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Maple-Sriracha Pretzels

Maple-Sriracha Pretzels

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Jane Bruce

Maple-Sriracha Pretzels

My mother made spicy pretzels every year around the holidays. I think when I was about 15 I convinced her that she should (a) make more of them and (b) make them more frequently throughout the year. This recipe isn't my mother's; it is, instead, a twist on her brilliance. Try it, you'll be satisfied! (Or your money back!)

Click here to see 7 Easy Sriracha Recipes.


Note: For a spicier mix, increase the amount of Sriracha!


  • 1/2 Cup olive oil
  • One 2-ounce packet ranch dip mix
  • 1/2 Teaspoon garlic powder
  • 1/4 Cup maple syrup, warmed
  • 3 Tablespoons Sriracha
  • One 16-ounce bag pretzels

Recipe Summary

  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon lemon pepper
  • 1 ½ teaspoons garlic salt
  • 1 (1 ounce) package dry Ranch-style dressing mix
  • ¾ cup vegetable oil
  • 1 ½ (15 ounce) packages mini pretzels

In a small bowl, mix together cayenne pepper, lemon pepper, garlic salt, ranch-style dressing mix and vegetable oil.

Place pretzels in a large, sealable plastic bag. Pour in mixture from bowl. Shake well. Allow pretzels to marinate in the mixture approximately 2 hours before serving. Shake occasionally to maintain coating.

Soft Pretzels with Sriracha Mustard Recipe

I love pretzels, especially when they are nice, warm, unsalted and I get to dip it into some nacho cheese. If nacho cheese isn’t your thing (which can’t be possible), you can also try it with sriracha mustard. Check out these Soft Pretzels and Sriracha Mustard Recipes.

Soft Pretzels


  • 1/2 cup light brown sugar
  • Water
  • 2 envelopes active dry yeast
  • 1/4 cup vegetable oil
  • 5 3/4 cups all-purpose flour, plus more for kneading
  • 3/4 cup baking soda
  • 1 large egg beaten with 1 tablespoon of water
  • coarse sea salt
  1. In a large bowl, stir the brown sugar into 2 cups of warm water until dissolved. Sprinkle the yeast over the water and let stand until foamy, about 5 minutes. Stir in the vegetable oil and 3 cups of the flour. Knead in the remaining 2 3/4 cups of flour the dough will be slightly sticky.
  2. Transfer the dough to a floured work surface and knead until silky, about 3 minutes if the dough is very sticky, knead in up to 1/4 cup more flour. Transfer the dough to a large, oiled bowl, cover with plastic wrap and let stand at room temperature until doubled in bulk, about 45 minutes.
  3. Preheat the oven to 450°. Line 3 large cookie sheets with parchment paper and butter the paper. Punch down the dough and turn it out onto a floured work surface. Knead the dough lightly, flatten it out and cut it into 24 pieces. Roll each piece into a 9-inch stick about 1/2 inch thick. Transfer the sticks to the prepared cookie sheets, leaving at least 2 inches between them. Let stand uncovered until puffed, about 25 minutes.
  4. In a large, deep skillet, stir the baking soda into 2 quarts of water and bring to a simmer over high heat. Reduce the heat to moderate. Using 2 slotted spoons, carefully transfer 6 pretzel sticks at a time to the simmering water 30 seconds, turning once add about 1 cup of hot water after before cooking the second batch of pretzels. Transfer the pretzel sticks to paper towels to drain, then return them to the cookie sheets, spacing them evenly.
  5. Brush the pretzel sticks with the egg wash and sprinkle with salt. Bake until richly browned, about 10 minutes. Serve warm or at room temperature, with Sriracha mustard.

Sriracha Mustard


  • 3/4 cup real Mayonnaise
  • 6 tbsp. Dijon Mustard
  • 6 tbsp. Sriracha Chili Sauce, prepared
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1/8 Fresh Cracked Black Pepper
  1. Combine mayo, Dijon mustard, cracked black pepper and Sriracha in a bowl and mix until all ingredients are combined.
  2. Drizzle with extra virgin olive oil.
  3. Chill until ready to serve.

