Packet Dry Yeast
1/2 cup (1 stick) unsalted butter, melted
1 1/2 teaspoon kosher
4 1/2 cups all-purpose flour
1/2 cup buffalo sauce, plus more for serving
16 cheddar cheese sticks
2/3 cup baking soda
1 egg, beaten
Everything Spice (see below)
  1. Combine the water, brown sugar and yeast in the bowl of a stand mixer and mix with the dough hook until combined, let sit for 5 minutes.
  2. Add the melted butter, 1 ½ tsp salt and flour to the mixture and mix on low until combined.
  3. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, about 3-4 minutes. If the dough appears too wet, add additional flour, 1 tbsp at a time.
  4. Remove the dough from the bowl and coat the bowl with olive oil. Add the dough and turn to coat. Cover with plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
  5. Preheat the oven to 425 degrees.
  6. Bring a large pot of water to a boil. Add the baking soda.
  7. Remove the dough from the bowl and place on a flat surface. Divide the dough in half and roll into a rectangle about ¼ inch thick. Cut into 8 strips, about ½ inch wide.
  8. Spread buffalo sauce on each strip.
  9. Wrap the dough around the cheese sticks with the buffalo side facing inward. Seal at both ends.
  10. Boil the pretzels in the baking soda water, 1-2 at a time for 30 seconds. Remove with a large flat slotted spatula.
  11. Place pretzels on a baking sheet and brush the tops with the egg wash.
  12. To make the Everything Spice – combine the sesame seeds, poppy seeds, dried onion, dried garlic, and salt. Sprinkle the mix generously over each pretzel.
  13. Bake for 10-15 minutes or until the pretzels are golden brown.
Everything Spice
3 Tablespoons Toasted White Sesame Seeds
2 Tablespoons Poppy Seeds
2 Teaspoons Dried Onion
2 Teaspoons Dried Garlic
2 Teaspoon Kosher or Course Salt
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