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Could there be a better combo then buffalo cheddar…and pretzels?!

Buffalo Cheddar Soft Pretzel Twists with Everything Spice | @hbharvest

I mean, for something like the Super Bowl…I’m thinking no. Plus all game day festivities need at least one buffalo dish, and this year, these buffalo cheddar soft pretzel twists are on my list. Think soft pretzel, meets cheese, meets buffalo sauce…all topped with everything bagel spice. It may seem like a lot, but it’s actually just the best thing ever, and the everything spice is like the icing on the cake, totally the best!

Like a lot of people, when thinking about game day recipes, buffalo chicken is often first to come to mind. Back when I first started cooking…like way back in my young teen years, I’d make baked boneless buffalo chicken for my family at least once a week. It was probably one of their favorite dinners I made. I don’t make buffalo chicken very often anymore, due to the fact that I make a million other things, but I also always hated the process of having to deal with raw chicken, bread it, bake it and cover in sauce. It’s delicious, but just a little tedious. Regardless, my family loves anything involving buffalo sauce, so every year around the Super Bowl I have fun creating new recipes. See examples below…

Buffalo Chicken Quinoa Salad

Cheesy Buffalo Chicken French Bread

Sriracha Buffalo Cauliflower Bites

Crispy Buffalo Cheddar Potato Nachos

Buffalo Roasted Cauliflower Pizza

Big Popper Hot Buffalo Chicken and Bacon Grilled Cheese

Buffalo falafel Pitas

Buffalo Chicken Jalapeno Poppers

Buffalo Chicken + Blue Cheese Guacamole and Crunchy Baked Onion Ring

Easy Creamy Buffalo Chicken Quinoa Bake

Blue Cheese Guacamole Stuffed Mushrooms with Buffalo Sauce

Whoaaaa. That is a lot of buffalo sauce recipes…and that’s not even all of them. If you’re curious about the other recipes I didn’t list here, just search buffalo in the search bar…but be prepared for a serious buffalo overload.

Buffalo Cheddar Soft Pretzel Twists with Everything Spice | @hbharvest

Buffalo Cheddar Soft Pretzel Twists with Everything Spice | @hbharvest

So ahh, anyway, I think the point is that buffalo sauce is very well received over here.

I’m not really sure how these pretzels came into my head, but somehow an idea for cheesy breadsticks turned into these soft pretzels. At first I actually set out to make breadsticks full of cheese and garlic. Of course they were going to be delicious and all, but then I totally just messed them up. Or well, I messed up the way they looked…they tasted great! But something went wrong when I was shaping the breadsticks, and well, let’s just say it was not a good look. Normally, I would have simply tried again, but the very, very, very white color that the breadsticks were giving off was leaving me highly discouraged to try again. It’s cool though, because this recipe fail is what lead me to the idea to do a little recipe mix and match and lead me to these pretzel twists instead.

Sometimes things like this just happen in my recipe testing world. A lot of times the recipe just needs to be reworked, but sometimes…it just needs to be thrown away. Then there are other times that a mess-up leads to the creation of an even better recipe, fortunately, that’s the case here today.

Honestly, I don’t think any breadstick could even stand a chance against these pretzels. They’re salty, cheesy, spicy perfection!

Buffalo Cheddar Soft Pretzel Twists with Everything Spice | @hbharvest

While they might not seem simple, these pretzels are actually pretty easy to make. Just start out with basic soft pretzel dough, but instead of shaping the dough into a pretzel, roll it out like you would a cinnamon roll and spread it with buffalo sauce. From here, simply cut the dough into long strips and wrap it around a stick of cheddar cheese. And as if they aren’t already amazing enough, the pretzels are then topped with a sprinkle of everything spice.

Even if you’re not into watching the Super Bowl, these pretzel twists are pretty much snack heaven. Perfect for weekend parties, after school snacking and pretty much everything and anything in between. Like maybe a little Tuesday cheesy goodness? Thinking that might be a great idea. <–do it.

PS. I brought the leftovers to X-Games with me over the weekend and even cold, these disappeared within seconds.

PSS. I forgot to thank you all for all of your kind words and positive vibes for Red. He did great and while it wasn’t his best day, he still had a blast doing it!

