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Buffalo Ranch Cream Cheese Pretzel

A delicious snack that combines creamy and tangy flavors with a kick, perfect for gatherings and game days.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 squares
Course: Appetizer, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 8 ounces cream cheese, softened Make sure the cream cheese is at room temperature
  • 1 cup buttermilk
  • 1/2 cup sour cream
  • 4 tablespoons unsalted butter, melted
  • 2 large eggs
  • 1/4 cup buffalo wing sauce Adjust to taste for spice level
  • 2 tablespoons ranch seasoning powder
Dry Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
Toppings
  • 1 cup shredded cheddar cheese Feel free to substitute with other cheeses
  • 3/4 cup crushed pretzels
  • 2 tablespoons melted butter For topping
  • 1 tablespoon chopped chives Optional garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease or line a baking dish with parchment paper.
  2. In a large mixing bowl, whisk together the buttermilk, sour cream, melted butter, and eggs until smooth.
  3. Mix in the softened cream cheese until completely combined.
  4. Stir in the buffalo wing sauce and ranch seasoning powder until well blended.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and onion powder.
  6. Gradually add the dry ingredients to the wet mixture, stirring until combined.
  7. Fold in the shredded cheddar cheese gently into the batter.
  8. Pour the batter into the prepared baking dish, spreading it evenly.
  9. In a small bowl, mix crushed pretzels with the melted butter, then sprinkle this mixture over the top of the batter.
Baking
  1. Bake for 30–35 minutes, or until the top is golden and set.
  2. Allow to cool slightly, garnish with chopped chives if desired, and serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for about 3 to 4 days. Reheat in the oven or microwave before serving.