Onion rings. Loved universally. Although, I think the world may be split on what the better accompaniment to a juicy burger is – fries or onion rings? Which camp are you in? These everything pretzel baked onion rings may sell you on the onion ring side.
In a previous life I would have, hands down, said French fries, but lately I can’t seem to get enough of that sweet onion coated in a crispy crust and deep-fried to perfection. When it’s good, it’s good, even when it’s bad it’s good, unlike it’s rival counterpart, the fry, which when bad, is just bad all around – there’s just no getting around a limp, soggy French fry.
Like I said before, recently more times than not when given the choice I’ll instinctively order the onion rings (of course, unless given the holy grail of options – a 50/50 split), but like French fries, too many of those guys in a month-long period may start to add up, so I’ve been brainstorming healthier, yet still seriously delicious and crunchy options.
I’d been procrastinating putting my brainstorming into a real-life baked onion ring, but when I saw Carrian’s 2 Secrets for the Best Hamburger a few weeks back, I knew immediately what my next post was going to be – the perfect side to her perfect cheeseburger.
And with only four ingredients, this perfect side couldn’t be any easier. Sweet yellow onions are sliced generously thick and soaked in a mixture of buttermilk and sirracha, which not only sweetens the onion up, but almost softens it, and bonus…has virtually no calories or fat.
The coating is simple, so simple in fact, that I’m almost embarrassed to admit that I actually used it as an ingredient – store-bought everything pretzel crisps. What I love is the pretzel itself has some serious crunch factor even when it’s baked and is already perfectly seasoned from the coating of flaked salt, poppy seeds, garlic and sesame seeds studded throughout.
The crisps are pulsed in a food processor until they have a similar texture panko a bread crumb and then seasoned with just a hint of salt to taste.
All that’s left is to coat the soaked buttermilk rings in the crushed pretzels and then line ‘em up on a baking sheet lined with a wire rack, spritz them with a little of olive oil spray and bake in a screaming hot oven until golden brown and insanely crunchy.
I find that a simple whole-grain mustard is all that’s needed for dipping as it pairs perfectly with the onion and buttery, salty everything pretzel flavors.
You might want to make a double batch of these, because they’ll go fast…
What Kind Of Onions Are Best For Onion Rings?
You can use white or yellow onions to make onion rings.
If you prefer a sweet onion, Maui, or Walla Walla sweet onions are an excellent choice.
Do Onions Have Any Nutritional Value?
Onions add flavor and important nutrients to your diet.
Onions are high in vitamin C, and are a good source of dietary fiber, and folic acid.
They also contain calcium, iron, and are high in protein.
Can Onion Rings Be Cooked In An Air Fryer?
Onion rings that have been breaded can be cooked in an air fryer.
Anything with a wet batter cannot be cooked in an air fryer.
Everything Pretzel Baked Onion Rings
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Everything Pretzel Baked Onion Rings
- 2 medium onions
- 1 - 7 ounce package everything pretzel crisps
- 2 cups buttermilk
- 2 teaspoons sirracha
- 1/4 - 1/2 teaspoon salt
- Preheat oven to 425 degrees.
- Line two baking sheets with wire cooling racks, and spray with non-stick olive oil spray.
- Cut onion into thick rings, separate each ring.
- Mix buttermilk and sirracha together in a shallow baking dish.
- Add onion rings, and toss, making sure each ring is coated. Let soak for 15 minutes.
- To make the coating throw the package of crispy into the food processor, pulse until the pretzels resemble a panko bread crumb.
- Transfer to a deep bowl or plate.
- Take onion rings soaked in buttermilk and coat in pretzels.
- Transfer to rack.
- Spray rings with olive oil spray and bake until golden brown and super crispy, about 18-22 minutes.
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