Buffalo Wing Pretzels
Crunchy, oven-baked buffalo wing pretzels coated in a tangy, spicy buffalo ranch seasoning. Perfect for game day, parties, or make-ahead snacking.
Ingredients
- 1 pound hard pretzels about 16 cups; mini twists, small rods, or snaps
- 6 tablespoons unsalted butter melted; or 1/3 cup neutral oil
- 1/3 cup hot sauce Frank’s RedHot recommended
- 2 teaspoons Worcestershire sauce
- 1 tablespoon ranch seasoning powder such as Hidden Valley or homemade dry ranch mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika up to 1 1/2 teaspoons; smoked or regular
- 1/2 teaspoon cayenne pepper up to 1 teaspoon, to taste
- 1 1/2 teaspoons kosher salt reduce if pretzels are very salty
- 1 teaspoon ground black pepper
- 2 cups small cheese crackers optional; e.g., Cheez-Its
- 2 cups crispy corn or rice cereal squares optional; for added texture and crunch
- 1 cup roasted peanuts or mixed nuts optional; for a heartier mix
Instructions
- Preheat your oven to 250°F (120°C). Line a large rimmed baking sheet (or two smaller ones) with parchment paper for easier cleanup.
- Add the pretzels to a very large mixing bowl. If using cheese crackers, cereal, or nuts, add them now. Gently toss everything together so it’s evenly mixed.1 pound hard pretzels, 2 cups small cheese crackers, 2 cups crispy corn or rice cereal squares, 1 cup roasted peanuts or mixed nuts
- In a microwave-safe bowl or small saucepan, melt the butter just until fully melted but not browned. If using oil instead, measure it into a medium bowl.6 tablespoons unsalted butter
- To the warm butter or oil, add the hot sauce, Worcestershire sauce, ranch seasoning, garlic powder, onion powder, paprika, cayenne, salt, and black pepper. Whisk until smooth and slightly thick, like a thin buffalo ranch dressing. Taste carefully and adjust cayenne or hot sauce to reach your desired heat level.6 tablespoons unsalted butter, 1/3 cup hot sauce, 2 teaspoons Worcestershire sauce, 1 tablespoon ranch seasoning powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1/2 teaspoon cayenne pepper, 1 1/2 teaspoons kosher salt, 1 teaspoon ground black pepper
- Slowly pour the buffalo seasoning mixture over the pretzel mixture while gently stirring with a large spatula or your hands. Toss thoroughly until all pieces are evenly coated and no seasoning is pooled at the bottom of the bowl.1 pound hard pretzels, 2 cups small cheese crackers, 2 cups crispy corn or rice cereal squares, 1 cup roasted peanuts or mixed nuts
- Spread the coated pretzels and mix-ins in an even layer on the prepared baking sheet or sheets. Avoid deep piles; a fairly even single layer helps everything bake and crisp evenly.
- Bake for 40–50 minutes, stirring every 15 minutes. Each time you stir, bring pieces from the edges toward the center and vice versa to prevent burning and promote even drying. The pretzels are done when they look dry (not glossy) and smell fragrant and toasty.
- Remove from the oven and let the pretzels cool completely on the pan. They will crisp further as they cool. Taste and, if desired, sprinkle on a small amount of extra ranch seasoning or salt, tossing gently to distribute. Transfer to serving bowls or airtight containers for storage.
- For a no-bake version, toss the pretzels with the warm buffalo mixture and spread them out on parchment-lined sheets. Let them air-dry at room temperature for several hours, stirring occasionally. They will be less crisp than the baked version but still flavorful.
Notes
Storage: Let pretzels cool fully, then store in an airtight container at room temperature for 7–10 days, or freeze for up to 2 months. To refresh soft pretzels, warm on a baking sheet at 250°F (120°C) for 8–10 minutes, then cool. For extra-ranch flavor, toss warm baked pretzels with an additional tablespoon of ranch seasoning. Use gluten-free pretzels and check labels on ranch mix and Worcestershire sauce for a gluten-free version. A 1-cup serving is typically around 150–200 calories, depending on add-ins and brands used.
Nutrition
Calories: 175kcal
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