Get ready for game day with a big batch of these Buffalo Ranch Soft Pretzels!
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How is that lawn going to get mowed if I’m watching football all day on Saturday and Sunday? It’s not gonna mow itself…although I really wish someone would invent that! C’mon Amazon…you can have drones deliver packages, but you can’t make a lawn mower that runs by itself? Of course, if your kid left the frisbee or a soccer ball in the yard, then things could get ugly fast. Ok, maybe that’s not the next $1 million dollar idea.
This weekend, I decided I needed some delicious snacks to munch on during the football games. I’m a huge fan of buffalo sauce, and I love making homemade pretzels…so why not combine these? Yup, that happened. These Buffalo Ranch Soft Pretzels were the perfect football food! These bad boys were tangy, spicy and chewy all at the same time. Needless to say, that tray of pretzels disappeared pretty quickly.
I can’t believe there was a time when I didn’t love buffalo sauce. It’s true. I had issues with anything that tasted like vinegar. I suspect it was because my mom used big jugs of white vinegar to clean the floors when I was a kid. And to this day, the smell of warm vinegar still makes me think of shiny floors. (And just for the record, the smell of warm vinegar is pretty darn potent. Don’t believe me? Heat up some vinegar in the microwave and take a big whiff. But don’t say I didn’t warn you!) Now I’m making up for lost time with the buffalo sauce. These Buffalo Ranch Soft Pretzels are my latest obsession…especially on game day!
Buffalo Ranch Soft Pretzels
For the Dough
For the Soaker
- 1 cup boiling water
- 2 Tbsp baking soda
For the Ranch Seasoning
For the Ranch Seasoning
- Combine all of the ingredients for the Ranch Seasoning in a medium bowl. Stir until well combined; set aside.
For the Buffalo Sauce
- Using a small saucepan, add all of the ingredients for the Buffalo Sauce. Place over medium heat, stirring occasionally, just until butter melts. Set aside.
For the Pretzels
- Using a countertop mixer with the dough hook attached, combine all of the dough ingredients (flour, salt, brown sugar, yeast, and warm water). Mix on medium speed for 6 minutes.
- Transfer dough to an oiled bowl. Cover and place in a warm (85°F) location for 30 minutes.
- Meanwhile, prepare the soaker by combining the boiling water with the baking soda. Mix until baking soda is fully dissolved, and set aside to cool.
- Once dough has risen, divide it into 8 pieces of equal weight (~2.5 ounces each). Allow dough to rest uncovered for 5 minutes, then roll each piece of dough into a long, thin rope about 24” long. Twist each rope into a pretzel shape. (Click here to see how to shape pretzel.)
- Place each pretzel in the Soaker mixture for 2 minutes (spoon water over the top of the pretzel if it is not fully covered by the water). Transfer the pretzels to an unlined baking sheet. (I recommend spraying the pan with olive oil or pan spray first, though.) Let the pretzels rest uncovered for 10 minutes.
- Bake at 475°F for 8-9 minutes, or until pretzels are golden brown in color.
- Remove pretzels from oven and dust tops with the Ranch Seasoning. Either drizzle the Buffalo Sauce across the pretzels, or serve the Buffalo Sauce on the side as a dip for the pretzels.