Jumbo Homemade Pretzels with Jalapeno Ranch Dippin

Jumbo Homemade Pretzels with Jalapeno Ranch Dipping Sauce

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    These jumbo pretzels bathed in butter and dipped in a jalapeno ranch dipping sauce are going to be your new favorite! These buttery and salty jumbo pretzels are the perfect snack or party appetizer for game days. Bring these to your next tailgate or viewing party where they are sure to be a fan favorite!


    Making homemade jumbo pretzels is easier than you might think! Whenever flour and yeast are involved a long rising process usually follows suit. Not in this recipe! These pretzels can be in your mouth in only 60 minutes. With a little forward thinking, you can make these just in time for an afternoon game day. There’s nothing better than game day snacking, am I right?

    These homemade jumbo pretzels only require a handful of ingredients to come together and they taste way way wayyy better than anything store-bought. Bread flour is the dominant ingredient in this recipe, and in my experience, gives these pretzels their soft and chewy texture. A baking soda bath helps to give the pretzels their gorgeous golden brown color - be sure not to skimp out on this step!

    You can customize your seasonings by adding pretzel salt, sea salt flakes, everything bagel seasoning, or even cinnamon and sugar. I like to keep it simple and use salt. That way I can dunk them in my heavenly and absolutely addicting jalapeno ranch dip.

    dough rolled into ropes

    Ingredients in these Jumbo Homemade Pretzels

    Bread Flour: Bread flour helps to give these pretzels their soft and chewy texture. You can certainly swap 1:1 for regular all purpose flour, however texture might not be exactly the same.

    Water: A key ingredient needed for multiple steps in the pretzel making process.

    Active Instant Yeast: Just helps the pretzel dough rise.

    Salt: Table salt to add to the pretzel dough and sea salt flakes to add on top. Don’t use regular table salt as the topping - opt for salt flakes or pretzel salt.

    Sugar: Just a teaspoon of granulated white sugar is needed to add a little bit of sweetness to the dough.

    Baking Soda: We are going to be bathing the pretzels in a baking soda bath, so not actually including this as an ingredient within the pretzel dough.

    Butter: We’re topping these pretzels off with a nice coating of butter to enhance the flavor and achieve that nice golden brown color.

    Ingredients in the Jalapeno Ranch Dipping Sauce

    Jalapenos: If you like spicy, the amount of jalapenos is up to you. We’re going pretty spicy for this one and using 3 whole jalapenos with their seeds left in, for this recipe. Feel free to use 1 or 2 and remove the seeds for a less spicy dip.

    Ranch: I opt for a light ranch dressing, any brand will work.

    Greek Yogurt: In the spirit of keeping things light, this recipe uses 0% fat plain greek yogurt to thicken up the dipping sauce.

    Spices: Garlic powder and onion powder for some flavor.

    Lime: Just a splash of lime juice to balance all the flavors out and add some acidity. 

    jumbo pretzels on a cooling rack

    Kitchen Tools Needed for this Recipe

    • Stand or electric mixer with dough hook
    • Deep 9x9 pan 
    • Baking sheet and parchment paper 
    • Cooling rack
    • Mixing bowls

    Want More Game Day Recipes?

    Try my Pizza Balls, Spicy Black Bean Dip, or Healthy Dill Dip!

    jumbo pretzels with jalapenos

    How to Make these Jumbo Pretzels with Jalapeno Ranch Dipping Sauce

    Prep the Pretzel Dough: Place all dough ingredients into a bowl and beat with a stand or electric hand mixer until well-combined. Knead the dough for 5 minutes, until it's soft and smooth. Lightly spray a bowl with cooking oil and transfer the dough to the greased bowl. Cover dough with a towel or plastic wrap and let the dough rise for 30 minutes.

    Prep the Pretzel Bath: While the dough is rising, in a small bowl combine the boiling water and baking soda for the pretzel topping bath. Whisk until the baking soda is dissolved and set aside to cool. 

    Make and Bake the Pretzels: Preheat the oven to 475°F and line a baking sheet with parchment paper and lightly grease with oil. Transfer the dough to a lightly greased work surface and divide into 8 equal pieces. With your hands, roll each piece of dough into a long, thin rope by placing the dough in between your two palms and rubbing it back and forth. Take each end of the rope and twist  into a pretzel shape. Pour the baking soda and water mixture into a deep 9x9 pan. Place pretzels one at a time into the baking soda/water pan. Coat the pretzels in the mixture and leave them in the water for ~1-2 minutes before transferring them to the baking sheet. Brush pretzels with melted butter and sprinkle with sea salt flakes. Let them rest again, uncovered, for 5 minutes. Bake the pretzels for 8 to 9 minutes, or until golden brown. Remove from the oven and transfer to a cooling rack let cool a few minutes before devouring with the spicy jalapeno ranch dipping sauce!

