Buffalo pretzels bring together soft, chewy dough coated in spicy buffalo sauce, making a snack that’s a little messy but totally worth it. These pretzels have a nice crust and a bold tang that wakes up your taste buds without being too tricky to make.
This buffalo pretzel recipe addresses challenges with soggy coatings, tough texture, long rising times, and sauce adhesion problems often found in homemade spicy soft pretzels.
I often found buffalo pretzels either soggy or too tough before refining this recipe. Using a simple dough that rises without much fuss and a buffalo sauce with a little extra flavor solves those issues. I’ve also tried tossing them just right so the sauce sticks without making the pretzels limp.
This recipe works well because it takes about an hour from mixing to popping them in the oven, with clear steps that keep the dough soft and crust crisp.
I learned it’s best to boil the pretzels briefly before baking to get that classic chew, and adding a bit of spice beyond plain hot sauce really lifts the dish. Plus, it’s easy to whip up on a busy night or when unexpected guests stop by.
If you want to try a similar snack, this joins my Pretzel with Honey Mustard recipe in our regular snack mix.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to all-purpose flour and vital wheat gluten in the dough.
- The recipe contains butter and shredded cheddar cheese, so it is unsuitable for dairy-free diets.
- This recipe is not vegan due to butter, cheese, mayonnaise, and sour cream in the ingredients list.
- The recipe is vegetarian, as it excludes meat but includes dairy and eggs.
- This recipe is not keto or low-carb because it contains all-purpose flour and sugar in the dough.
Why You Will Love This Recipe
- Chewy yet Soft Texture
Adding vital wheat gluten to the dough boosts its stretchiness, giving the pretzels a tender inside with a slightly crisp crust after a quick 12-15 minute bake at 450°F. - Buffalo Sauce with Extra Depth
The sauce blends hot sauce with garlic powder, smoked paprika, and a splash of apple cider vinegar, creating a sauce that clings well without making the pretzels soggy. - Make-Ahead and Storage Friendly
These buffalo pretzels keep well for two days at room temperature and freeze easily. Reheating at 350°F for 5-7 minutes brings back their fresh-baked feel. - Easy Prep for Busy Days
Using instant yeast lets the no-knead dough rise in about an hour, letting you shape and boil pretzels quickly without waiting for long proofing times.
Buffalo Pretzel Pieces
- Prep Time: 10 minutes
- Cool Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 pretzels 1x
- Category: snack
- Method: baking
- Cuisine: American
- Diet: not suitable for gluten-free, vegan, dairy-free, or keto diets
Description
Buffalo pretzels combine a soft, chewy interior with a crust that holds a spicy buffalo sauce coating just right.
Ingredients
- 4 cups all-purpose flour
- 2 tablespoons vital wheat gluten
- 1 tablespoon granulated sugar
- 2 teaspoons fine salt
- 1 packet (2 1/4 teaspoons) instant yeast
- 1 1/4 cups warm water (110°F)
- 3 tablespoons unsalted butter, melted
- 8 cups water
- 1/4 cup baking soda
- 1/2 cup hot sauce (such as Frank’s RedHot)
- 4 tablespoons unsalted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dry mustard powder
- 1 teaspoon apple cider vinegar
- 1/2 cup crumbled blue cheese
- 1/2 cup full-fat sour cream
- 1/4 cup mayonnaise
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon garlic powder
- Salt and black pepper, to taste
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, vital wheat gluten, sugar, salt, and instant yeast. Pour in the warm water and melted butter, stirring with a wooden spoon until a rough dough forms. The dough will be shaggy, and that’s expected. Cover the bowl lightly with plastic wrap or a damp kitchen towel and let it rest at room temperature for 1 hour. This no-knead rest allows the dough to develop texture and begin rising, saving time and effort.
- Preheat your oven to 450°F (232°C). Meanwhile, bring 8 cups of water and 1/4 cup of baking soda to a rolling boil in a large, wide pot. The baking soda bath is essential for creating the pretzels’ distinct crust and color.
- Lightly flour your work surface and turn the rested dough onto it. Divide the dough into 12 equal portions. Roll each portion into an 18-inch rope, then loop each rope into the classic pretzel shape. Handle the dough gently and lightly flour your hands to avoid pressing out the air bubbles that help keep the interior soft.
- Using a slotted spoon, carefully submerge 2 or 3 pretzels at a time into the boiling baking soda bath. Let them boil for 30 seconds on each side. Remove and drain them on a wire rack or clean kitchen towel. This step firms the crust and prevents sogginess later when coating with buffalo sauce.
- Place the boiled pretzels on a parchment-lined baking sheet. Bake in the preheated oven for 12 to 15 minutes or until they turn golden brown and develop a crusty exterior. This baking time produces the ideal chew contrasting the soft inside.
- While the pretzels bake, combine the hot sauce, butter, garlic powder, smoked paprika, mustard powder, and apple cider vinegar in a small saucepan. Heat over low to medium-low heat, stirring gently until the butter melts and the sauce is smooth. Avoid boiling to keep the sauce balanced.
- Once the pretzels come out warm from the oven, transfer them to a large bowl. Pour the buffalo sauce over and toss lightly but quickly to coat evenly. The goal is to keep the pretzels crisp without making them soggy. Handle them carefully during this step.
- In a separate bowl, stir together the crumbled blue cheese, sour cream, mayonnaise, lemon juice, garlic powder, salt, and black pepper until smooth and creamy. Chill in the refrigerator if preparing ahead of time.
- Arrange the buffalo pretzels on a serving plate alongside the blue cheese dip. For leftovers, store pretzels in an airtight container at room temperature for up to two days, or freeze for up to one month. To reheat, warm the pretzels at 350°F for 5 to 7 minutes to restore softness and crust.
Notes
- Including vital wheat gluten strengthens the dough’s elasticity, helping the pretzels achieve a chewy texture without excessive kneading. Omit if unavailable, but expect less chew.
- The baking soda bath is crucial for developing the pretzels’ classic crust and browning. Use plain baking soda (not baking powder).
- Garlic powder and smoked paprika in the buffalo sauce provide subtle complexity beyond basic hot sauce and butter. The apple cider vinegar adds balanced tanginess, while mustard powder helps the sauce stick better.
- Instant yeast offers a quick rise without proofing, saving time in the kitchen. If using active dry yeast, allow extra time for proofing.
- Handling dough lightly when shaping prevents pressing out air pockets, ensuring a tender, soft inside after baking.
- The blue cheese dip balances the spicy flavor of the buffalo sauce with creaminess and a bit of freshness from lemon juice.
- Leftover pretzels can maintain their quality when stored properly and warmed before serving. Freezing extends shelf life without sacrificing texture.
- This recipe is not suitable for gluten-free, vegan, dairy-free, or keto diets due to the ingredients used. For vegan adaptation, plant-based butter and dairy-free dips can be substituted, but adjustments in flavor and texture may be necessary.
- For extra crispness on the crust, you may give pretzels a light egg wash before baking; however, this recipe omits that to keep preparation straightforward.
- Use fresh, high-quality ingredients for best results, especially the hot sauce and spices to build a well-rounded flavor in the buffalo coating.
Nutrition
- Serving Size: 1 pretzel
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg
Ingredient Notes
- All-purpose flour: Look for flour that’s fresh with a slightly nutty aroma to get a good dough structure. It’s the base for buffalo pretzels, giving them that soft but firm bite. Avoid older flour that smells musty since it impacts fermenting.
- Vital wheat gluten: This is the secret to chewy homemade buffalo pretzels. Adding it boosts elasticity without heavy kneading, helping the dough hold together better. If you can’t find it, skip but expect a softer texture.
- Instant yeast: Choose active instant yeast packets so you can skip proofing and save time. Warm water activates it well for rising. Avoid expired yeast as it won’t leaven the dough properly.
- Sugar: Use regular granulated sugar to feed the yeast and kick-start fermentation, which adds subtle sweetness and browning. Avoid substitutes like honey here—they change dough hydration.
- Salt: Pick fine salt for even mixing, which controls yeast activity and enhances overall flavor. Don’t overdo it; too much can slow yeast rise.
- Unsalted butter: Select fresh, unsalted butter for melting into the dough and buffalo sauce. It adds moisture and richness. Melt before mixing to help even distribution. Salted butter can be substituted but skip extra salt.
- Baking soda: For the boiling bath, baking soda reacts with pretzel dough creating that chewy crust and deep brown color. Use plain baking soda, not baking powder, to get this effect.
- Hot sauce (Frank’s RedHot): Pick a classic hot sauce with balanced heat and tang. Frank’s is recommended because it blends smoothly with butter and spices for the buffalo pretzels sauce. Substitute with any similar cayenne-based sauce if needed.
- Garlic powder: This adds subtle garlic flavor without fresh garlic’s bite, deepening buffalo sauce complexity. Use a quality powder without fillers for the best taste.
- Smoked paprika: Choose bright red, finely ground smoked paprika to add mild smokiness that lifts buffalo sauce flavor. Avoid dull or bitter paprika varieties.
