Scrumptious homemade soft pretzels flavored with a sweet and spicy mixture of sriracha hot sauce and honey. These sweet, spicy and salty pretzel knots will be a hit with your taste buds.
I love homemade pretzels, perhaps a little too much. I can just munch on soft pretzels all days long. I just wish that they didn’t take over 2 hours to bake. But when I get a craving, even the time that I have to put into making them won’t stop me.
I first fell in love with soft salted pretzels after I tried one in New York City. It was so many years ago and all I remember is how awesome it was. Since then, I had to get a pretzel every time I visited New York. There was a long span of time after I graduated high school, almost 10 years, where I didn’t get a change to go to New York. In that time, I’ve greatly expended my cooking skills and that included learning to make my own soft pretzels. Last year, I actually made about 3 trips to NY and on one of those trips, I took my sister. She wanted to try a salted pretzel from the street cart so much, it’s all she talked about.
Finally, we got a couple of pretzels walking back from the Brooklyn Bridge, we found a bench in a park and were very excited about our pretzels. After the first bite, I realized that they were not as good as I remembered. I even called my husband and told him not to be too jealous of us having a NY pretzel because it was not as good anymore. He was actually sweet enough to ensure me that it’s probably because we got spoiled with homemade pretzels so they will never taste as good to us again.
He was right to some degree, we did get spoiled by homemade pretzels. How can you beat homemade, fresh from the oven pretzels?! Plus, adding different flavors and dips is not something you can find from a street vendor.
NY bagels are still the best though!
Sriracha Honey Pretzel Knots
- ¼ 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
- 1/3 cup sriracha sauce
- 1/3 cup honey
- Coarse salt
- 3 Tbsp baking soda
- Deep wide cooking pan filled with water ⅔ of the way
- Mix sriracha sauce and honey until combined and set aside.
- 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. With a paddle attachment, mix chopped, cold butter into flour on low speed until mixture starts to resemble coarse crumbs.
- Slowly pour yeast mixture and 3 tablespoons of sriracha mixture into flour mixture, while still mixing on low, until just combined. Switch to a hook attachment and mix dough until smooth. Using your hands, gather dough together. Turn dough out onto a clean surface (if dough is still sticky, lightly flour the 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 in a warm place.
- Divide dough into smaller, manageable pieces. Roll each piece into about 1/2 inch thick rope. Cut the /rope into about 6-inch long pieces. Tie a knot with each piece.
- Place knots onto a lightly greased baking sheet and let rest for 20 minutes.
- Preheat oven to 425 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 45-60 seconds for each batch.
- Take out onto a paper towel and return to baking sheet. (You will probably need 2 baking sheets or it will take 2 batches.)
- Brush each pretzel knot with some sriracha/honey mixture and sprinkle with coarse salt.
- Bake until golden brown, 7-9 minutes.
Check out these great recipes from other bloggers:
Soft Pretzel Bites from The Slow Roasted Italian
Cheddar Bacon Stuffed Pretzel Buns from Yummie’s Noshery
Mozzarella Stuffed Soft Pretzels from The Food Charlatan
Spinach Artichoke Pretzels from Love Bakes Good Cakes
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