Buffalo Wing Pretzels Recipe
If you love the flavor of classic buffalo wings but want a crunchy, grab-and-go snack, this Buffalo Wing Pretzels Recipe is about to be your new favorite thing—spicy, buttery, tangy, and absolutely perfect for game day or late-night munching.
These buffalo wing pretzels take plain hard pretzels and turn them into a bold, savory snack mix that tastes like bar snack pretzels met your favorite chicken wings in the best way. It’s a simple seasoned pretzel recipe that bakes up crispy, keeps well, and disappears fast—especially when there’s a game on, a party happening, or teenagers raiding the pantry.
I started making these because my family loves buffalo flavored pretzels from the store, but I could never find a version that hit that perfect balance of heat, butter, and ranch. So I did what any stubborn 50‑year‑old home cook does—I made my own. Now this lives on our “must-make” list for Super Bowl, tailgates, movie nights, and honestly, random Tuesdays.
You get the spicy kick from buffalo wing seasoning and hot sauce, the cool tang of ranch seasoned pretzels, and that irresistible crunch from baked hard pretzels. It’s an easy appetizer recipe you can toss together in minutes, and the oven does the rest.
Why You’ll Love This Buffalo Wing Pretzels Recipe
- Big buffalo wing flavor—no messy bones or frying
- Simple pantry ingredients you probably already have
- Made with hard pretzels, so it’s budget-friendly and easy to scale for a crowd
- Perfect make-ahead game day snacks or party snack recipe
- Baked low and slow for extra crispy buffalo pretzels that stay crunchy
- Easy to adjust the heat level—from mild buffalo ranch pretzels to fiery hot
- Great for snack jars, lunch boxes, and bar snack pretzels when friends come over
- Quick prep—about 10 minutes of hands-on time
- Customizable: turn it into a bigger savory snack mix with nuts or crackers
- Smells incredible while it bakes (neighbors may “just happen” to stop by)
Ingredients
Here’s everything you need to make this Buffalo Wing Pretzels Recipe at home. I’ll add a few notes so you can tweak it your way.
For the Pretzels
- 1 pound (about 16 cups) mini hard pretzels or pretzel twists
Stick shapes or mini twists work best for even coating and crunch.
For the Buffalo Coating
- 1/2 cup (1 stick) unsalted butter, melted
You can use neutral oil like canola or avocado if you prefer, but butter gives richer flavor. - 1/4 cup Frank’s RedHot Original hot sauce
This is the classic “buffalo” flavor—use another vinegar-based hot sauce if you like, but avoid super thick ones here. - 2 tablespoons buffalo wing seasoning blend
Look for “buffalo wing seasoning” near the spice mixes, or use a dry buffalo seasoning packet. - 1 (1-ounce) packet ranch seasoning mix (about 3 tablespoons)
This turns them into buffalo ranch pretzels and adds that cool, herby balance. Store-brand is fine. - 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
Regular paprika works too, but smoked adds a gentle, barbecue-like depth. - 1/2 teaspoon cayenne pepper (optional, for extra heat)
- 1 tablespoon brown sugar, lightly packed
Helps the seasoning cling and gives a slight caramelized edge. You can skip it if you want a less sweet snack. - 1/2 teaspoon kosher salt (taste first if your ranch mix is very salty)
- Freshly cracked black pepper, to taste
Optional Finishes
- 2 tablespoons finely grated Parmesan cheese
Sprinkle on right after baking for a cheesy buffalo twist. - 1 tablespoon finely chopped fresh parsley or chives
For a fresh pop of color and flavor if you’re serving these at a party.
Directions
Let me walk you through this—once you make it once, you’ll be able to do it almost from memory.
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Preheat the oven and prep your pan.
Preheat your oven to 250°F (120°C). Line a large rimmed baking sheet (or two medium ones) with parchment paper or a silicone baking mat. This keeps the buffalo flavored pretzels from sticking and makes cleanup easy. -
Measure out the pretzels.
Add the mini hard pretzels to a very large mixing bowl. You want enough room to stir without flinging pretzels across the kitchen—trust me on this one. -
Whisk the buffalo coating.
In a medium bowl or large measuring cup, whisk together the melted butter, Frank’s RedHot, buffalo wing seasoning, ranch seasoning, garlic powder, onion powder, smoked paprika, cayenne (if using), brown sugar, salt, and a few grinds of black pepper.
The mixture should look smooth and a little thick, like a thin salad dressing. Taste a tiny bit and adjust the heat or salt before you pour it on. -
Coat the pretzels.
Pour the buffalo mixture over the pretzels. Start with about 3/4 of the liquid, toss well with a big spoon or spatula, then add the rest if the pretzels still look dry.
Keep stirring for a minute or two so every pretzel gets glossy and well coated. If some pretzels pool at the bottom in extra sauce, stir again until everything looks fairly even. -
Spread on the baking sheet.
