Seasoned Pretzel Recipe
Popular flavors of ranch dressing and garlic kick up these pretzels.
Feb 12, 2007
Is there anyone on the planet who doesn't like pretzels? They're crunchy and salty and satisfying, and they go with just about anything!
Pretzels are staple munchies at bars and parties. They're low in fat and calories, and make the perfect treat for kids. Instead of putting out bowls of plain old pretzels at your next gathering, dress them up with this easy pretzel recipe.
The rounded pretzel "nuggets" work best with this recipe, but you can use pretzel twists or even rods instead. You may need to use more pretzels or less oil, depending on the type of pretzel you choose.
You can make them well ahead of time and store them at room temperature, in an airtight container or bag, for up to two months. Just be sure to make a few extra batches, because they'll be gobbled up before you know it!
Seasoned Pretzels
- 1 cup vegetable or canola oil
- 1 envelope dry ranch dressing mix (1 oz.)
- 1 teaspoon lemon pepper
- 1 teaspoon dill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 cups pretzel nuggets
Preheat oven to 325 degrees Fahrenheit.
In a large mixing bowl, whisk ranch dressing mix and seasonings with the oil. Add pretzels and mix well to coat evenly. Place the pretzels on one or two baking sheets (with rims), spreading them out to allow for air circulation.
Bake pretzels for about 10-12 minutes, stirring occasionally. Place baked pretzels on several layers of paper towel so the excess oil will be absorbed. Allow to cool completely; store in an airtight container or plastic zippered bag.
Makes 3 cups.
