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Chili Onion Crunch Pretzel Knots

Pretzel Knots with Chili Onion Crunch

Delicous soft and pillowy pretzel bites coated with spicy Chili Onion Crunch oil.
5 from 1 vote
Prep Time 1 hr 10 mins
Cook Time 15 mins
Course Appetizer
Cuisine American


  • 1 packet of instant yeast
  • 2 1/4 cups flour
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tsp garlic bullion paste
  • 3/4 cup warm water
  • 2 tablespoons melted butter
  • 1 egg yolk
  • 3 tablespoons of Chili Onion Crunch
  • extra course salt
  • 2 tablespoons baking soda


  • In your stand mixer combine warm water, sugar, and sprinkle the packet of yeast over it. Let it sit for 5-10 minutes until bubbly.
  • Add in flour and mix on low using your dough hook.
  • Add in salt, melted butter, bullion paste and mix on medium until combined. Continue to let it mix for 4-5 minutes.
  • Drizzle the dough ball with olive oil, cover, and let it sit for 1 hr until doubled in size. I like to sit it in my oven with the light on to keep it warm.
  • Once it has doubled, divide it in half. Then in half again, in half again, and once more until you have about 14-16 small balls of dough.
  • One at a time roll them out like a snake into about 6 inch strips. Tie in a simple knot and place on a baking sheet.
  • Repeat until all pretzel knots are done.
  • In the meantime bring a large pot of water to a boil. About 5 cups. Add in 2 tablespoons of baking soda.
  • 4-5 at a time, place the pretzel knots in the boiling water and let them cook about 30 seconds on each side.
  • Remove and place on the baking sheet.
  • Once you are finished with all of the pretzels, whisk an egg yolk with the chili onion crunch and brush on each bite. Sprinkle with a little sea salt.
  • Bake at 400 for 12-15 minutes until golden brown.
  • Enjoy!
Keyword chili onion crunch, pretzel
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