Buffalo Cheddar Soft Pretzel Twists with Everything Spice | @hbharvest

Buffalo Cheddar Soft Pretzel Twists with Everything Spice | @hbharvest

Buffalo Cheddar Soft Pretzel Twists with Everything Spice.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 16 pretzel twists
Calories Per Serving: 379 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • Combine the water, brown sugar and yeast in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes. Add the melted butter, 1 1/2 teaspoons kosher salt and the all-purpose flour to the mixture and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl and coat the bowl with olive oil, add the dough and turn to coat. Cover with plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
  • Preheat the oven to 425 degrees F. Bring a large pot of water to a boil and add the baking soda.
  • Remove the dough from the bowl and place on a flat surface. Divide the dough in half and roll into a rectangle about 1/4 inch thick. Spread the dough with a little buffalo sauce. Cut the dough widthwise into 6-8 strips about 1/2 inch wide. Wrap the dough around the cheese sticks with the buffalo sauce side facing inward. Seal at both ends. Boil the pretzels in the baking soda water, 1-2 at a time for 30 seconds. Remove with a large flat slotted spatula or a spider. Place 8 pretzels on each baking sheet, brush the tops with the egg wash.
  • To make the everything spice. In a small bowl, combine the sesame seeds, poppy seeds, dried onion, dried garlic, and 2 teaspoons salt. Sprinkle the spice mix generously over each pretzel. Bake for 10 to 15 minutes or until pretzels are golden brown. Serve warm with extra buffalo sauce for dipping
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Buffalo Cheddar Soft Pretzel Twists with Everything Spice | @hbharvest

For real though? the cheese inside? with the buffalo sauce? SO GOOD.

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  1. 5 stars
    These are SO good! I had 4 oz of wheat beer left from making the spinach artichoke stuffed pretzels so I used 1 cup of warm water with the yeast & br sugar and added the beer with the melted butter, flour & salt and they turned out great!

    I did a terrible job wrapping them and the cheese oozed out (lol). I was able to slide the melted cheese close to the pretzels when they were warm and it at least kept things contained. These will be made again!

    Thank you!

    1. Hey Sheila,
      Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! xxTieghan

  2. I’ve made the spinach artichoke pretzels four times in less than a week (?)

    Thinking of trying these tomorrow…

    Have you tried the wheat beer dough dough with this recipe?

    1. Hey Sheila,
      Thanks so much for making the recipe!! I have never tried that, but let me know if you do! I hope you love the recipe! xTieghan

  3. These look amazing! Question for you—could I make these unstuffed as well? I want to serve with cheese fondue for New Years and have some stuffed and some not (for dipping!) So excited! I have been LIVING off your recipes this year!

    1. I guess the better question is, do any modifications to the recipe need to be made if I’m not stuffing them? Thank you Tieghan!!

    2. Hi Kari,
      Yes, that would work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan

      1. 5 stars
        OMG SO GOOD. (I definitely didn’t think about it being hard to “twist” them without the cheese stick in there….so ended up using the rest of the dough to make regular soft pretzels for dipping). But the buffalo ones were AMAZING. Even my covid sick family members loved them and they haven’t been able to eat for days. Another hit Tieghan! Can’t wait to start on my Super Simple cookbook!

        1. Hey Kari,
          Awesome! I love to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan

  4. Could I make these and store them in the fridge for a few days before baking? How would you recommend prepping this ahead of time for Thanksgiving?

    1. Hey Amanda,
      Sure that would be just fine to do, should be great for Thanksgiving! I hope you love the recipe, please let me know if you give it a try! xTieghan

  5. Could the dough be made and risen in a bread maker before rolling them out? If so, do you have any idea the best way to do this?

    1. Hi there, I am not too familiar with bread makers and haven’t tried this recipe with that, so I’m not sure. So sorry! xTieghan

  6. Okay so I was looking up cute thanksgiving appetizers. Does no one else think these look like penises. The only thing I would make this for is bachelorette party.

  7. I am making these tomorrow. I have both AP and bread flour. I usually use bread flour for doughs. What would you recommend? Thank you!

    1. Hey Cassie,
      I like to use AP flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  8. First time to ever make pretzels and they were ah-mazing!!! Rocked Hubs world and I’ve given you all the credit via hashtag and website link…thanks for giving me the courage and inspiration to try something new and wonderful!!!

  9. If I wanted to make these in the morning and bring them to a friends house to bake, should I blanch right before baking or in the morning and then let them sit? I’m afraid they’ll get soggy if I blanch and don’t bake right away!? Thanks! Looks amazing!!

    1. Hi Lauren! I would not blanch them and then let them sit. Instead just bake in the morning, then warm once you get to your friends. That works great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  10. 5 stars
    I made these for a galentines and they were a hit! I froze them the night before, before blanching them. The next day I let thaw for about an hour and then got to work and they came out perfect!

  11. I feel like I already know the answer is no, but wanted to check just in case as these look amazing. Is a stand mixer necessary? Can I put in a little bit more time and elbow to make this work? Thanks so much. I may just have to buy a stand mixer.

    1. HI! You can certainly use your hand for this, just make sure to incorporate everything and all will be good! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  12. 5 stars
    I followed the recipe except subbing whole wheat for half of the flour. They still turned out soft and delicious. Thanks for a great recipe!

    1. Sure! You can freeze for up to 3 months. To thaw, bake at 325 for 15-20 minutes until warmed through. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

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