Pretzel Monkey Muffins
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 233
- Total Fat
- 8
- Saturated Fat
- 3
- Carbohydrates
- 29
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 10
- Cholesterol
- 37
- Sodium
- 4280
- Total: 50 min
- Active: 30 min
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
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
- Add the baking soda, kosher salt and 8 cups water to a wide pot and bring to a boil over high heat.
- 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.
- 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.
- Beat the egg with 1 tablespoon water in a small bowl. Spray 8 cups of a 12-cup muffin tin with nonstick spray.
- 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.
- Bake until golden brown and puffed, about 15 minutes. Cool slightly before removing from the tin. Serve with honey mustard.