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Pretzel Monkey Muffins

  • Author: Jodi
  • Total Time: 35 minutes
  • Yield: 8 servings 1x


Units Scale
  • 1/2 cup baking soda
  • 8 cups water
  • 1/2 cup baking soda
  • 2 teaspoons kosher salt
  • 1 1/2 to 2 cups freshly shredded sharp cheddar
  • 1 large egg
  • Coarse salt, for sprinkling (I use kosher)


  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment.  Spray 8 cups of a 12-cup muffin tin with nonstick spray, set aside. 
  2. Add the baking soda, kosher salt and 8 cups water to a wide pot and bring to a boil over high heat. 
  3. While water is coming to a boil, separate the biscuits and cut each one into quarters. Lightly flour your counter and roll each portion of dough into about a 3-inch circle (they don’t have to be perfect!).
  4. Place 1 heaping teaspoon of grated cheese into the center of each dough piece. Gather each dough piece around the filling and seal into a little ball. 
  5. 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. 
  6. Beat the egg with 1 tablespoon water in a small bowl. Set aside.
  7. Add 3 balls of dough to the bottom of each sprayed muffin cup. Top each with about a teaspoon of the remaining grated cheese, then top with a fourth ball of dough, slightly off center. Brush generously with the egg wash and sprinkle with source salt. 
  8. Bake until golden brown and puffed, about 15 to 18 minutes or until dark golden brown. Cool slightly before removing from the tin. Serve with honey mustard, or favorite dipping sauce.
  • Prep Time: 15 mins
  • Cook Time: 20 mins