If you've never tried monkey bread, you are in for a treat. It's essentially cut up bits of refrigerated biscuit dough, tossed in butter and seasonings and then baked in a bundt pan. And while it's traditionally served up sweet (as in this streusel-topped version), it's equally delicious as a savory snack too.
I really wanted to ramp up the flavors for this recipe, and decided to fill each bit of dough with some cheese (because, let's face it - you can never go wrong with cheese, am I right?).
And while we're on the subject of savory snacks, is there anything better than a soft pretzel?
A quick baking soda bath gives the dough a pretzel-like finish as it bakes in the oven. Delicious.
This recipe is a beautiful example of how just a few simple ingredients can turn out a mouthwatering treat that even the most novice cook can create!
Cheese-Filled Pretzel Monkey Breads
4 cups water
1/4 cup baking soda
16.3 ounce can refrigerated biscuit dough, biscuits separated and cut into quarters (for a total of 32 pieces)
8 ounce block sharp cheddar, cut into 32 cubes
4 tablespoons unsalted butter, melted
flaky sea salt
1. Pre-heat oven to 375 degrees. Generously grease and flour 8 wells of a standard muffin tin, or line with paper or parchment liners. Line a baking sheet with parchment paper.
2. Stir the water and baking soda in a small saucepan and bring to a boil. Meanwhile, working with one biscuit quarter at a time, flatten and stretch and place a cube of cheddar in the center. Bring up the sides, pinch to seal and and roll into a ball. Place on your prepared baking sheet and repeat with remaining dough and cheese.
3. When water comes to a boil, reduce heat to medium and place 8 balls into the pan. Cook for one minute and use a slotted spoon to return to your baking sheet. Repeat with remaining balls.
4. Working with one ball at a time, dip into the melted butter and place in a muffin cup. Sprinkle with a bit of flaky sea salt and repeat with remaining balls, filling each cup with 4 balls.
5. Bake for 20 - 30 minutes, or till deep golden brown. Place tins on a wire rack to cool slightly. Serve warm.