Warning! You won’t be able to stop eating these seasoned pretzels.
That’s a promise.
I’m sharing one more tasty recipe before the holiday — you’ll want to add this to your snack list. It’s quick, simple, and dangerously addictive.
Perfect for grabbing during busy weeks and for snack tables over the holidays.
These pretzels are amazing.
This is one of Eddie’s absolute favorite snacks. I made a fresh batch recently and he came home from work and immediately dug in. Once you start, you really can’t stop — they’re so crunchy and so well seasoned.
This recipe comes from Lacy’s mother-in-law and has been a staple for years. She even made a giant batch for their wedding after-party, and it was a hit.
I got the recipe soon after Lacy first had them and have been making them ever since. They’re so popular in my house — and that’s saying something because I’m not typically a pretzel person.
My kids adore pretzels and would happily snack on them all day, but I usually find plain pretzels bland. These change everything.
These are life-changing pretzels.
I’ve always liked the hard sourdough-style pretzels from my childhood — they remind me of my grandpa — and they work perfectly here. Break the pretzels into bite-size pieces, like the nugget-style pretzels you can buy in stores, so every piece gets seasoned.
The seasoning is olive oil mixed with a packet of ranch seasoning, lemon pepper, garlic powder and dill. If you shy away from store-bought ranch mix, don’t worry — the flavors meld into something savory and bright that doesn’t scream “ranch.” If you already love ranch, you’ll be ecstatic.
Bake the pretzels while tossing them a few times so they get evenly coated and crisp. Once cooled, store them in a sealed container for easy snacking all week, or give them as a tasty homemade gift.
The flavor is seriously incredible — bright from the lemon pepper, savory from the garlic and ranch, and herby from the dill. These pretzels are perfect for parties, road trips, or an everyday crunchy treat.
The Best Seasoned Pretzels
The Best Seasoned Pretzels
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Ingredients
- 2 (16 ounce) bags sourdough pretzels, broken into pieces
- 1 ⅔ cup olive oil
- 1 (1 ounce) package of ranch seasoning mix
- 2 teaspoons lemon pepper seasoning
- 2 teaspoons garlic powder
- 2 teaspoons dill weed
Instructions
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Preheat the oven to 350 degrees F.
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Break the pretzels into bite-size pieces and place them in a large bowl. Line a baking sheet with parchment paper.
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Whisk together the olive oil, ranch seasoning, lemon pepper, garlic powder and dill until combined. Pour the oil mixture over the pretzels and toss until evenly coated — you can use clean hands if needed.
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Spread the pretzels in a single layer on the baking sheet, continuing to mix and redistribute so they get evenly coated. Some oil may pool on the sheet; keep tossing so the pretzels absorb the seasoning.
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Bake for 15 minutes, toss well, then bake another 10 to 15 minutes until crisp. Toss again and let cool completely. Store in a resealable bag or airtight container; they keep at least a week and can be refrigerated for extra freshness.
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OMG — I could dive into this bowl.