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Test Kitchen Approved

Buffalo Spiced Pretzel Pieces

Recipe By Savory Spice Test Kitchen

Prep Time

0 Hours 30 Minutes

Cooking Time

1 Hours 30 Minutes

Recipe By Savory Spice Test Kitchen

It’s surprisingly easy to make your own snacks at home. These simple, crunchy homemade pretzel pieces make great game day fare. Or make a double batch, bundle them up, and give them as gifts. They keep for weeks in an airtight container.

Recipe Notes

This recipe yields hard and crunchy (not soft) pretzel pieces.

Ingredients

1.125 tsp. active dry yeast

10 Tbsp. warm water

2 Tbsp. unsalted butter, melted

2 tsp. brown sugar

0.5 tsp. Kosher Salt

2 cups all-purpose flour

1 egg, beaten for egg wash



0.5 cups plus 1 Tbsp. vegetable oil

Savory Spice ingredients in this recipe

  • Maldon Sea Salt

    This salt has been family harvested since the late 1800’s in the town of Essex in Southeast England. The crystal is unique, as it has a peculia...

    View full details
  • Buffalo Wing Dry Sauce

    The history of the origin of buffalo sauce is frequently disputed, but its tangy flavor and the fact that it is entrenched in Americana is undeniab...

    View full details

Directions

Preheat oven to 425 degrees. In a mixing bowl, stir together yeast, water, melted butter, sugar and kosher salt. Set aside until foam forms on the surface, about 10 min. Mix in flour and knead until smooth. Pinch dough into 1-inch size pieces and roll pieces into 1/4- to 1/2-thick ropes about 4 to 6 inches in length. Lay ropes on a parchment-lined cookie sheet. Brush ropes with egg wash and sprinkle with coarse salt. Bake for 15 min. or until golden brown. Set aside until pretzels are cool enough to touch, 5 to 10 min. Reduce oven to 250 degrees. Break pretzels into 1/2- to 1-inch pieces and place in a large bowl. Toss with 4 Tbsp. of the seasoning and 1/2 cup of the oil until pretzel pieces are fully coated. Place pieces back on the cookie sheet and bake for 30 to 40 min. until crispy, stirring halfway through. Remove from oven, transfer back into the large bowl and toss with remaining 1 Tbsp. oil and 2 Tbsp. seasoning. These will stay good for weeks in an airtight container.