These Seasoned Pretzels are an easy, irresistible snack tossed with lemon pepper, garlic powder, dill weed, and dry ranch dressing mix. They make a great party nibble or a cozy binge-watching treat.
Table of Contents
- Why Make These Seasoned Pretzels?
- Ingredients
- Substitutions
- Tools You’ll Need
- How to Make Seasoned Pretzels
- FAQs
- More Treats
- Recipe
Why Make These Seasoned Pretzels?
Delicious flavor. The bright zip of lemon pepper with garlic, dill, and ranch seasoning transforms plain hard pretzels into a savory, addictive snack.
Very quick. Prep takes about 10 minutes, baking 20 minutes, plus 30 minutes drying in the oven. You can bag or store them to enjoy throughout the week.
Simple ingredients. Only six items: a box of hard sourdough pretzels, seasonings, and oil.
Great to gift. Packaged in a jar or bag, these make a thoughtful, homemade treat.
This version comes from my husband’s grandmother, Guela. We always think of her when we make them.
Ingredients
- 1 box (about 13.5 oz) hard sourdough pretzels, broken into pieces
- 3/4 cup olive oil (can substitute canola or vegetable oil)
- 1 oz package dry ranch salad dressing mix
- 3/4 tsp dill weed
- 1/2 tsp garlic powder (not garlic salt)
- 1/2 tsp lemon pepper
Substitutions
If you don’t have sourdough hard pretzels, use pretzel rods, pretzel twists, or any small hard pretzel shape. The coating works on most crunchy pretzels.
Tools You’ll Need
- Mixing bowls — one for the seasoning mixture and one for the pretzel pieces
- Whisk and spatula
- Rimmed baking sheet or a 13″ x 9″ pan
- Container or resealable bag for storage
How to Make Seasoned Pretzels
1. Preheat and position rack. Place an oven rack just above center and preheat to 250°F.
2. Make the seasoning. In a medium bowl whisk together olive oil, garlic powder, lemon pepper, dill weed, and the dry ranch mix until smooth.
3. Break the pretzels. Break the pretzels into bite-sized pieces using a rolling pin, meat tenderizer, or similar tool. Reserve some larger pieces if you like.
4. Combine. Put the broken pretzels in a large bowl, pour the seasoning mixture over them, and stir with a spatula until evenly coated.
5. Bake. Spread the coated pretzels on a rimmed baking sheet. Bake at 250°F for 10 minutes, stir, then bake another 10 minutes.
6. Dry in oven. Turn the oven off, keep the door closed, and let the pretzels sit inside for 30 minutes to dry and crisp.
7. Cool and store. Remove from the oven, let cool, then transfer to an airtight container. They stay fresh up to two weeks, though likely they’ll be eaten sooner.
Recipe FAQs
Yes. Pretzel rods, twists, or any hard pretzel shape will work.
A medium- to large rimmed baking sheet works well; a 13″ x 9″ pan is an alternative.
Feel free to experiment—add cayenne for heat or smoked paprika for depth. The recipe as written is well balanced, but variations are easy.
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Seasoned Pretzels
Ingredients
- 3/4 cup Olive Oil (can use canola or vegetable)
- 1/2 tsp Garlic Powder
- 1/2 tsp Lemon Pepper
- 3/4 tsp Dill Weed
- 1 oz Package Dry Ranch Salad Dressing Mix
- 13.5 oz Box Sourdough Hard Pretzels, broken into small pieces
Instructions
- Adjust the oven rack to the 2nd level (just above center) and preheat oven to 250ºF.
- Whisk together the olive oil, garlic powder, lemon pepper, dill weed, and dry ranch mix in a medium bowl.
- Break the pretzels into bite-sized pieces using a rolling pin, meat tenderizer, or hammer. Place pieces in a large bowl.
- Pour the seasoning mixture over the pretzels and stir with a spatula to coat evenly.
- Spread the coated pretzels on a rimmed baking sheet and bake 10 minutes at 250ºF. Stir, then bake another 10 minutes.
- Turn the oven off, keep the door closed, and let the pretzels sit inside for 30 minutes to dry and crisp.
- Remove, cool, and transfer to an airtight container. Store up to 2 weeks.
Notes
You can combine the seasoning and pretzels in a large Ziploc bag if preferred. This recipe is adapted from Guela’s (my husband’s grandmother) seasoned pretzels.
Nutrition
Nutrition information is an estimate and will vary based on ingredients used.
Calories: 2912 kcal | Carbohydrates: 331 g | Protein: 43 g | Fat: 172 g