These Spicy Sriracha Ranch Pretzels are a perfect party snack. Crunchy, spicy and delicious with a combination of sriracha and ranch seasoning.
One of my favorite things to do is sit out on the deck on a nice summer evening and gab with my friends. Seasoned pretzels are one of our perennial favorite snacks, so I’m always trying out new ways to dress them up. These spicy pretzels with their zippy sriracha and ranch seasoning were an instant hit.
Now I know what people describe as spicy can be very subjective, my kid told me once that pop was spicy??? But I would describe these seasoned pretzels as the kind of spicy that you don’t even really notice at first, but then 4-5 pretzels in you feel the heat growing in your mouth. So, totally not a punch you in the face kind of spicy, but the kind that sneaks up on you. They are definitely more spicy than my Zesty Italian Seasoned Pretzel recipe.
The one thing that will punch you in the face is the Sriracha fumes when you open the oven, but more on that in just a bit.
To make these baked spicy pretzels you’ll need:
Pretzels: Big twists, tiny twists, sticks, braids, or rings. Just don’t use waffles or pretzel shapes with tiny holes because you’ll run into issues with the seasoning not evenly coating the pretzels and you’ll have a few super salty, super spicy surprise pieces!
A packet of ranch dressing seasoning
Dried parsley (optional)
- Put your pretzels in a large resealable ziploc bag.
- Mix together the seasonings and pour the mixture in with the pretzels. Seal up the bag and give it a good shake, making sure they all get evenly covered and then let them sit and soak up all that goodness for about 10 minutes while the oven preheats to 250 degrees.
- Spread the pretzels out evenly on a parchment lined baking sheet and let them bake until the seasoning has completely baked into the pretzels and they are completely dry, about 45-50 minutes.
- You will need to stir the pretzels once about halfway through the baking time but this is important: When you go to stir them, open the oven and let the sriracha fumes escape before you pull the pan out to stir the pretzels. The sriracha will be strong enough to make your eyes water if you don’t let it dissipate a bit. Learned that one the hard way!
- Store them in an airtight container. They will stay good for quite a while, but to be honest, I’m not sure exactly how long because they never last long in my house!
More recipes perfect for party snacks:
- Pickle Thing Dip
- Cheesy Bacon and Broccoli Dip
- Dill Pickle Popcorn
- Jalapeno Pimento Cheese
- Asiago Cheese Soft Pretzels
- 1 (15 ounce) bag pretzels
- 1 (1 ounce) packet ranch dressing seasoning
- 1/2 teaspoon parsley flakes, optional
- 1/4 cup sriracha sauce
- 1/4 cup butter, melted
- 1/3 cup vegetable oil
- Place the pretzels in a large resealable ziplock bag.
- Mix together seasonings with the sriracha, oil, and butter and pour over the pretzels. Shake the bag to coat all the pretzels.
- Turn the oven to 250 degrees. Let the pretzels marinate until the oven comes to temperature.
- Spread the pretzels out evenly on a parchment lined sheet pan. Bake at 250 degrees for 45-50 minutes, stirring halfway through the baking time. When you go to stir the pretzels, open the oven door and let the sriracha fumes escape before you stir the pretzels. You'll know the pretzels are done when they look well dried and slightly darker.
- Let the pretzels cool completely before serving. Store in an airtight container.
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