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Mini Ranch Pretzels with Buffalo Cheese Sauce, simply the best! Homemade soft pretzel dough made with pumpkin beer and baked up with a spicy homemade ranch seasoning. These pretzels are soft and chewy with a ranch seasoning that makes them extra special. Serve each salty pretzel with a spicy buffalo cheese sauce – a classic game-day combo – and so good.
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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, the perfect crowd pleaser. 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 all in a small bowl.
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!
Mini Ranch Pretzels with Buffalo Cheese Sauce
Ingredients
Pretzels
- 1/3 cup warm water
- 1 tablespoon honey
- 2 1/4 teaspoons active dry yeast
- 1 (12 ounce) pumpkin beer
- 1/2 cup (1 stick) salted butter, melted
- 4 1/2 cups all-purpose flour
- 1/4 cup baking soda
- 1 egg, beaten
Ranch Season
- 2 tablespoons dried parsley
- 2 tablespoons dried chives
- 2 teaspoons dried dill
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 2 teaspoons onion powder
- 1/4 cup pretzel salt
Buffalo Cheese
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 4 ounces cream cheese, cubed
- 10 ounces sharp cheddar cheese, shredded
- 10 ounces Monterey jack cheese, shredded
- 1/2 cup buffalo sauce
- season salt, use to taste
Instructions
- 1. Combine the water, honey, and yeast in the bowl of a stand mixer. Let sit for 5 minutes, until bubbly on top.2. Add the beer, butter, and flour. Mix on medium speed until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough is too wet, add additional flour, 1 tablespoon at a time. Cover the bowl and place in a warm spot until the dough doubles in size, about 1-2 hours.3. Meanwhile, mix the ranch seasoning. Combine all ingredients in a bowl. 4. Preheat the oven to 425° F. Line 2 baking sheets with parchment. Bring a large pot of water to a boil.5. Remove the dough from the bowl and place on a floured surface. Divide the dough into 16 equal balls. Roll each ball into a long rope. To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up.6. Add the baking soda to the boiling water. Boil the pretzels, 1-2 at a time, for 30 seconds. Remove with a large slotted spoon. Place the pretzel on a parchment-lined baking sheet. Brush the pretzels with the egg and sprinkle liberally with ranch seasoning. Bake for 10 to 15 minutes or until pretzels are golden brown.7. Meanwhile, make the cheese. In a saucepan, melt the butter over medium heat. Whisk in the flour. Reduce the heat to medium-low and cook for 1 minute. Gradually whisk in the milk, then add both cheeses, stirring until the sauce is smooth. Stir in the buffalo sauce and season with seasoned salt. 8. Serve the pretzels along with the warm cheese.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Is there a sub for pumpkin beer if making for young kids or would it be fine to use the beer ?
Hi Marissa,
The beer should be just fine to use, but if you are worried about it a sparkling cider would work well! I hope you love this recipe! xT
Hi Tieghan… Made these today…They came out AMAZING… Can you freeze the leftovers?
Hi Gina,
Thanks so much for trying the recipe! Sure, you can definitely freeze these:) Happy Sunday! xT
Do you use a dough hook or a paddle attachment in the mixer?
Hi Aaron,
You will want to use a dough hook for this recipe. Please let me know if you have any other questions, I hope you love this recipe! xT
Im excited to try this! Do you think I can make them with whole wheat flour? Any recommendations if I do?
Hi Carla,
I’ve not tested this recipe with whole wheat flour, but I would just use an equal amount, it should work well for you! I hope you love this recipe! xT
can the dough keep overnight and can you bake the next day?
Hey Carrie,
Sure! Just allow it to come to room temp before using it the next day! I hope you love this recipe, please let me know if you give it a try! xx
Pumpkin beer? Can you replace with a normal beer for those of us not in the US? ?
You bet!! I hope you love this recipe:) xT
My kids lost their minds when I served these for dinner with veggies and salad — made for a very fun unexpected experience!!– btw, …. sooooooo easy and crazy yummy!! Great recipe !!
Hey there,
Awesome!! I am so glad to hear that you enjoyed this recipe, thanks for making it! Hope you’re off to a great weekend! xT
Can you taste the pumpkin from the beer? My husband hates anything pumpkin!
Hey Dawn,
Yes, I would say there’s a hint, I would just use another beer that he does enjoy. I hope you love this recipe, please let me know if you give it a try! xx
Any suggestions for make ahead? Thanks! They look delicious!
Hi Danielle,
Sure, how far in advance do you want to make them? I like to serve them warm on the same day, but you can keep in an airtight container! I hope you love the recipe! xx
Can you tell me what the ratio of water to baking soda you should have? I know if you don’t put enough baking soda in you won’t get a good crust.
Hey Di,
It’s a 1/4 cup of baking soda and a large pot of boiling water, I would say about 5-6 cups. I hope you love this recipe, please let me know if you give it a try! xx
Can these be made with gluten free flour?
I was wondering this too.
Yes, gluten free flour will work for you:)
Hey Leanne,
Sure, an equal amount of gluten free flour would work well for you here! Please let me know if you give the pretzels a try:) xx
Can’t wait to try these. You mention Apple cider in the story can you use Apple cider in place of the pumpkin beer?
Hey LeeAnn,
So sorry, the apple cider was a typo, I like to use pumpkin beer with these pretzels, but a hard cider should work for you! Let me know if you give the recipe a try! xx
I am dying to try these! What if you don’t have a mixer? Can you do them by hand? What are the instructions? Gosh, I need a kitchen aid!!!
Hey Martha,
Totally, just mix with a wooden spoon and knead by hand for a few minutes until the dough ball is smooth! I hope you love this recipe, let me know if you give it a try! xT
The article says you can use hard or regular cider in the recipe. The recipe calls for pumpkin beer. I’m confused.
It looks like this part of the story was a direct copy of the verbiage from the previous recipe for the cider pretzel, but this specific recipe uses pumpkin beer…They should be interchangeable, but slightly different flavor.
Hey Cheri,
Sorry for any confusion, for this recipe, you will want to use a pumpkin beer:) I hope you love the pretzels! xT
Do you have a video of making the pretzels
Hi Debbie,
Not just yet, but I will have one in stories on Instagram tomorrow! I hope you love the recipe! xTieghan
I made these for football Sunday and they turned out amazing!!! So easy to make too! Thank you!!
Hey Melissa,
Happy Monday!! I truly appreciate you trying this recipe and sharing your feedback, so glad it was enjoyed! xx