Pretzel Monkey Muffins

These individual pretzel monkey muffins are the perfect party appetizer! The key is using non-flaky biscuit dough, so it doesn't fall apart in the baking soda bath. Each muffin is filled with Cheddar and baked until the center is melty and the exterior is chewy and golden brown. By Arlyn Osborne for Food Network Kitchen
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  • Level: Easy
  • Total: 50 min
  • Active: 30 min
  • Yield: 8 servings
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Ingredients

1/2 cup baking soda

2 teaspoons kosher salt

One 16.3-ounce tube refrigerated biscuit dough, not flaky, such as Pillsbury

All-purpose flour, for dusting

1 cup freshly shredded sharp Cheddar (about 4 ounces)

1 large egg

Nonstick cooking spray, for the muffin tin

Coarse salt, for sprinkling

Honey mustard, for serving

Directions

  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
  2. Add the baking soda, kosher salt and 8 cups water to a wide pot and bring to a boil over high heat.  
  3. Meanwhile, separate the biscuits and cut each one into quarters. Lightly flour a work surface and roll each portion of dough until flattened to about 3 inches. Spoon about 1 heaping teaspoon of the Cheddar into the center of each dough piece. Gather each dough piece around the filling and seal into a little ball.  
  4. Working in batches, boil the dough balls, flipping once, until slightly puffed, about 30 seconds. Use a slotted spoon to transfer to the lined baking sheet.  
  5. Beat the egg with 1 tablespoon water in a small bowl. Spray 8 cups of a 12-cup muffin tin with nonstick spray.  
  6. Add 3 balls of dough to the bottom of each sprayed muffin cup. Top each with some of the remaining Cheddar (about 1 heaping teaspoon per muffin cup), then top with a fourth ball of dough, slightly off center. Brush generously with the egg wash and sprinkle with coarse salt.  
  7. Bake until golden brown and puffed, about 15 minutes. Cool slightly before removing from the tin. Serve with honey mustard.  
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