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Test Kitchen Approved

Buffalo Spiced Pretzel Pieces

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Recipe By Savory Spice Test Kitchen

Yields

6 to 8 servings

Prep Time

30 Minutes

Cooking Time

1 Hours

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 1/8 tsp. active dry yeast

10 Tbsp. warm water

2 Tbsp. unsalted butter, melted

2 tsp. brown sugar


2 cups all-purpose flour

1 egg, beaten for egg wash



1/2 cup plus 1 Tbsp. vegetable oil

Savory Spice ingredients in this recipe

  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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  • Maldon Sea Salt

    Maldon Sea 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 pecu...

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  • 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...

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Directions

Preheat oven to 425 degrees. In a mixing bowl, stir together yeast, water, melted butter, sugar and Mayan Sea 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 Maldon Sea 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. Buffalo Wing Dry Sauce and 1/2 cup of 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. Buffalo Wing Dry Sauce. These will stay good for weeks in an airtight container.