Pin Crispy, spicy pretzel sticks with a buttery biscuit twist and a fiery kick are perfect for snacking or party trays. These Flamin Hot Pretzel Biscuit Sticks blend the fun crunch of pretzels with the richness of biscuits and an extra heat boost for flavor seekers.
I first made these for a game day gathering, and they vanished fast. The combination of heat and buttery dough made them a crowd favorite, and friends still request them for every get-together!
Ingredients
- Dough: 2 cups (250 g) all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1/2 cup (115 g) cold unsalted butter (cubed), 2/3 cup (160 ml) cold buttermilk
- Flamin Hot Seasoning: 2 tbsp Flamin Hot seasoning powder, 1/2 tsp smoked paprika, 1/2 tsp cayenne pepper, 1/2 tsp garlic powder
- Pretzel Bath: 4 cups (950 ml) water, 1/4 cup (60 g) baking soda
- Topping: 1 egg (beaten), 1/4 cup (25 g) grated Parmesan cheese (optional), flaky sea salt for sprinkling
Instructions
- Prepare Oven and Sheet:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients:
- In a large bowl, whisk flour, baking powder, baking soda, and salt.
- Cut in Butter:
- Add cold butter cubes and blend in with a pastry cutter or fingers until mixture resembles coarse crumbs.
- Form Dough:
- Pour in cold buttermilk and mix just until the dough comes together. Do not overmix.
- Season Dough:
- Turn dough onto a lightly floured surface and pat into a rectangle (1/2-inch thick). Combine Flamin Hot seasoning, smoked paprika, cayenne, and garlic powder. Sprinkle half onto dough, fold, roll out, sprinkle the rest, and fold again.
- Shape Sticks:
- Roll dough to 1/2-inch thickness and cut into 24 strips, each about 5 inches long. Twist each strip gently and place on baking sheet.
- Pretzel Bath:
- Bring water to a boil in saucepan, add baking soda. Dip each stick for 10 seconds, working in batches, and return to baking sheet.
- Top and Bake:
- Brush with beaten egg, sprinkle Parmesan (if using) and flaky salt. Bake 16–18 minutes until golden and crisp.
- Cool and Serve:
- Cool slightly before serving.
Pin These sticks became an instant hit with my family, especially with my kids who love snacks with a spicy twist. We make them together on weekends for a special treat that everyone enjoys.
Required Tools
Mixing bowls, pastry cutter or fork, rolling pin, baking sheet, saucepan, parchment paper, and a pastry brush are all you need for this snack.
Nutritional Information
Each stick has about 80 calories, 3.5 g fat, 11 g carbohydrates, and 2 g protein, making them a lighter option for spicy snacking.
Serving Ideas
Serve with ranch or blue cheese dip for a creamy contrast, or pair with a cold beverage to mellow the heat.
Pin Let these cool a few minutes before serving to enjoy the crispiness at its best. Share with friends for an easy, spicy bite everyone will love!
Recipe FAQ
- → How do I get a crisp texture on the sticks?
The baking soda bath creates a classic pretzel exterior, and baking until golden ensures crispiness.
- → Can I adjust the spice level?
Yes, add more or less cayenne and flamin hot seasoning to suit your heat preference.
- → What dips go well with these sticks?
Ranch, blue cheese, or creamy garlic dip balance the spicy flavors nicely.
- → Can I make these vegan?
Use plant-based butter and milk alternatives, and skip the egg wash and Parmesan topping.
- → How should I store leftovers?
Keep sticks in an airtight container for up to 2 days to maintain freshness and crispness.
- → Is it possible to prepare these ahead?
Shape and refrigerate the dough strips, then boil and bake just before serving to maximize flavor and texture.