Seasoned Pretzels Recipe

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Nurdan Ayaydın Modified: March 21, 2022
Seasoned Pretzels Recipe

How To Make Seasoned Pretzels

These bite-sized seasoned pretzels are baked with lemon pepper, dill, and garlic powder for an herby delicious snacking experience!

Preparation: 5 minutes
Cooking: 50 minutes
Total: 55 minutes

Serves:

Ingredients

  • 16ozhard pretzels,(1 bag )
  • ¾cupolive oil,or canola oil, vegetable oil
  • tbsplemon pepper
  • 2tspgarlic powder
  • 2tspdried dill weed

Additional Spices (Optional):

  • 1packetHidden Valley dry ranch seasoning,see recipe notes
  • ½tspcayenne pepper,or more, depending on heat preference
  • ½tsponion powder,if adding, reduce garlic powder to 1 tsp

Instructions

  1. Preheat oven to 200 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

  2. Break the pretzels into pieces. Place them in a large zipped-top bag. Add the oil and the spices. Shake it all together very well to make sure every piece is coated well. If there aren’t enough spices coating the pretzels, add about spices to taste.

  3. Spread the pretzels onto the prepared baking sheet. If they don’t all fit in a single layer, use two sheets. Bake for about 50 minutes, making sure to stir the pretzels around two or three times during baking. Remove from the oven and allow to cool.

  4. Pretzels stay fresh covered tightly at room temperature for 3 weeks. They won’t last that long!

Recipe Notes

If using Hidden Valley dry ranch seasoning, reduce the spices as follows: 1 teaspoon of lemon pepper, ½ teaspoon of garlic powder, and 1 teaspoon of dill weed.

Nutrition

  • Calories: 324.59kcal
  • Fat: 17.63g
  • Saturated Fat: 2.45g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 12.17g
  • Polyunsaturated Fat: 2.32g
  • Carbohydrates: 38.12g
  • Fiber: 1.98g
  • Sugar: 1.05g
  • Protein: 4.87g
  • Sodium: 564.01mg
  • Calcium: 26.03mg
  • Potassium: 135.09mg
  • Iron: 2.58mg
  • Vitamin A: 3.32µg
  • Vitamin C: 1.21mg
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