Hot Honey Pretzel Twists

Looking for an easy, all-around favorite side to share with friends and family? These Hot Honey Pretzel Twists combine soft, golden homemade pretzels with a glossy hot honey butter glaze that tastes like sweet heat heaven. They’re simple to make, irresistibly snackable, and the kind of recipe your family will ask for again and again.

Why you’ll love Hot Honey Pretzel Twists:

1. Sweet heat in every bite. The hot honey glaze melts into every fold of the pretzel, providing the perfect balance of sweet, spicy, and buttery flavors.
2. Easy to make but tastes bakery-level. They come together with simple ingredients, but the twisted shape and glossy glaze make them feel and look like you got them from a bakery.
3. The ultimate crowd-pleasing snack. From game day to holiday parties, these pretzel twists disappear fast-everyone comes back for “just one more”.
4. Perfect for dipping. My personal favorite part- dipping them! Whether the classic queso dip is your go-to or whipped honey butter.
5. Make-ahead friendly. Bake them earlier in the day and warm them right before serving-they stay soft and delicious.

Ingredients you’ll need for Hot Honey Pretzel Twists:

• water
• instant yeast
• honey
• all-purpose flour
• salt
• butter
• baking soda
• garlic
• parsley (optional)
• Mike’s hot honey
• flaky salt

Tips for making Hot Honey Pretzel Twists:

1. Don’t skip the baking soda bath. This step gives pretzels their signature chewy texture and deep golden color. A quick 20-30 second dip is all you need.
2. Twist the dough tightly. A tighter twist helps the pretzels hold their shape in the oven and gives more crevices for the hot honey butter to soak into.
3. Use warm, not hot, liquid for the dough. `Yeast thrives around 105-110°F. Anything hotter can kill it and keep your pretzels from properly.

Storage, Reheat & Make-ahead Tips:

• Store at room temperature for 1-2 days. Keep the pretzel twists in an airtight container or zip-top bag.
• Freeze for longer storage. Freeze baked (un-glazed) pretzel twists in an airtight bag for up to 2 months. Add the glaze after reheating for the best texture.
• Reheat in the oven. Heat oven to 300°F for 5-7 minutes for best results. Alternatively, you can microwave for 10-12 seconds.
• Make-ahead method. You can make and shape the dough, and then refrigerate it for up to 24 hours. When ready to bake, let the twists sit at room temperature for 20-30 minutes, dip, bake, and glaze.
• Avoid refrigerating baked pretzels. The fridge tends to dry them out quickly. Room temperature or freezer storage works best.

FAQ’s

1. Can I use store-bought dough?

Yes! Pizza dough or refrigerated breadstick dough works great if you want a quicker version. Homemade dough will give you a softer, chewier pretzel texture, but both work.

2. How do I get that classic pretzel texture?

Boil the twists for 20–30 seconds in a baking soda water bath before baking. This is what gives them their signature pretzel chew and golden exterior.

3. What kind of hot honey should I use?

Any brand works, but a thicker hot honey will cling to the twists better. You can also make your own with honey, chili flakes, and a splash of vinegar.

4. Can I make them less spicy?

Absolutely—use regular honey or mix your hot honey 50/50 with plain honey to tone it down.

5. Can I make them ahead of time?

Yes! Shape the twists, cover, and refrigerate up to 12 hours before baking. Brush with the hot honey butter right before they go in the oven.

6. Do they reheat well?

Reheat at 350°F for 5–7 minutes. The air fryer works great, too. Avoid microwaving—they’ll get chewy.

7. Can I freeze the pretzel twists?

Yes! Bake fully, cool, then freeze in an airtight container. Reheat in the oven or air fryer until warm and crisp.

8. What dipping sauces pair well?

• Hot honey mustard

• Garlic butter

• Cream cheese dip

• Ranch (surprisingly good!)

• Spicy cheese sauce

9. Can I add toppings?

Yes—everything bagel seasoning, flaky salt, parmesan, garlic powder, or even chili-lime salt take them up a notch.

10. How do I get a glossy, golden finish?

Brush with egg wash (1 egg + splash of water) before baking. Then finish with the hot honey garlic butter right after they come out of the oven.