Crunchy pretzels, zesty ranch, and spicy jalapeños create a bold, savory snack perfect for sharing at gatherings.
# Components:
→ Dry Mix
01 - 3 cups salted pretzels, roughly crushed
02 - 1 cup all-purpose flour
03 - 1/2 cup finely grated cheddar cheese
04 - 1 packet (1 ounce) ranch seasoning mix
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon cayenne pepper
07 - 1/2 teaspoon baking powder
08 - 1/4 teaspoon baking soda
→ Wet Mix
09 - 3 large eggs
10 - 1 cup buttermilk
11 - 1/4 cup unsalted butter, melted
12 - 2 tablespoons hot sauce
13 - 1 tablespoon Dijon mustard
→ Topping
14 - 1/2 cup mini pretzels
15 - 1/4 cup chopped pickled jalapeños
16 - 2 tablespoons grated Parmesan cheese
# Directions:
01 - Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
02 - In a large mixing bowl, combine the crushed salted pretzels, all-purpose flour, cheddar cheese, ranch seasoning mix, smoked paprika, cayenne pepper, baking powder, and baking soda. Stir until ingredients are evenly blended.
03 - In a separate bowl, whisk together eggs, buttermilk, melted butter, hot sauce, and Dijon mustard until homogenous.
04 - Pour wet mixture into the dry ingredients. Stir gently until just incorporated. Avoid overmixing.
05 - Spread batter evenly in prepared cake pan. Smooth the surface with a rubber spatula.
06 - Distribute mini pretzels, chopped pickled jalapeños, and grated Parmesan cheese evenly over the top of the batter.
07 - Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean and the cake's surface is golden brown.
08 - Let cake cool in pan for 10 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.
