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Crab Rangoon Pretzel Buns

Make Crab Rangoon Pretzel Buns for a delicious & crowd-pleasing addition to any snack time, game day, or movie night menu.

Course Appetizer
Cuisine American, Chinese
Keyword crab, cream cheese, dumpling, pretzel
Prep Time 30 minutes
Cook Time 15 minutes
Dough Rising Time 1 hour
Total Time 45 minutes
Servings 6 people

Ingredients

Pretzel Dough

  • 1 ½ cups warm water
  • 1 packet active dry yeast
  • 1 tablespoon honey
  • 1 tablespoon vegetable oil
  • 3 ½ cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 ½ teaspoon salt
  • 4 tablespoons butter, melted and cooled to room temperature
  • ¾ cup baking soda
  • 1 egg, beaten with 1 tablespoon water (for egg wash)
  • Coarse pretzel salt

Crab Rangoon Filling

  • 8 ounces crab claw meat
  • 8 ounces cream cheese, softened
  • ¼ teaspoon Worcestershire sauce
  • ¼ teaspoon salt
  • ½ teaspoon ground ginger
  • 1 teaspoon Gochugaru (Korean chili flakes)

Instructions

Make the pretzel dough:

  1. Combine the warm water, yeast, and honey in the bowl of a standing mixer. Let the mixture sit for 10 minutes to allow the yeast to activate.
  2. Once the mixture is bubbling, stir in the flour, salt, and melted butter. Mix on low with the dough hook attachment until the dough forms a ball and pulls away from the sides of the bowl.
  3. Use the vegetable oil to grease a large bowl. Place the ball of dough inside, cover with a dishtowel, and allow the dough to rise for one hour until doubled in size.

Meanwhile, make the filling:

  1. Near the end of the hour rising time, mix all of the crab Rangoon filling ingredients together until well combined. Keep cool until the dough is ready.

Form and bake the pretzels:

  1. Preheat the oven to 450 degrees F. Fill a deep pot with water, bring to a gentle simmer, and then carefully add the baking soda. Prepare two baking sheets lined with parchment paper.
  2. Knead the dough on a floured surface, and start break it down into golf ball-sized pieces. Using a small rolling pin (like one used for dumplings), roll the balls of dough out into flat circles around three inches in diameter.

  3. Drop a teaspoon of crab Rangoon filling into the center of each circle of dough. Pleat the edges in a circle, closing up the pretzel dough into a little pouch or purse. Make sure the pleats are pressed together firmly.

  4. Working with two or three at a time, drop the filled pretzels into the prepared water bath and let them simmer for 30-45 seconds each. Transfer the pretzels to a plate to drain, and then arrange on the baking sheets.
  5. Brush the tops of each pretzel with the egg wash and sprinkle with pretzel salt. Bake for 10-15 minutes, until the tops are golden brown and the filling is cooked through. Serve warm.