Honey Sriracha Pretzel Recipe (2024)

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Honey Sriracha Pretzel Recipe – Itty bitty pretzel knots kissed with honey and sriracha salt! This sweet and spicy pretzel recipe will be a hit on game day, or at your next party.

What’s not to love about a soft warm pretzel fresh out of the oven?

Nothing, nothing at all.

Soft pretzels are a big treat in our family.

We don’t make them very often, but when we do pull out my favorite pretzel recipe the whole family wants to get in on the action.

From the beginning stages of kneading the dough, to the sectioning, rolling, and knot tying, pretzel making is fun, fun, fun!

Super Bowl would be the perfect time to try your hand at pretzel making.

This variety, aHoney Sriracha Pretzel Recipe, is a spin on my classic pretzel recipe with a touch of honey and spicy sriracha sea salt from Saltworks.us.

Each little dough rope is tied into a loose knot then sprinkled with Saltworks’s vibrant Fusion Sriracha Salt to add a little kick for good measure.

These small knots are the perfect size to share with friends on game day.

The trick to creating the chewy exterior is to dunk each pretzel in boiling baking soda water before placing them in the oven. This forms a skin on the outside of each pretzel.

Ingredients

US Customary - Metric

1 1/4 cups warm water
1 tablespoon sugar
2 1/2 teaspoons dry active yeast 1 packet
2 teaspoons Himalayan Pink Sea Salt from Saltworks
6 tablespoons honey
4 1/2 cups all-purpose flour
6 tablespoons melted butter
1 egg yolk + 3 tablespoons water for egg wash
Fusion Sriracha Salt from Saltworks
3 quarts water for boiling
3/4 cup baking soda

Instructions

Place lukewarm water and sugar in the bowl of an electric mixer and sprinkle the yeast on top of the water. Let it foam for 5-10 minutes.Using the dough hook, mix in the sea salt, honey, flour and melted butter on low speed until well combined. Change to medium speed and "knead" until the dough is smooth and pulls away from the side of the bowl, approximately 5-6 minutes.
Remove the dough from the bowl, spray the bowl with nonstick spray, then place the dough back in the bowl. Cover with plastic wrap and sit in a warm place for at least 1 hour or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 cookie sheets with parchment paper.Bring 3 quarts of water and the baking soda to a boil in large sauce pot.
Dump the dough out onto a slightly floured work surface and divide into 4 equal pieces. Then cut each piece into 6 equal strips. One at a time, roll each strip into a 10-inch rope and cut in half. Then tie each half in a loose knot and place on a cookie sheet.
Put the pretzels into the boiling water, 5-6 at a time, for 30 seconds. Remove from the water using a skimmer. Return to the cookie sheet and brush each pretzel with the beaten egg yolk and water mixture. Sprinkle with Fusion Sriracha Salt.Bake until dark golden brown, 12 to 14 minutes.Cool for at least 10 minutes before serving.

Nutrition

Serving: 1knot, Calories: 67kcal, Carbohydrates: 12g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 8mg, Sodium: 627mg, Potassium: 20mg, Fiber: 1g, Sugar: 2g, Vitamin A: 50IU, Calcium: 4mg, Iron: 0.6mg

Course: Appetizer, Snack

Cuisine: American

Author: Sommer Collier

Making this recipe?Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

More Pretzel Recipes

CaramelApple Soft Pretzels

Beer Pretzel Footballs – Hungry Happenings

Pretzel Dog Bites – The Noshery

Disclosure: This post is sponsored by Saltworks. All opinions are my own.

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