Spread the coated pretzels in a single layer on the prepared baking sheet(s). A little overlap is fine, but avoid big piles—those spots won’t crisp as well and may taste soggy in the center. -
Bake low and slow.
Bake at 250°F for 45–60 minutes, stirring every 15 minutes.
Each time you stir, spread them back out evenly. You’re gently drying and baking the seasoned pretzels, not browning them fast. They’re done when they’re dry to the touch and the coating doesn’t look wet or shiny. -
Cool completely.
Remove from the oven and let the buffalo wing pretzels cool completely on the pan. As they cool, they crisp up even more. This is when you can sprinkle on Parmesan or fresh herbs, if using—do it while they’re still slightly warm so it sticks. -
Taste and adjust (snack tax included).
Once cool, taste a few. If you want more heat, you can toss them with a pinch of extra cayenne or buffalo wing seasoning. If they need more tang, you can sprinkle on a little more ranch seasoning and toss again. Store the finished seasoned pretzel recipe in an airtight container.
Servings & Timing
- Yield: About 16 servings (roughly 1 cup per serving)
- Prep Time: 10 minutes
- Bake Time: 45–60 minutes
- Cool Time: 20–30 minutes
- Total Time: About 1 hour 20 minutes
For parties, I usually double this baked snack mix. It fills a big serving bowl and still disappears before halftime.
Fun Variations to Try
You know what? Once you have this base recipe down, you can play with it a little. Here are some ideas:
- Extra-Ranch Buffalo Pretzels – Add an extra tablespoon of ranch seasoning after baking and toss while still warm for ultra ranch seasoned pretzels.
- Buffalo Cheddar Pretzel Mix – Add 1 cup Cheez-It–style crackers and 1/2 cup cheddar popcorn seasoning to make a cheesy, savory snack mix.
- Milder Buffalo Ranch Pretzels – Cut the hot sauce in half and skip the cayenne for a kid-friendly, tangy-but-not-too-spicy version.
- Fiery Buffalo Bar Snack Pretzels – Add crushed red pepper flakes and increase the cayenne to 1 teaspoon for serious heat lovers.
- Buffalo Garlic Pretzel Bites – Double the garlic powder and sprinkle with a little fresh minced garlic (very finely chopped) during the last 10 minutes of baking.
- Buffalo Snack Mix with Nuts – Toss in 1–2 cups of peanuts or cashews before baking to make a heartier bar snack pretzels mix.
Storage & Reheating
One of my favorite things about these crispy buffalo pretzels is how well they keep.
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Room Temperature Storage:
Store cooled pretzels in an airtight container or zip-top bag at room temperature for up to 7–10 days. Keep them away from moisture and heat so they stay crunchy. -
Freezer Storage:
For longer storage, freeze in a well-sealed bag for up to 2 months. Press out extra air before sealing. -
Re-crisping (if they soften):
If your spicy pretzel snack starts to lose its crunch, spread the pretzels on a baking sheet and bake at 250°F for 10–15 minutes, then cool completely. They’ll crisp right back up. -
Make-Ahead Tip:
This is a wonderful make-ahead party snack recipe. You can bake these 2–3 days before your event and store in a sealed container. I actually think the flavor gets even better by day two as the seasoning settles in.
Notes from My Kitchen
A few little things I’ve learned making this Buffalo Wing Pretzels Recipe more times than I can count:
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Watch the salt.
Different brands of ranch seasoning and buffalo wing seasoning vary a lot in saltiness. Start with a light hand on added salt and adjust later. -
Use fresh pretzels.
If the pretzels are stale before you start, no amount of buffalo magic will fix that. Fresh, crisp pretzels give you the best crunchy bite. -
Don’t crank the heat.
It’s tempting to use a hotter oven to speed things up, but low and slow is what keeps the seasoning from burning. A burned buffalo flavored pretzel smells…memorable, and not in a good way. -
Taste the coating before you pour.
This is your chance to tweak. If you like it tangier, add a splash more hot sauce. Want more ranch? Sprinkle a bit extra in. -
Use a big bowl—bigger than you think.
Tossing is easier and the coating distributes better when the bowl isn’t packed tight. -
Perfect for gifting.
Pack these crispy buffalo pretzels into mason jars or small cellophane bags with a little ribbon. They make a fun homemade gift for neighbors, coaches, or that friend who always hosts game day.
FAQs about Buffalo Wing Pretzels
1. How spicy are these buffalo wing pretzels?
They have a medium heat—noticeable but not painful. You can reduce the hot sauce and skip the cayenne for milder pretzels, or bump both up if you love a spicy pretzel snack.
2. Can I make this recipe gluten-free?
Yes, just use your favorite gluten-free hard pretzels and check that your ranch and buffalo wing seasoning are certified gluten-free.
3. Do I have to use Frank’s RedHot?
No, but it gives that classic buffalo wing flavor. Any vinegar-based hot sauce works; just avoid super thick or smoky ones, which can change the taste.
