Buffalo Pretzels are an easy homemade snack made with crunchy pretzel pieces tossed in hot Buffalo sauce, butter, ranch seasoning, and spices, then baked until crisp. These spicy Buffalo flavored pretzels are perfect for Super Bowl parties, game day, tailgating, and make-ahead snacks!
Buffalo Pretzels are a fun, crunchy twist on Buffalo chicken wings! If you love that tangy, spicy Buffalo wing flavor but want something a little different for your next party, you have to try these easy homemade Buffalo flavored pretzel pieces. They’re salty, spicy, buttery, and full of flavor. And they’re SO easy to make!
These homemade Buffalo Pretzels are perfect for the Super Bowl, football parties, tailgating, holiday snack trays, or just when you’re craving something crunchy with a little kick. You can even make a big batch ahead of time and freeze them for later. How convenient is that?!
This recipe reminds me a little of homemade Chex Mix, except instead of cereal and other snack mix ingredients, we’re using crunchy pretzel pieces coated in a delicious Buffalo-style seasoning.
You may have seen Snyder’s of Hanover Hot Buffalo Wings Pretzel Pieces at the grocery store. Well, these homemade Buffalo Pretzels have that same general idea, with plenty of tangy hot wing flavor and crunchy pretzel pieces, but you get to make them right in your own kitchen!
And one of the best things about making your own? You can experiment with the heat level to make them as mild or as HOT as you’d like.
I use Frank’s Original Hot Sauce, melted butter, vegetable oil, Worcestershire sauce, ranch seasoning, garlic powder, and onion powder. The mixture coats the pretzels, then they bake low and slow until the moisture dries out and the pretzels become crisp again.
The hardest part might be waiting for them to cool. Seriously! They’re delicious warm out of the oven, but letting them cool completely helps bring back that irresistible crunch.
My husband actually likes eating these pretzels straight out of the freezer. So apparently frozen Buffalo Pretzels are a thing in our house too!
Whether you’re looking for a homemade version of Buffalo pretzel pieces, an easy spicy party snack, or something fun to serve alongside Buffalo wings, these crunchy little bites are worth making.
What I Love About This Recipe
- Easy to customize and freeze! You can experiment with different hot sauces, seasonings, and pretzel shapes. Make them a little milder or turn up the heat if you love hot and spicy snacks. They also freeze well, so you can make a big batch and save some for later. My husband even eats them straight from the freezer!
- Easy homemade snack! These Buffalo Pretzels are surprisingly simple to make with ingredients you can find at most grocery stores. You don’t need to make pretzel dough or start completely from scratch. Just break up some crunchy pretzel rods, toss them with the Buffalo seasoning mixture, and bake. Easy peasy!
- Full of Buffalo wing flavor! If you love hot Buffalo wings, you’ll love the tangy, spicy flavor of these pretzels. Frank’s hot sauce, butter, ranch seasoning, and a few other ingredients make a delicious coating. The finished pretzels have that familiar Buffalo-style kick without the mess of chicken wings. They’re especially good for snacking during football games!
- Crunchy and addictive! The thick pretzel pieces have a satisfying crunch that’s perfect for snacking. Baking them at a low temperature helps dry out the Buffalo sauce coating. They may seem a little soft when they first come out of the oven, but they crisp up as they cool. It’s hard to stop at just a handful!
- Perfect for parties and game day! These homemade Buffalo flavored pretzels are great for Super Bowl parties, tailgating, potlucks, and snack boards. They’re easy to serve in bowls, and you don’t need plates or utensils. You can make them ahead of time too, which is always helpful when you’re entertaining.
Equipment You May Need
- Large Resealable Bag: Makes it easy to break the pretzel rods into large pieces without sending pretzel crumbs all over your kitchen. A sturdy freezer bag works well.
- Meat Mallet: Perfect for gently tapping the pretzel rods into smaller pieces. You can also use a rolling pin if you don’t have a meat mallet.
- Large Rimmed Baking Sheet: Helps keep the pretzels in a shallow layer while baking. The raised edges also keep them from falling into the oven.
- Medium Mixing Bowl: For mixing the hot sauce, butter, oil, Worcestershire sauce, and seasonings.
- Measuring Cups and Spoons: For measuring the ingredients accurately.
- Whisk or Spoon: Helps combine the Buffalo seasoning mixture before adding it to the pretzels.
- Large Spoon or Spatula: For gently tossing the pretzels with the sauce and stirring them during baking.
- Airtight Containers or Resealable Bags: Great for storing the finished pretzels or freezing them for later.
(Full printable recipe card is at bottom of post.)