*This recipe was adapted from the German Soft Pretzel Sticks over at Food & Wine.

Gluten-Free Soft Pretzels

Whether you enjoy softer mall-style or chewier stadium-style pretzels, this recipe is sure to please. Their salty, "alkalized" taste, thick crust, and soft interior crumb are true to the flavors and textures of the pretzels we all know and love.


  • 3 1/2 cups (553g) King Arthur Gluten-Free All-Purpose Flour
  • 3 tablespoons (39g) brown sugar
  • 2 teaspoons instant yeast
  • 1 1/4 teaspoons (8g) salt
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon baking powder
  • 1 1/4 cups (283g) warm water
  • 1 large egg, room temperature
  • 2 tablespoons (28g) soft butter
  • 4 quarts (3629g) water
  • 1/4 cup (50g) baking soda
  • 2 tablespoons (25g) granulated sugar


Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the flour, sugar, yeast, salt, xanthan gum, and baking powder. Add the water, egg, and butter and stir until a firm dough forms, about 4 minutes in a stand mixer fitted with a paddle attachment. If the dough seems dry, add 1 to 2 tablespoons water.

Knead the dough until smooth, then transfer it to a lightly greased bowl. Cover and let rise until almost doubled, 45 to 90 minutes.

Preheat the oven to 425°F. Lightly grease two baking sheets, or line them with parchment. Bring 4 quarts water to a boil in a large pot.

Turn the dough out onto a lightly floured surface. Gently deflate it, and divide it into 12 equal pieces.

Perfect your technique

Gluten-Free Soft Pretzel Bites

Cover the pieces and, one at a time, roll them into 12" to 14" ropes. Shape the ropes into pretzels and place them on the prepared pans.

Add the baking soda and sugar to the boiling water and wait for the foam to subside.

Drop the pretzels one at a time into the water, and boil them for about 5 seconds they should initially sink, then float to the surface in that time.

Return the pretzels to the pans and sprinkle them with the coarse salt of your choice, if desired.

Bake the pretzels until golden brown and finished to your liking, about 18 to 20 minutes for soft pretzels, 25 minutes for chewier pretzels, and 35 minutes for hard pretzels.

Allow the pretzels to cool on the pans for 10 minutes before serving.

Tips from our Bakers

For pretzel shaping techniques, see our blog post, Hot buttered soft pretzels: Twisted bliss. It's important that you use just a dusting of flour on your work surface. If there's too much flour it will be hard to roll out the dough, and the dough won't stick to itself when you form the pretzel.

Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our cross-prevention practices.

Sourdough Pretzels

There's nothing better than soft, chewy, warm pretzels from a street vendor — except possibly making them yourself, using this easy recipe. You can make these pretzels on a moment's notice, too: the recipe calls for sourdough starter straight from the refrigerator, no need to feed it first.


  • 3/4 cup + 2 tablespoons (198g) water
  • 1 cup (227g) sourdough starter, unfed/discard
  • 3 cups (361g) King Arthur Unbleached Bread Flour
  • 1/4 cup (28g) Baker's Special Dry Milk or nonfat dry milk
  • 1 tablespoon (14g) sugar or 2 tablespoons (14g) non-diastatic malt powder
  • 1 tablespoon butter or vegetable oil
  • 1 1/2 teaspoons (9g) salt
  • 2 teaspoons instant yeast
  • 1 tablespoon sugar or non-diastatic malt powder
  • 2 tablespoons (28g) water
  • pretzel salt
  • 2 tablespoons (28g) melted butter, optional


Prepare a baking sheet by spraying it with vegetable oil spray, or lining it with parchment paper. If you're not using King Arthur Flour's brand, grease the parchment with vegetable oil spray to make double-sure the pretzels won't stick.

Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead the dough ingredients — by hand, mixer, or bread machine — to make a cohesive, fairly smooth dough. It should be slightly sticky if it seems dry, knead in an additional tablespoon or two of water.

Cover the dough and let it rest for 45 minutes. It will rise minimally. Towards the end of the rising time, preheat the oven to 350°F.

