Amazing snack to serve at your Super Bowl party and every other party! Homemade soft, salted pretzels served with delicious creamy buffalo sauce made with Greek yogurt and blue cheese crumbles.
Planning a Super Bowl party?
Whether it’s a huge party or a party with your TV and a remote, you WILL want to be snacking on these soft pretzel twists and definitely pair it with this fabulous creamy buffalo dip. In fact, make extra dip because it will be wonderful with chips and veggies just as well.
If you are wondering, these pretzel twists ARE totally worth every minute put into them. My little man and I have an unbelievable weakness for soft pretzels. They are fantastic and if you don’t agree, I don’t want to know! They are also very, very addicting and you should be careful. Yes, that is a formal warning…you won’t even notice how many you can eat in one sitting. I was quite surprised and a little embarrassed to look down and see that little man and I were reaching for the last one. (Of course, there was the other batch in the oven, but still.)
Homemade Soft Pretzel Twists
Ingredients
- 1/4 oz packet dry active yeast
- 2 tsp sugar
- 1 cup warm water
- 1 tsp salt
- 3 cups all-purpose flour (plus more for surface)
- 2 Tbsp unsalted butter
- __
- 3 Tbsp baking soda
- Deep wide cooking pan filled with water 2/3 or the way
- __
- 2 Tbsp unsalted butter melted
- Coarse salt
Instructions
- Mix yeast and sugar in a bowl. Add warm water and whisk until sugar dissolves. Let yeast bloom for about 10 minutes.
- Mix flour and salt in a bowl of an electric mixer. Mix chopped, cold butter into flour on low speed until mixture starts to resemble coarse crumbs.
- Slowly pour yeast mixture into flour mixture, while still mixing on low, until just combined. Using your hands, gather dough together. Turn dough out onto a lightly floured surface, and knead until no longer sticky, for a couple of minutes. Place in a medium bowl and cover with plastic. Let rise for 30-45 minutes.
- Divide dough in smaller, manageable pieces. Roll each piece into about 1/4 inch thick rope. Cut the rope into about 5-inch long pieces. Flatten each piece and twist.
- Place twists to a lightly greased baking sheet and let rest for 20 minutes.
- Preheat oven to 450 degrees.
- Bring a large, deep cooking pan of water to a boil and add baking soda, stir well. Boil pretzel twists in batches until puffed, about 30-45 seconds.
- Take out onto a paper towel and return to baking sheet.
- Brush with butter and sprinkle with coarse salt.
- Bake until golden brown, 5-7 minutes.
Notes
Ingredients
- 1/4 cup Greek yogurt
- 1/4 cup Buffalo Sauce
- 2 Tbsp Blue cheese crumbles
- 1 Tbsp fresh minced parsley
- salt
Instructions
- Whisk yogurt and buffalo sauce together.
- Add blue cheese crumbles and mix well with a fork, mashing it a bit.
- Mix in parsley and salt.
- Refrigerate until ready to serve.
Notes
Check out these great recipes from other bloggers:
Peanut Butter Football Dip from Crazy For Crust
Meatball Pretzel Bites from The Gunny Sack
Garlic and Herb Cheese Bombs from Love Bakes Good Cakes
Buffalo Chicken Cups from Just Us Four
Buffalo Meatball with Blue Cheese Dip from Shugary Sweets
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June Burns says
Wow those look amazing! I love pretzels, the addition of a creamy dip like that sounds fabulous 🙂
Carla says
They look really tasty! Love the changes to your site, the new photos of you are lovely too!
Michael says
I’ve never attempted home made pretzels. Can they successfully be made the day before and held to the next day. My assumption is yes but I’d like to be sure. We’re having a neighborhood ‘early winter get out of the house’ party and I thought this would a good addition. I love your blog.
Jess @ Flying on Jess Fuel says
Oh my gosh, wow, this sounds so delicious. I loooove homemade pretzels…. and that buffalo dip looks like the PERFECT complement!! I’m drooling!
Anne says
I made these pretzels today. They were absolutely yummy. I shared them with friends and everyone enjoyed them. (Only made the pretzels, not the dip.) Thanks for sharing your recipe.
Lyuba says
That’s great to hear! Thank you, Anne!