I feel it is an absolute must for me to share my recipe for seasoned pretzels. Well, I confess, I can’t really call them “my” recipe. It’s one I received from a co-worker from my first job when she brought them in to share (thanks, Barbara!), and this is going back thirty years ago. Boy, do I feel OLD having just typed that.
Anyway, it’s been an ever-present crunchy snack in my life since then. And who doesn’t like crunchy snacks?! At the present time, my husband requires I make these regularly, his mom does too. Anytime I’ve made it for friends and family or brought it to share at a gathering, it is always enjoyed and consumed fast!
It’s a very, very easy recipe. You take two bags of thick pretzels and break them into bite-sized pieces in a large bowl.
You’ll need a teaspoon each of garlic salt, onion powder, lemon pepper and dried oregano (you could substitute dried dill or dried parsley).
The above spices will be added to a cup of oil. I usually opt for extra virgin olive oil but you can use whatever oil you have on hand – canola, vegetable, corn, peanut, etc. I’ve never used coconut oil or sesame oil – the essence of these oils may alter the overall taste.
The key ingredient for this recipe is one packet of Hidden Valley Ranch Salad Dressing in powder form. You might guess the pretzels will end up having that familiar Ranch taste, but they will not – they’ll taste even better! Whisk all these dry ingredients into the oil and pour over the pretzel pieces. Mix it all together to ensure an even coating.
Spread the pretzels on a baking sheet and place into your preheated 350-degree oven. Set your timer for 10 minutes then gently mix and flip the pretzels with a spatula, ensuring an even bake. Let them bake for another 10 minutes.
And they’re ready! Let them cool, then enjoy. I guarantee you will not be able to eat just one handful.
Oh boy, the hubby is going to be so happy! And his mom, too! (Hubby actually wanted to make sure the bigger container was his….)
Full Recipe below. Better file it away for that next tailgate, picnic, camping trip….
2 16-oz Bags of Thick Sourdough Hard Pretzels
1 teaspoon Garlic Salt
1 teaspoon Onion Powder
1 teaspoon Lemon Pepper
1 teaspoon dried Oregano
1 packet Hidden Valley Ranch Dressing Mix (Powder)
1 cup of Oil (Olive, Canola, Peanut, Vegetable, or Corn)
Preheat oven to 350 degrees. Break pretzels into bite-sized pieces and place in a large bowl. Combined all spices and ranch dressing powder into the oil and mix with a whisk or fork. Pour over pretzels and mix all together, evenly coating the pretzels. Spread pretzels onto a large baking sheet and bake for 10 minutes, then carefully stir or flip the pretzels with a large spatula to ensure an even bake all throughout. Place back into the oven for another 10 minutes. Let cool. Store in an airtight container.