Bavarian Pretzel Knots from Buffalo Wild Wings feature soft, twisted pretzel dough baked to a golden brown and sprinkled with coarse salt, served warm with a side of tangy beer cheese sauce for dipping, offering a savory and satisfying snack with a chewy texture.
Equipments
- Stand mixer with dough hook
- Mixing bowls
- Measuring cups
- Measuring spoons
- Whisk
- Baking sheet
- Parchment paper
- Clean kitchen towel or plastic wrap
- Large pot (for boiling pretzels)
- Slotted spoon or spider strainer
- Pastry brush
- Chef’s knife or dough cutter
- Oven
- Cooling rack
- Saucepan (for beer cheese sauce)
- Wooden spoon or rubber spatula (for sauce)
- Serving bowl (for beer cheese sauce)
Ingredients
- Pretzel Knots:
- 4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups warm water
- 4 tablespoons unsalted butter (melted)
- 10 cups water (for boiling)
- 2/3 cup baking soda
- 1 egg yolk
- 1 tablespoon water (for egg wash)
- Coarse kosher salt
- Beer Cheese Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 3/4 cup whole milk
- 3/4 cup beer (lager or ale)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
When making Bavarian Pretzel Knots, using active dry yeast is crucial for proper dough rising, so ensure the water is warm but not hot to avoid killing the yeast. The boiling solution with baking soda creates the pretzel's signature chewy crust, so do not skip this step and maintain the correct 10 cups of water with 2/3 cup baking soda ratio. For an authentic taste and texture, use coarse kosher salt for sprinkling on top before baking. The beer cheese sauce relies on a balanced mix of cheddar and mozzarella for the perfect creamy dip; choose a lager or ale that complements the sharpness of the cheese. Your homemade pretzel knots will closely replicate the savory, chewy texture and tangy dipping experience found in the Bavarian Pretzel Knots from Buffalo Wild Wings copycat menu.
Instructions
- Combine warm water, sugar, and yeast in mixing bowl; let sit until foamy.
- Add melted butter, salt, and flour to yeast mixture; mix with stand mixer and dough hook until dough forms.
- Knead dough for 5–7 minutes until smooth and elastic.
- Cover dough with towel or plastic wrap; let rise for 1 hour or until doubled.
- Preheat oven to 450°F (232°C). Line baking sheet with parchment paper.
- Bring 10 cups water and baking soda to a boil in large pot.
- Turn risen dough onto floured surface; cut into pieces and shape into knots.
- Drop knots in boiling baking soda water for 20–30 seconds; remove with slotted spoon.
- Place knots on prepared baking sheet.
- Whisk egg yolk with 1 tablespoon water; brush over knots with pastry brush.
- Sprinkle with coarse kosher salt.
- Bake 12–15 minutes until golden brown.
- Move knots to cooling rack.
- Beer Cheese Sauce:
- Melt butter in saucepan over medium heat; whisk in flour and cook 1–2 minutes.
- Slowly whisk in milk and beer; cook until slightly thickened.
- Stir in Dijon, garlic powder, smoked paprika, salt, and black pepper.
- Lower heat; add shredded cheddar and mozzarella cheeses, stir until melted and smooth.
- Pour sauce into serving bowl.
- Serve warm pretzel knots with beer cheese sauce.
Substitution
Bavarian Pretzel Knots from Buffalo Wild Wings can be replicated at home by shaping soft pretzel dough into small twisted knots and baking them to a golden brown with a sprinkling of coarse kosher salt. If you don't have active dry yeast, instant yeast may be substituted, though rising times might be shorter, so monitor the dough carefully. When boiling the pretzel knots in baking soda water, use a large pot to ensure the knots are fully submerged, which helps achieve the signature chewy crust. If whole milk or beer is unavailable for the beer cheese sauce, you can use half-and-half and non-alcoholic beer or broth as alternatives without sacrificing much flavor. Your homemade sauce can be thickened to your preferred consistency using additional flour or reducing cooking time, so adjust based on your kitchen setup and taste preferences.
Tips
Make sure your water is warm, about 110degF, to activate the yeast properly, which ensures the dough rises well. When boiling the pretzel knots in the baking soda bath, timing is crucial--boil them just 20 to 30 seconds to develop their distinctive pretzel texture without making them soggy. Brush the egg wash evenly to achieve a beautiful golden-brown crust that also helps the coarse salt adhere. Keep your beer cheese sauce warm and stir gently to maintain a smooth texture without separating or becoming grainy.
Nutritions
Bavarian Pretzel Knots from Buffalo Wild Wings provide a rich source of carbohydrates from the all-purpose flour, fueling your energy needs with a chewy, satisfying texture. The beer cheese sauce adds protein and calcium through sharp cheddar and mozzarella cheeses, complemented by a moderate amount of fats from butter. Sodium content is elevated due to coarse kosher salt on the pretzels and added salt in the sauce, which contributes to the savory flavor but should be consumed mindfully. Your snack combines comfort and nutrition, balancing caloric intake with indulgent taste.
Storage
Store your baked Bavarian Pretzel Knots in an airtight container at room temperature for up to 2 days to maintain their soft texture. For longer storage, wrap the pretzels tightly in plastic wrap and freeze for up to 1 month; thaw at room temperature before reheating. Reheat gently in an oven at 350degF (175degC) for 5-7 minutes to restore their golden crust and chewy consistency.
Variation or Alternatives
You can swap the baking soda bath with a lye solution (sodium hydroxide) for an authentically dark and glossy pretzel crust, but handle it with care using gloves. For a twist on flavor, try adding a sprinkle of garlic powder or Parmesan cheese on top before baking instead of coarse salt. If you prefer a dairy-free option, substitute melted butter with olive oil in the dough and use a plant-based cheese alternative for the dipping sauce. To speed up the process, allow the dough to rise in a warm oven or a proofing box set at 85degF for about 45 minutes.
Allergies
Bavarian Pretzel Knots from Buffalo Wild Wings contain common allergens such as wheat, milk, and eggs, which may trigger reactions in individuals with gluten, dairy, or egg allergies. The beer cheese sauce includes dairy products and beer, which may pose risks for those with lactose intolerance or sensitivity to alcohol-based ingredients. Your safety should be prioritized by checking ingredient labels and consulting with the restaurant if you have specific food allergies.
Why this recipe?
Buffalo Wild Wings' Bavarian Pretzel Knots are favored for their perfect balance of soft, chewy texture and savory seasoning, making each bite irresistibly satisfying. The unique blend of coarse salt and a buttery finish enhances the authentic Bavarian flavor, appealing to both snack lovers and fans of traditional pretzels. Making a copycat version allows you to customize the seasoning and dipping sauces to suit Your taste, providing a fresh, homemade twist. This menu item offers a shareable, flavorful snack experience that stands out from typical appetizers.