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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.
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!
Mini Ranch Pretzels with Buffalo Cheese Sauce
Servings: 16 mini pretzels
Calories Per Serving: 390 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.
Made these for our Canadian thanksgiving this weekend. Made two batches (sat and sun dinners). Pretzels were sooo good. I’d cut the seasoning in about 1/4 of what’s called for (a lot of unnecessary waste), and make 1/2 the cheese recipes (1/2 would do two batches for sure). Also, recipe doesn’t say when to put in cream cheese as it refers to “add in BOTH cheeses” (cheddar and Monterey. Skips cream cheese instructions). However I read the reviews first, and saw other people complain so I knew to put it in and not miss it. Pretzels are so good and they do great as leftovers as long as they’re in an airtight container
Hey Andrea,
Amazing!! I love to hear that this recipe was a hit, thanks so much for trying it out! Thanks for sharing your feedback! xT
Recipe makes soooo much cheese sauce. Too much. I ended up throwing out over 75% of it. Also, beware of putting baking soda into the pot of hot water. It bubbles and overflows so make sure you lower the water level and add slowly.
Very good pretzel though, big hit at the party.
Hi Olivia,
Thanks for making this recipe and sharing your feedback, sorry about the cheese sauce! xx
I added a bit more flour than was called for — because the dough still seemed sticky — otherwise followed recipe exactly. I have never made pretzels before — and I was surprised by how easy they were and everyone loved them. Really delicious!
Hey Patti,
Happy Monday!🎃 I am thrilled to hear that this recipe was tasty for you, thanks a bunch for making it! xx
I made this and it was delicious!! I believe I made the cheese I correctly, it is very thick and there is ALOT of it. Are you to use a 10 oz bag of shredded cheese? 1 10 oz bag of sharp cheddar and 1 10 oz bag of monetary? It still has good flavor but I think I made it incorrectly. Thank you!
Yep! It is very thick and makes probably 4 x the needed amount.
Oh thank you!!! I thought it was just me!!
Hey Brittany,
Happy Monday!🎃 I am thrilled to hear that this recipe was tasty for you, thanks a bunch for making it! I used 10 ounces of shredded and 10 ounces of shredded monetary jack. xx
For the Buffalo sauce, are you adding in already made Buffalo sauce (like if you take Frank’s and add the butter and other seasonings), or are you adding in just the raw sauce directly as is, like Frank’s without the butter?
Hey Maria,
I am using raw hot sauce, Frank’s and then mixing everything else. Let me know if you give this recipe a try, I hope you love it! xx
Can these be made ahead of time (a day or two) and keep well? If yes, what is the best way to store them?
Hey Cori,
Sure, just keep in an airtight container on the counter! I hope this recipe turns out amazing for you, please let me know if you give it a try! xT
Hello! I’ve used your stuffed cream cheese artichoke recipe before and my pretzels came out tasting kind of funky. I was thinking it was due to the baking soda/water ratio… how big of a pot should be used for the boiling portion? Or do you think the age of the baking soda was what caused it?
I want to make this recipe for some friends but want to ensure they don’t taste weird again!
Hi Tricia,
Thanks for trying the pretzels. If your baking soda was expired then that’s definitely the issue:) I use a 12 quart pot and about 1/2 cup of baking soda. I hope this recipe for next time! xT
Thank you thank you 🙂
Can you use a hand mixer instead of a stationary one?
Hi Linsey,
If it has a dough hook yes, otherwise just mix with a wooden spoon and knead by hand! I hope you love the recipe, let me know if you give it a try! xx
These were SO good! Much better than store bought! There are several steps but it’s a fun Sunday activity. I learned a few things, 1) don’t use too much flour when rolling out your pretzels. I’m used to making bread which normally requires a lot of flour to work with it. I used too much and the wouldn’t stick together when I twisted them together. 2) don’t fill your pot all the way up with water when boiling. I don’t know if it was the baking soda but mine over boiled and spilled all over my glass top stove. It was a mess! I boiled mine one at a time and poured half the pot out. 3) I ended up making 8 “normal” size rather than mini. Use less dough than what you think you need to make the pretzels. Overall, delicious recipe and I should be much more efficient next time! Again, so SO good!!
Hi Becca,
Happy Monday!! I am delighted to hear that this recipe was tasty for you! Thanks for making it and sharing your tips:) xx
Can you freeze the pretzels? They look so delicious!
Hi Sherri,
Sure, that would work well for you! I hope you love this recipe, please let me know if you give it a try! xx
Can you make dough in bread machine?
Hey Desiree,
Sure, that should work well for you! I hope you love the recipe, let me know how it turns out:) xx
This recipe sounds really good! I stay away from alcohol so any ideas on what to substitute for the pumpkin beer?
Thanks! 🙂
Hi Michele,
A sparkling cider would also work well for you:) I hope you love this recipe, please let me know if you give it a try! xx
Thank you, Tieghan, I’ll give it a try! 🙂
Delicious! I was going to cheat and buy ranch mix, but too much MSG! I’m glad I made my own (your recipe) they turned out so yummy! I ate 2 before I showed the fam…hey they are “mini”. I did miss the cream cheese in step 7 but read your details later about adding it to the milk, mine is a bit lumpy because of that but still delicious! Thanks so much as always you never disappoint! ❤️ oh and I put some dough in the fridge for later.
Hey Laurie,
Awesome!! I love to hear that this recipe turned out well for you, thanks for making it! xx
Thought these would be fun and tasty to eat with soup. They taste great, but there are SO many steps and SO many dishes and pans that are dirtied! I was frustrated by this recipe and my kitchen was a disaster!!
Love all of HBH recipes, but I would skip this one unless you have a sous chef to clean up!
I am obsessed with soft pretzels and think that these are a perfect game day treat! Game or no game;) Only issue is I typically am craving some animal protein to be totally satisfied. I’m wondering if you have any ideas for me to serve these up with another feature. Do you think chicken fingers with some dipping sauce would work alongside these guys? Or any other dish I could serve with them- boneless wings, shredded rotisserie chicken with more queso, etc- that would be fun for sampling and sharing?
Hey Bella,
Happy Monday!! I truly appreciate you trying this recipe and sharing your feedback, so glad it was enjoyed! Here are some recipes you might like to serve with these:
https://www.halfbakedharvest.com/baked-chicken-nuggets/
https://www.halfbakedharvest.com/coconut-popcorn-chicken/
xxTieghan
Hi Lauri,
Thanks for making this recipe and sharing your feedback, sorry about the mess! xx
How long can the dough be left for before making them? Can it be made 4 hours before or even the day before?
Hey Jeanine,
Totally, just keep covered with a dish towel. I hope you love this recipe, please let me know if you have any other questions! xT
Can you use rapid rise yeast?
Hi Amanda,
You bet, just add it right in with the flour:) I hope you love these pretzels, let me know how they turn out! xx