4. Can I make this in the air fryer?
You can, but you’ll need to work in small batches. Air fry at 250°F–275°F, shaking the basket often, until the seasoned pretzels are dry and crisp.
5. My pretzels turned out soft—what went wrong?
They probably needed more time in the oven, or they were stored before cooling. Bake a bit longer next time and always cool completely before sealing.
6. Can I skip the ranch seasoning?
You can, but you’ll lose that buffalo ranch pretzels flavor. If you skip it, add a bit more garlic, onion, and salt to balance things.
7. How can I make these less salty?
Use unsalted butter, choose a low-sodium ranch mix if possible, and reduce or omit the added salt. You can also increase the pretzel amount slightly so the seasoning is more spread out.
8. Are these good with dips?
Absolutely. Try them with ranch dressing, blue cheese dip, or even a cool Greek yogurt dip for a lighter twist.
Conclusion
These Buffalo Wing Pretzels bring all the bold, tangy, spicy flavor of buffalo wings into a crispy, shareable snack that’s easy to make and even easier to munch. They’re the kind of savory snack mix that feels right at home on a game day table, at a casual party, or in a big jar on your counter “for emergencies.”
Give this Buffalo Wing Pretzels Recipe a try, then come back and tell me how your crew liked it—or what fun twist you added. And if you love big-flavor snacks, you might also enjoy trying my other party-ready recipes the next time you’re planning a spread.
Buffalo Wing Pretzels
Ingredients
- 1 pound mini hard pretzels or pretzel twists about 16 cups; stick shapes or mini twists work best
- 1/2 cup unsalted butter melted
- 1/4 cup Frank’s RedHot Original hot sauce or another vinegar-based hot sauce
- 2 tablespoons buffalo wing seasoning blend
- 3 tablespoons ranch seasoning mix about 1 (1-ounce) packet
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika or regular paprika
- 1/2 teaspoon cayenne pepper optional, for extra heat
- 1 tablespoon brown sugar lightly packed; optional for slight sweetness and caramelization
- 1/2 teaspoon kosher salt adjust to taste, depending on saltiness of seasoning mixes
- freshly cracked black pepper to taste
- 2 tablespoons Parmesan cheese finely grated, optional, sprinkle after baking
- 1 tablespoon fresh parsley or chives finely chopped, optional, for garnish
Instructions
- Preheat your oven to 250°F (120°C). Line a large rimmed baking sheet (or two medium sheets) with parchment paper or a silicone baking mat to prevent sticking and make cleanup easy.
- Place the mini hard pretzels in a very large mixing bowl, leaving plenty of room for tossing so the coating distributes evenly.1 pound mini hard pretzels or pretzel twists
- In a medium bowl or large measuring cup, whisk together the melted butter, Frank’s RedHot, buffalo wing seasoning, ranch seasoning mix, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), brown sugar, kosher salt, and a few grinds of black pepper until smooth and slightly thick, like a thin salad dressing. Taste and adjust heat or salt as desired.1/2 cup unsalted butter, 1/4 cup Frank’s RedHot Original hot sauce, 2 tablespoons buffalo wing seasoning blend, 3 tablespoons ranch seasoning mix, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, 1 tablespoon brown sugar, 1/2 teaspoon kosher salt, freshly cracked black pepper
- Pour about three-quarters of the buffalo mixture over the pretzels. Toss well with a large spoon or spatula, then add the remaining coating if the pretzels still look dry. Continue tossing for 1–2 minutes until all pretzels look glossy and evenly coated, scraping any pooled sauce from the bottom of the bowl.1 pound mini hard pretzels or pretzel twists
- Spread the coated pretzels in an even layer on the prepared baking sheet or sheets. A little overlap is fine, but avoid thick piles so the pretzels can crisp evenly.
- Bake at 250°F (120°C) for 45–60 minutes, stirring every 15 minutes. After each stir, spread the pretzels out again in an even layer. The pretzels are done when they feel dry to the touch and the coating no longer looks wet or shiny.
- Remove the baking sheet from the oven and let the pretzels cool completely on the pan. As they cool, they will crisp up further. If using Parmesan and fresh herbs, sprinkle them over the pretzels while they are still slightly warm so they adhere.2 tablespoons Parmesan cheese, 1 tablespoon fresh parsley or chives
- Once the pretzels are fully cool, taste and adjust the seasoning if desired by tossing with a pinch more buffalo wing seasoning, ranch seasoning, or cayenne. Store in an airtight container or zip-top bag at room temperature.
Notes
Re-crisping: If pretzels soften, spread on a baking sheet and bake at 250°F (120°C) for 10–15 minutes, then cool completely.
Tips: Use fresh, crisp pretzels for best texture; different brands of ranch and buffalo seasoning vary in saltiness, so go easy on added salt and adjust after baking. Keep the oven low and bake slowly so the seasoning doesn’t burn.
