Buffalo Pretzels
Remember that time when most of us were stuck at home and food was a comfort in uncertain times? Sourdough baking was going crazy and people were eating at home way more than they ever had before. The year was 2020… we made buffalo pretzels, on repeat. We wanted to get them exactly right and made so many versions that I was going to give up. Then we figured it out and this has been a beloved family recipe ever since. There seems to always be a fight over who gets the last of the buffalo pretzels. I’ll hear “I hardly got any” or “the kids ate them all, the rest are mine”. I should probably just make a batch and hide them, but I’d never get away with it, they’d smell the buffalo sauce and it would be all over for me!
This is a great snack for game day and any other get together. Don’t forget the ranch dressing for dipping!
The Sauce
Of course it’s all about the buffalo sauce, everyday, always. If you want hotter pretzels, use all Franks hot sauce. I use half Franks hot sauce and half Franks wing sauce because the boys don’t like things quite as hot as I do. Either way, you can’t go wrong. Your pretzels will still be a delicious crave-worthy snack.
Buffalo Pretzels
Ingredients
- 1- 16 ounce bag of pretzel sticks or twists
- 4 tablespoons butter
- 1/2 cups hot sauce (I use 1/4 Franks hot sauce and 1/4 cup franks wing sauce)
- 1 tablespoon worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon seasoned salt
- ranch dressing for dipping, optional
Instructions
- Preheat the oven to 275 degrees. Line two cookie sheets with parchment paper, set aside. Pour the bag of pretzels into a large bowl, set aside.
- In a small saucepan, over medium heat, melt the butter with the hot sauce, worcestershire, garlic powder, onion powder and seasoned salt. Whisk together until the butter is melted.
- Pour the butter and hot sauce mixture over the prezels and stir together until all the pretzels are coated. Dump onto prepared cookie sheets and spread out. Bake for 40-45 minutes, stirring every 12-13 minutes so they don’t burn. Once they are crispy and baked, gently transfer the pretzels to paper towels on the counter to cool.