Buffalo Pretzels Ingredients
You only need a few simple ingredients to make these homemade Buffalo Pretzels. The combination of hot sauce, butter, ranch seasoning, and spices gives the crunchy pretzel pieces that delicious Buffalo chicken wing flavor.
The exact measurements are in the printable recipe card at the bottom of the post.
- Pretzel Rods: I used long, thick, hard pretzel rods that you can break into smaller pieces. They have a great crunchy texture and hold up well to the Buffalo sauce coating. I haven’t tested many other pretzel shapes, but pretzel sticks, twists, or chips could be fun to experiment with.
- Frank’s Hot Sauce: My favorite hot sauce for Buffalo flavored recipes! I used Frank’s Original Hot Sauce, which gives the pretzels a tangy, spicy Buffalo wing flavor. You can experiment with a different hot sauce if you prefer more heat or a different flavor.
- Unsalted Butter: Adds that classic buttery Buffalo sauce flavor and helps coat the pretzels. I prefer unsalted butter because pretzels and ranch seasoning already contain salt. Salted butter or margarine may work, but the finished pretzels could taste saltier.
- Vegetable Oil: Helps distribute the seasoning mixture over the pretzels. You can also use canola oil.
- Worcestershire Sauce: Adds a little tang and savory depth to the Buffalo coating. It’s one of those small ingredients that adds a lot of flavor!
- Ranch Seasoning Mix: Adds a delicious combination of herbs and seasonings that pairs perfectly with Buffalo hot sauce. You can use store-bought ranch seasoning packets or my Homemade Ranch Seasoning.
- Garlic Powder: Adds a little extra savory garlic flavor to the pretzels.
- Onion Powder: Complements the garlic and ranch seasoning for a flavorful Buffalo-style snack.
How to Make Buffalo Pretzels
These easy homemade Buffalo Pretzels only require a few steps! The most important thing is breaking the pretzels into fairly large pieces, coating them evenly, and baking them low and slow so they can crisp up again.
Step One: Preheat the Oven.
Preheat your oven to 250 degrees F. The low baking temperature helps dry out the Buffalo sauce coating without quickly browning the pretzels.
Step Two: Break Up the Pretzels.
Place the pretzel rods in a large resealable bag. Gently tap them with a meat mallet to break them into large pieces, working in batches if necessary. Don’t go crazy with the mallet or you’ll end up with lots of tiny crumbs! Pour the broken pretzels onto a large rimmed cookie sheet or into a large baking dish.
Step Three: Make the Buffalo Seasoning Mixture.
In a medium mixing bowl, mix together the hot sauce, melted butter, vegetable oil, Worcestershire sauce, ranch seasoning, garlic powder, and onion powder until well combined. Drizzle the mixture over the pretzel pieces and gently toss to coat them as evenly as possible. Make sure the seasoning reaches the pretzels throughout the pan rather than collecting in one spot.
Step Four: Bake and Cool the Pretzels.
Bake the pretzels at 250 degrees F for 90 minutes, stirring every 15 minutes. Stirring helps redistribute the coating and allows the pretzels to dry more evenly. The pretzels may still seem a little soft or damp when they first come out of the oven, but don’t worry! Let them cool completely so they can crisp up again.
(Full printable recipe card with full details is at bottom of post.)
Buffalo Pretzels Variations
Want to change things up? Here are a few ideas to experiment with.
Extra Spicy Buffalo Pretzels: Try a hotter cayenne pepper sauce if you love snacks with serious heat. Different hot sauces can change the flavor and saltiness, so choose carefully.
Mild Buffalo Pretzels: Experiment with a milder hot sauce or a reduced amount of hot sauce. Keep in mind that changing the liquid amount may affect the coating and final crunch.
Garlic Buffalo Pretzels: If you love garlic, try increasing the garlic powder slightly for a stronger garlic flavor.
Ranch Buffalo Pretzels: Love ranch seasoning? You can experiment with a little extra ranch flavor, but remember that packaged ranch mixes can be salty.
Cheesy Buffalo Pretzels: For a cheesy variation, you could experiment with a little dry cheese seasoning. I haven’t tested this addition, so start with a small amount. Regular shredded cheese isn’t a direct substitute because it won’t create the same dry, crisp coating.
Buffalo Pretzel Snack Mix: Try combining the finished Buffalo pretzels with other dry, crunchy snacks after baking and cooling. It’s an easy way to turn them into a party snack mix without changing the original baking method.
Serving Suggestions
These homemade Buffalo Pretzels are delicious all by themselves, but there are plenty of fun ways to serve them! They’re especially great for football parties, tailgating, Super Bowl snacks, potlucks, and casual get-togethers.