Turn the dough out onto a lightly greased work surface, fold it over a few times to gently deflate it, then divide it into 12 pieces, each weighing about 2 1/4 to 2 1/2 ounces.

Perfect your technique

Make pretzels from your discard starter

Roll each piece of dough into an 18" rope. Shape each rope into a pretzel.

Dissolve the malt in the water. Brush the pretzels with the solution, and sprinkle lightly with coarse pretzel salt.

Bake the pretzels for 25 to 30 minutes, until they're a light golden brown. Note: This is correct there's no need to let the shaped pretzels rise before baking.

Remove the pretzels from the oven, and brush with melted butter.

Tips from our Bakers

Don’t have any starter? Here’s a recipe for homemade sourdough starter. If you're making it from scratch, you'll need to feed it for 5 to 7 days before it’s ready for baking. Want a head start? Purchase our classic fresh sourdough starter – it’ll be ready for baking soon after it arrives at your door. Looking for tips, techniques, and all kinds of great information about sourdough baking? Find what you need in our sourdough baking guide.

Want to make your pretzels even chewier? Substitute our high-gluten flour in place of the bread flour called for no additional changes are necessary.

1. Preheat oven to 300°F. Line 2 baking sheets with parchment paper.

2. Melt butter in a large saucepan set over medium heat. Add brown sugar, maple syrup, Sriracha, and salt. Bring to a boil, swirling pan to combine. When sugar has dissolved, boil for 2 minutes. Remove from heat. Stir in maple extract.

3. In a large bowl, toss the brown sugar caramel with popcorn, pretzels, cashews and peanuts. Spread evenly on prepared baking sheets. Bake, stirring occasionally, for 20 minutes or until caramel has set. Cool completely and break into clusters.

Maple Lollipops

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Fuller's Sugarhouse maple products are gluten free and
processed in a facility free from the top 8 Allergens.

(Peanuts, Tree Nuts, Milk, Eggs, Fish, Crustacean Shellfish, Wheat and Soybeans)

267 Main Street, Lancaster, NH 03584

Copyright © Fuller's Sugarhouse.
All rights reserved.
Website designed by Sullivan Creative.

Fuller's Sugarhouse maple products are gluten free and
processed in a facility free from the top 8 Allergens.

(Peanuts, Tree Nuts, Milk, Eggs, Fish, Crustacean Shellfish, Wheat and Soybeans)

267 Main Street, Lancaster, NH 03584 • Call us at 877-788-2719
Copyright © Fuller's Sugarhouse. All rights reserved.
Website designed by Sullivan Creative.

Sign Up for our E-Newsletter
Receive Special Offers, Recipes and much more!

I heard Matt Bittman talk about this recipe on the radio and then watched him make it online. i remember putting it in the oven thinking this makes more servings than I needed. After dinner, I was more than happy to have a lot of leftovers to take for lunch. Bittman suggests using sliced tomato, [&hellip]

Just enough salt to balance the small kick of heat from the rooster sauce with a touch of sweet from the maple syrup. I’ve given these in plastic bags for Christmas presents to very happy gift-getters. Make sure you stir the pretzels in the sauce to evenly coat them before popping them in the over. [&hellip]


  • Almonds, walnuts, pecans, cashews, or pistachios are all great choices for this recipe. Make sure they are unsalted and unroasted, since we’ll be adding salt and roasting them. Choose one variety or use a mix.
  • Maple syrup adds sweetness. Use the real stuff if you have it! You can also substitute honey.
  • Sriracha delivers the spice! The nuts are not overly spicy, so add a little more if you like some extra kick.
  • The salt perfectly balances the sweetness of the maple syrup.

Sweet Dutch Pretzels (Krakelingen)

Enjoy sweet bakery-style Dutch pretzels just like the kind enjoyed in the Netherlands. They are more of a dessert than a savory snack, thanks to the quantity of sugar used in the yeast dough. You can form them into slender sticks, or go the traditional route and make them small for a delicious cookie-sized treat.

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