Buffalo Pretzel Sticks with Blue Cheese Dipping Sauce

We are big pretzel lovers in our household. It’s an easy snack and doesn’t contain much calories. I never feel guilty giving it to Madison when she asks for a snack so there is always an abundance of it laying around. We recently purchased a big bag of pretzel sticks to make her Marshmallow Snowmen Pudding Cups. With so much pretzels I decided to make Buffalo Pretzel Sticks with a Blue Cheese Dipping Sauce.  It will make a great appetizer for game day and you can make the buffalo sauce as hot or as mild as you would like it. Since I have kids I don’t do anything too spicy but oh how I wish I could. This is super easy to make and you may have most if not all of the ingredients in your kitchen cupboards.

Here is what you’ll need:


For the pretzels:

1 12-ounce bag of pretzel sticks

3 teaspoons melted butter

2 tablespoons Red Hot Sauce

1/2 teaspoon cumin

1/2 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

For the dipping sauce:

1/3 mayonnaise

1/3 cup sour cream

1/4 cup blue cheese crumbles

Salt & pepper to taste


Preheat the oven to 325 degrees F.

Add the butter and Red Hot sauce to a small bowl and place in the microwave. Cook for 20 – 30 seconds or until the butter is completely melted. Whisk to combine.

Add the cumin, paprika, onion powder and garlic powder to the butter mixture and whisk to combine.

Pour the pretzels onto a baking sheet and drizzle them with the butter mixture.

Toss to thoroughly coat the pretzels. Your hands are the best tool for doing this!

Bake for 25 – 30 minute or until the pretzels are dried out and no longer sticky. Be sure to stir them around every ten minutes.

Remove the pan from the oven and let them sit at room temperature for 15 minutes before serving.

Serve with the blue cheese dipping sauce, carrot slices and celery sticks, if desired.

To make the dipping sauce, add all of the ingredients to a bowl and stir to combine.

Taste and adjust the salt and pepper to your liking before serving.

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