- As a Game Day Snack: Serve the Buffalo pretzel pieces in a big bowl alongside your favorite football appetizers. They’re easy to grab by the handful while watching the game.
- With Blue Cheese Dip: Buffalo flavor and blue cheese are a classic combination! A creamy Blue cheese dip helps balance the tangy, spicy pretzels.
- With Ranch Dip: If you prefer ranch dressing with your Buffalo wings, try serving these pretzels with a thick ranch dip. You can use my Homemade Ranch Seasoning to make your favorite ranch-style dip.
- With Buffalo Chicken Dip: Double up on the Buffalo flavor by serving these pretzel pieces alongside a creamy Buffalo Chicken Dip. Perfect for serious Buffalo wing fans!
- On a Party Snack Board: Add Buffalo Pretzels to a large tray with cheese cubes, crackers, vegetables, dips, and other savory snacks.
- With Cheese: Cheddar cheese cubes, pepper jack, or a creamy cheese dip can be delicious with the spicy Buffalo pretzels.
- With Buffalo Wings: Serve these alongside Grilled Buffalo Wings for a fun Buffalo-themed party spread.
- As an Everyday Snack: Keep a container of Buffalo Pretzels ready for movie nights, afternoon snacks, or whenever you’re craving something salty and crunchy.
I like these pretzels warm right out of the oven, but they really do get crunchier once they’ve cooled completely. And like I mentioned earlier, my husband likes eating them straight from the freezer. Whatever works!
Quick Tips for Best Results
- Use thick, crunchy pretzel rods. These work best for this recipe because they’re sturdy and break into nice large pieces. Thin pretzels or chips may behave differently when coated and baked.
- Don’t crush the pretzels too much. A few gentle taps with a meat mallet should do the trick. You want chunky pretzel pieces, not pretzel crumbs.
- Break the pretzels in batches if needed. It’s easier to control the size of the pieces when you don’t overcrowd the resealable bag.
- Use a large rimmed baking sheet. A shallow layer helps the pretzels dry out more evenly while baking. The rim also helps prevent pretzel pieces from falling into the oven.
- Mix the Buffalo sauce ingredients well. The hot sauce, melted butter, oil, Worcestershire sauce, and dry seasonings should be well combined before you pour the mixture over the pretzels.
- Coat the pretzels evenly. Drizzle the Buffalo mixture over the pretzels and toss gently so the pieces get plenty of seasoning.
- Don’t increase the oven temperature to save time. This recipe uses a low oven temperature to help dry out the pretzels. A hotter oven may brown the pretzels before the coating dries properly.
- Stir every 15 minutes. This is important! Stirring redistributes the seasoning and helps prevent the pretzels from staying too wet in certain spots.
- Cool completely before storing. The pretzels may seem a little soft when they’re hot. Cooling helps them become crisp again and prevents trapped steam from making them soggy in storage.
- Use unsalted butter if possible. The pretzels, hot sauce, and ranch seasoning already contribute salt, so unsalted butter helps keep the flavors balanced.
- Check your hot sauce. Frank’s Original Hot Sauce works well in this recipe, but other hot sauces can vary quite a bit in heat and consistency.
- Make them ahead of time. These Buffalo flavored pretzel pieces are a great make-ahead snack for parties and holidays.
- Freeze extra pretzels. Once completely cooled, store them in resealable freezer bags. They’re convenient to have on hand for last-minute snacks.
- Keep them away from moisture. Humidity and moisture can soften crunchy snacks. Store the finished pretzels in a well-sealed container or bag.
Buffalo Pretzels FAQ
How should I store Buffalo Pretzels?
Store the pretzels in an airtight container or resealable bag at room temperature. Make sure they’ve cooled completely before storing them so moisture doesn’t collect inside the container. Keep them in a cool, dry place to help maintain their crunchy texture.
Can I freeze Buffalo Pretzels?
YES! These homemade Buffalo Pretzels freeze well. Once they’ve cooled completely, place them in resealable freezer bags or freezer-safe airtight containers. Remove as much excess air as practical before sealing. My husband actually loves eating these pretzels straight out of the freezer! You can also let them come to room temperature before serving.
How long will Buffalo Pretzels last?
If your pretzels are fresh and stored properly in an airtight container, they should last at least a week or more at room temperature. The exact shelf life depends on the freshness of your pretzels, how thoroughly they dried during baking, and storage conditions. They’ll generally keep longer in the freezer. If they develop an off smell, taste, or unusual texture, discard them.
Substitutions?
You can substitute canola oil for vegetable oil. Margarine may work in place of butter, although I haven’t tested every brand. You can also experiment with a different hot sauce or change the garlic powder and onion powder to other favorite dry seasonings. I recommend sticking with thick pretzel rods for the most reliable results because that’s what I used to develop the recipe.
Can I use low-fat ingredients?
You can experiment with lower-fat pretzels or a reduced-fat margarine, although I haven’t tested those substitutions. Keep in mind that the butter and oil help distribute the Buffalo seasoning and affect the final texture. Changing the fat content could change how the pretzels bake and crisp up. For the best results, I recommend following the recipe as-is first.
What else can I add to this recipe?
You can experiment with additional dry seasonings, such as extra garlic powder, onion powder, cayenne pepper, or your favorite spice blend. You could also try a little dry cheese seasoning for a different flavor. Just remember that the pretzels, hot sauce, and ranch seasoning already contain salt, so be careful with extra salty seasonings.
Didn’t turn out, what went wrong?
If your Buffalo Pretzels aren’t crunchy, they may not have dried out enough during baking or may still need to cool completely. Make sure you stir them every 15 minutes and spread them in a shallow layer. If they’re too salty, check the salt content of your pretzels, hot sauce, and ranch seasoning. If they’re too spicy, try a milder hot sauce next time. And if you ended up with lots of crumbs, you may have hit the pretzels too hard when breaking them into pieces.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – You can use a vegan friendly margarine instead of butter. The other ingredients should be ok, but be sure to check all the labels.
Vegetarian –These pretzels are vegetarian.
Low-Carb – Pretzels are fairly high carb so it could be tough. You could try low carb or keto friendly pretzels but I haven’t tried.
Gluten-Free – You can use a gluten-free pretzel. Be sure to check labels of the other ingredients as well.
Other Buffalo Inspired Recipes You May Enjoy
Love these homemade Buffalo Pretzels? Here are some more delicious Snappy Gourmet Buffalo recipes, easy appetizers, and party snacks to try!
- Buffalo Chicken Biscuit Poppers – Refrigerated biscuit dough stuffed with a delicious Buffalo chicken filling and baked until golden. Perfect for parties and game day!
- Buffalo Chicken Pasta Salad – A flavorful Buffalo chicken pasta salad that’s great as a main dish or side dish for potlucks and parties.
- Buffalo Chicken Nachos – Easy, cheesy nachos loaded with Buffalo chicken flavor. A fun appetizer for football parties and casual get-togethers.
- Grilled Buffalo Wings – Delicious Buffalo chicken wings cooked on the grill. A great choice for tailgating and game day!
- Buffalo Cauliflower – A tasty Buffalo-inspired vegetable appetizer with plenty of spicy flavor.
Hope you enjoy this simple Buffalo Pretzels recipe. Tell me in the comments if you made any changes and how you liked the pretzels!
You might also like these other fun buffalo inspired recipes!
Buffalo Pretzels
Ingredients
- 12 ounces pretzel rods (1 bag – long rods)
- 1 cup Frank’s hot sauce
- 1/2 cup unsalted butter melted
- 1/2 cup vegetable oil (or canola oil)
- 1 tablespoon Worcestershire sauce
- 1 ounce Ranch seasoning mix (1 – 1 ounce packet or 3 Tablespoons Homemade Ranch Seasoning)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Preheat oven to 250 degrees F.
- Place pretzel rods in resealable bag, and lightly tap with meat mallet to break into large pieces. Do in batches if necessary. Pour pretzels onto a large rimmed cookie sheet or in large baking dish.
- In a medium bowl, mix together hot sauce, butter, oil, Worcestershire sauce, Ranch, garlic, and onion until well combined. Drizzle over pretzels and gently toss pretzels to combine.
- Bake pretzels at 250 degrees F for 90 minutes, stirring every 15 minutes. Cool completely.
Notes
- Be sure to cool pretzels completely so that they crisp up again.
- Pretzels can also be made ahead of time and frozen in resealable bags.
- I like Frank’s hot sauce for this recipe, but you could substitute a similar hot sauce.
- You may need to adjust the amount of hot sauce to your personal preference.
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
About Lisa Huff
Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites.
Sounds great but can you use soft pretzels and cut in to chucks?
I don’t see why not. You just might need to bake them longer to dry them out if you want them crispy. I think it would be kind of like flavored pretzel croutons. :)
Looks great. Wish I had it for the game!
I normally pick the pretzels OUT of my chex mix, but that’s because I find them boring. This recipe sounds like it fixes that problem! I love the idea of breaking up larger pretzels to have extra textured surface area for the seasonings to grab on to.
Love this! My husband loves his hot sauce, so this will be a fun twist to replace chex mix at the Super Bowl party.
Great idea! These will be made for my party!