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.
| Level: | Easy |
| Total: | 50 min |
| Active: | 30 min |
| Yield: | 8 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 233 |
| Total Fat | 8 g |
| Saturated Fat | 3 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 10 g |
| Cholesterol | 37 mg |
| Sodium | 4280 mg |
Reviews
Dangerously delicious. Came out super well, had to cook them longer than recipe said to get the insides fully cooked but otherwise great!
Can you do this in a mini muffin tin with less balls for a smaller appetizer bite?
These were delicious! I used the Grands southern style biscuits and had no issue, turned out great. I watched the video first to see how to fold the biscuit after stuffing with cheese and that was helpful! This will definitely be on the regular menu for football game days for us!
Made these for Super Bowl and everyone loved. I used Pillsbury Grands and did not have any problems. Totally tasted like pretzels! Make sure you grease the muffin tin VERY well so they don’t stick.
Super easy and yummy. I love the texture
Loved these! Don’t worry about the “non-flaky” thing, I used Pillsbury extra flaky grands cause they were all I could find and it worked out just fine (when you roll them out it probably negates the layers anyways). Ended up cooking for around 17 minutes, they get dark brown like pretzels on the outside but still moist/not overdone inside. Great pretzel-y and cheesy flavor!
1st- it’s very hard to find “non-flaky” biscuits! Baking as directed at 400 left outside brown, but insides still raw. Epic fail.
Easy, delicious