- Mustard powder: Dry mustard powder helps buffalo sauce stick to pretzels better and adds tang. Use fresh powder for noticeable flavor; old powder loses potency.
- Apple cider vinegar: This brightens buffalo sauce by adding slight acidity, balancing butter and heat. Use raw, unfiltered vinegar for a richer taste.
- Shredded cheddar cheese (optional): Pick sharp cheddar for topping pretzels before baking. It melts well and adds a bit of texture contrast. Grate your own to avoid clumps from pre-shredded blends.
- Blue cheese (for dip): Use good-quality crumbled blue cheese for the dip’s creamy texture and bold flavor that pairs well with buffalo pretzels snack. Avoid overly salty varieties to keep dip balanced.
- Sour cream (for dip): Choose full-fat sour cream for creaminess and tanginess in the blue cheese dip. Stir well to prevent lumps, or substitute Greek yogurt if preferred.
- Mayonnaise (for dip): Use plain mayonnaise to add smoothness and a little richness to blue cheese dip. It blends with other ingredients for a creamy dip without overpowering flavors.
- Lemon juice (for dip): Freshly squeezed lemon juice brightens the dip and balances richness. Avoid bottled juice, which can taste flat or overly tart.
Recipe Baking Tips
- If dough feels sticky while shaping, dust hands with 1 tablespoon flour to prevent tearing during pretzel formation.
- If pretzels soften after tossing in buffalo sauce, wait 5 minutes post-baking before coating to keep the crust firm.
- For even browning, rotate pretzels halfway through the 12-15 minute bake to avoid uneven crust development.
- If buffalo sauce clumps or slides off, blend ½ teaspoon mustard powder into the sauce before tossing for better adhesion.
- When reheating leftover pretzels, warm at 350°F for 6 minutes uncovered to restore chewiness and crust without drying out.
Serving Suggestions
Serve buffalo pretzels with celery sticks and carrot rounds. Pair with blue cheese dip or ranch dressing to keep flavors traditional and simple.
Offer alongside roasted broccoli or a kale salad tossed with lemon juice and olive oil to add green freshness.
Use buffalo pretzels tossed with extra garlic-paprika buffalo sauce in loaded soft pretzel sandwiches. Add shredded chicken, lettuce, or sliced tomatoes.
Incorporate homemade buffalo pretzels pieces into a Southwest snack mix with nuts, cheese cubes, and pretzel sticks.
Top buffalo pretzels with finely chopped green onions or scallions for a slight bite. Drizzle with extra buffalo sauce or hot honey for contrasting heat and sweetness.
Serve with a vegan ranch or a garlic herb dip to introduce mild coolness and variety to dipping options.
Recipe variations
- You can use pre-made pizza dough instead of classic homemade dough for easy buffalo pretzels with quicker prep time without sacrificing texture or chewiness in your buffalo pretzels snack.
- Add 1/2 teaspoon garlic powder and 1/2 teaspoon smoked paprika to the buffalo sauce mixture for extra flavor depth that complements the butter and hot sauce in your buffalo pretzels recipe.
- Either traditional blue cheese dip or a vegan sour cream and mayo blend can accompany the buffalo pretzels, offering a creamy contrast suitable for different dietary needs included in this recipe.
- If using this recipe for more people, double the dough ingredients to 8 cups flour and 1 cup vital wheat gluten and scale buffalo sauce to 1 cup hot sauce ensuring even coating on buffalo pretzels.
Save This Recipe!
How to Store?
To keep your buffalo pretzels fresh and delicious, follow these storage tips:
Room Temperature: Store buffalo pretzels in an airtight container at room temperature up to 2 days to keep their texture and flavor.
Refrigeration: Place buffalo pretzels in an airtight container in the refrigerator up to 7 days, then reheat before serving to restore softness.
Freezing: Wrap buffalo pretzels tightly in plastic wrap, place inside a freezer bag, freeze up to 1 month, thaw at room temperature before reheating.
Other Recipes You’ll Love
- Rhubarb and Strawberry Tart Recipe
- Strawberry Shortcake Cake Roll
- Strawberry Biscuits
- Strawberry Peach Cobbler
Buffalo pretzels are seasoned with a spicy blend like Buffalo sauce and pair well with blue cheese for dipping.
No. Pretzels have low fat but little protein and fiber, plus are high in sodium and carbs, so they aren’t a healthy snack.
No. Pretzels are a type of bread made from dough shaped into knots, then boiled, salted, and baked.
Pretzels are made from wheat flour, yeast, sugar, salt, water, and butter.
Yes. Pretzels can be vegan whether hard or soft, made without animal products.
If you enjoyed this Buffalo Pretzel Pieces or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