    Make the Jalapeno Ranch Dipping Sauce: This can be done while the dough is rising to save time! Combine all ingredients and only ⅓ cup of the yogurt into a food processor and blend until combined. Stir in another ⅓ cup of yogurt to thicken the sauce. Transfer to the fridge to let the flavors absorb and dip to thicken until ready to serve. 

    Jumbo Homemade Pretzels with Jalapeno Ranch Dippin

    Jumbo Homemade Pretzels with Jalapeno Ranch Dipping Sauce

    These jumbo pretzels bathed in butter and dipped in a jalapeno ranch dipping sauce are going to be your new favorite! These buttery and salty jumbo pretzels are the perfect snack or party appetizer for game days. Bring these to your next tailgate or viewing party where they are sure to be a fan favorite!


    Prep time: 50 min |

    Cook time: 10 min |

    Total time: 60 min

    Cuisine: American |

    Serves: 8

    Ingredients:

    For the Pretzel Dough:

    • 2 1/2 cups, bread flour
    • 1 tsp, salt
    • 1 tsp, granulated white sugar
    • 2 1/4 tsp, active instant yeast
    • 1 cup, warm water

     

    For the Pretzel Topping:

    • 1 cup, boiling water
    • 2 tbsp, baking soda
    • Maldon sea salt flakes, for topping (optional)
    • 3 tbsp, unsalted butter, melted

     

    For the Jalapeno Ranch Dipping Sauce:

    • ½ cup, light ranch dressing
    • 3 jalapeno peppers, stems removed 
    • ⅔ cup, plain non-fat greek yogurt
    • 2 tsp, lime juice
    • 1 tsp, garlic powder
    • 1 tsp, onion powder

    Directions:

    1. Place all dough ingredients into a bowl and beat with a stand or electric hand mixer until well-combined. Knead the dough for 5 minutes, until it's soft and smooth.
    2. Lightly spray a bowl with cooking oil and transfer the dough to the greased bowl. Cover dough with a towel or plastic wrap and let the dough rise for 30 minutes.
    3. While the dough is rising, in a small bowl combine the boiling water and baking soda for the pretzel topping bath. Whisk until the baking soda is dissolved and set aside to cool. 
    4. Preheat the oven to 475°F and line a baking sheet with parchment paper and lightly grease with oil.
    5. Transfer the dough to a lightly greased work surface and divide into 8 equal pieces. 
    6. With your hands, roll each piece of dough into a long, thin rope by placing the dough in between your two palms and rubbing it back and forth. Take each end of the rope and twist  into a pretzel shape. 
    7. Pour the baking soda and water mixture into a deep 9x9 pan. Place pretzels one at a time into the baking soda/water pan. Coat the pretzels in the mixture and leave them in the water for ~1-2 minutes before transferring them to the baking sheet. 
    8. Brush pretzels with melted butter and sprinkle with sea salt flakes. Let them rest again, uncovered, for 5 minutes.
    9. Bake the pretzels for 8 to 9 minutes, or until golden brown.
    10. Remove from the oven and transfer to a cooling rack let cool a few minutes before devouring with the spicy jalapeno ranch dipping sauce.

    Instructions for the Jalapeno Ranch Dipping Sauce:

    1. Combine all ingredients and only ⅓ cup of the yogurt into a food processor and blend until combined.
    2. Stir in another ⅓ cup of yogurt to thicken the sauce. 
    3. Transfer to the fridge to let the flavors absorb and dip to thicken until ready to serve. 
    Notes:
    1. Store leftover dipping sauce in the fridge for up to a week in an airtight container like a mason jar! It makes for a really nice spicy salad dressing topping if you’re looking for ideas on how to use the leftovers.
    2. For a less spicy dip, use only 1 or 2 jalapenos and de-seed them first before adding to the food processor.

    Nutrition Facts

    Serving Size 1 pretzel

    Serves 8


    Amount Per Serving
    Calories 223
    Total Fat 4.1g
      Saturated Fat 2.6g
      Trans Fat 0g
    Cholesterol 11.3mg
    Sodium 1,240.1mg
    Total Carbohydrate 40g
      Dietary Fiber 0g
      Sugars 12.5g
    Protein 5g

     

    Find on MyFitnessPal as: TWW - Homemade Jumbo Pretzels (nutrition facts above are only for the pretzels, to find nutritional values for the jalapeno dipping sauce search TWW - Jalapeno Ranch Dipping Sauce on MFP.)


    Author: Christine

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    Cuisine: American

    Keywords: Homemade Pretzels, Jumbo Pretzels, Game Day Snacks


    Ratings and reviews (2)

    ...
    Billie
    5 months, 1 week ago

    I’m not even kidding you when I say these a sooo good! Really not that tricky to make either!

    ...
    Jeannie
    7 months, 2 weeks ago

    I love pretzels, I will try your ranch too..

    Leave a review and star rating: