Description
Discover how to make Buffalo Bacon Mac and Cheese Stuffed Pretzel Bombs—a savory delight! Perfect your cooking skills with this irresistible recipe guide.
Ingredients
- Cheddar cheese, shredded – 2 cups (200 g)
- Moz zarella cheese, shredded – 1 cup (100 g)
- Cream cheese – 4 oz (115 g)
- Cooked turkey bacon, chopped – 6 strips
- Buffalo sauce – 1/2 cup (120 ml)
- Macaroni pasta – 1 cup (85 g)
- Milk – 1 cup (240 ml)
- All-purpose flour – 2 cups (240 g)
- Instant yeast – 1 packet (7 g)
- Granulated sugar – 1 tablespoon (12 g)
- Warm water – 3/4 cup (180 ml)
- Baking soda – 1/4 cup (60 g)
- Salt – 1 teaspoon (5 g)
- Egg, beaten – 1
- Butter, melted – 2 tablespoon s (28 g)
Instructions
- Preheat the oven to 375°F (190°C).
- Cook macaroni according to package instructions; drain and set aside.
- In a saucepan, combine cream cheese, milk, and buffalo sauce over medium heat.
- Stir until the cream cheese is melted and the mixture is smooth.
- Add cheddar and mozzarella cheese; stir until melted and combined.
- Mix in cooked macaroni and chopped turkey bacon; set aside to cool.
- In a mixing bowl, combine warm water, sugar, and yeast; let sit for 5 minutes.
- Add flour and salt to the yeast mixture; stir until a dough forms.
- Knead the dough on a floured surface for 5 minutes until smooth.
- Divide dough into 12 equal pieces; flatten each piece into a small circle.
- Place a spoonful of the mac and cheese mixture in the center of each circle.
- Fold the edges of the dough over the filling; pinch to seal and form a ball.
- In a pot, bring water to a simmer and add baking soda.
- Gently drop the dough balls into the simmering water for 30 seconds.
- Remove and place on a baking sheet lined with parchment paper.
- Brush each pretzel bomb with beaten egg.
- Bake for 15-20 minutes until golden brown.
- Remove from oven and brush with melted butter.
- Let cool slightly before serving.
Notes
- Ensure cream cheese is at room temperature for smooth blending with milk and buffalo saucenAllow mac and cheese mixture to cool slightly before filling the doughnSprinkle extra flour on the surface when kneading dough to prevent sticking
