Soft muffin balls feature tangy buffalo, creamy ranch, and pretzel dough—delicious for appetizers and parties.
# Components:
→ Pretzel Dough
01 - 2 cups all-purpose flour
02 - 1 teaspoon instant dry yeast
03 - 1 teaspoon sugar
04 - 1/2 teaspoon salt
05 - 3/4 cup warm water
→ Buffalo-Ranch Filling
06 - 1/2 cup cream cheese, softened
07 - 1/4 cup shredded cheddar cheese
08 - 2 tablespoons ranch dressing
09 - 2 tablespoons buffalo hot sauce
10 - 2 green onions, finely sliced
11 - 1/2 teaspoon garlic powder
→ For Boiling
12 - 6 cups water
13 - 1/4 cup baking soda
→ Topping
14 - 1 tablespoon melted butter
15 - 2 tablespoons pretzel salt or coarse sea salt
# Preparation Steps:
01 - Combine all-purpose flour, instant dry yeast, sugar, and salt in a large mixing bowl. Add warm water and mix until dough forms. Knead the dough for 5 to 7 minutes until smooth and elastic. Cover with a towel and let rest for 10 minutes.
02 - In a separate bowl, blend softened cream cheese with shredded cheddar cheese, ranch dressing, buffalo hot sauce, sliced green onions, and garlic powder until thoroughly combined.
03 - Preheat oven to 425°F. Line a baking sheet with parchment paper for nonstick baking.
04 - Divide the dough evenly into 16 pieces. Flatten each piece into a small disc, place a heaping teaspoon of filling in the center, seal edges securely, and roll between palms to form a smooth ball.
05 - Bring 6 cups water to a boil in a saucepan. Carefully sprinkle in baking soda; expect foaming. Working in batches, gently lower each dough ball into boiling water for 30 seconds. Remove immediately with a slotted spoon and arrange on the prepared baking sheet.
06 - Brush surface of each ball with melted butter and sprinkle evenly with pretzel salt or coarse sea salt.
07 - Bake for 12 to 15 minutes, until balls become deep golden-brown. Cool slightly before serving.
