Oh, these pretzels, yum! It’s obviously no secret that I love to make homemade soft pretzels. They’re honestly a really easy yeasted dough to make, and they always turn out so delicious. Throughout the fall, I have a lot of fun making soft pretzels. They’re just a fun Sunday or Monday night football treat. Plus my family loves them. I don’t always switch up the flavor of the pretzel, usually just the sauce. Sometimes I like to do a chipotle queso, other times a creamy honey mustard. But for these pretzels, I really switched things up. I made the pretzels with spicy ranch and served them up with a buffalo cheese sauce on the side. Over the years I’ve created a good amount of fun pretzel recipes. My Chocolate Chip Cookie Stuffed Soft Pretzels (over the top, but yum). Then came everyone’s favorite, Spinach and Artichoke Stuffed Soft Pretzels. And then my favorite, pumpkin beer pretzels with queso. Also, last year’s cider pretzels with honey mustard are a fall staple. So many good ones, and very pleased to be adding these to the mix. They might just be the family’s favorite.
Here are details
Making soft pretzels is easy. First, you’ll need beer of any kind, I love to use pumpkin beer this time of year. Then just some yeast, honey, flour, butter, and salt. Super simple ingredients. Simply knead everything together in a mixer and let the dough rise. The pretzel dough is very easy to work with, so don’t let anything intimidate you! When the dough is ready, just divide it into 16 equal balls (we’re making these guys mini!). Then roll them out into long ropes, and twist each into a pretzel. And remember, they don’t need to be perfect. For the ranch seasoning mix, it’s simply dried parsley, chives, dill, garlic powder, onion powder, and paprika. Then add pretzel salt. Once the pretzels are shaped, boil them in water mixed with baking soda. The baking soda in the water helps the pretzels achieve that soft, chewy texture we all love so much! Then, brush with a beaten egg and sprinkle with the ranch seasonings. I use this pretzel salt. Next, while the pretzels bake make the cheese sauce. I warm together milk and cream cheese, then add in a mix of cheddar and Monterey cheeses. Finish with buffalo sauce and stir until everything is warm and melty. Absolutely nothing fancy, but oh so good! Looking forward to making these throughout the fall. Great for game nights, and dinner parties to come…the perfect laid-back appetizer or snack! Looking for other fun fall appetizers? Here are a few ideas: Crockpot Crispy Buffalo Chicken Tacos with Jalapeño Ranch Crispy Jalapeño Cream Cheese Buffalo Chicken Taquitos Buffalo Cauliflower with Spicy Tahini Ranch Pumpkin Beer Pretzels with Chipotle Queso Caramelized Onion, Spinach, and Cheddar Flaky Pastries Everything Ranch Cheese and Pretzel Snack Mix Cheesy Buffalo Chicken Strombolis Hard Cider Pretzels with Creamy Honey Mustard Lastly, if you make these Mini Ranch Pretzels with Buffalo Cheese Sauce, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
