Easy Seasoned Pretzels
Total Time
1 hour
Prep Time
5 minutes
Cook Time
50 minutes
Rating
5 out of 5 stars
(13)
Ingredients
serves 8-10
- one 12–16 ounce bag hard pretzels
- 3/4 cup (180ml) oil (vegetable or olive)
- 1 and 1/2 Tablespoons lemon pepper
- 2 teaspoons garlic powder
- 2 teaspoons dried dill weed
- optional: additional spices, see notes
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Preparation
Step 1
Preheat oven to 200°F (93°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Step 2
Break the pretzels into pieces. Place them in a large zipped-top bag or in a large bowl. Add the oil and the spices. Shake/stir together very well. Sometimes I shake or it, let it sit for a minute, and shake or stir it again. You want every piece coated very well. If you find there aren’t enough spices coating the pretzels, add more spices to your taste.
Step 3
Spread the pretzels onto the prepared baking sheet. If they don’t all fit in a single layer, use two sheets. Bake for 50 minutes, stirring every 15 minutes. Remove from the oven and cool completely.
Step 4
Pretzels stay fresh covered tightly at room temperature for 3 weeks. They won’t last that long!
Step 5
Save recipe for the next time?
Chef's notes
Special Tools (affiliate links):
Baking Sheet | Silicone Baking Mat or Parchment Paper | Large Zipped-Top Bag or Glass Mixing Bowl
Additional Spices:
(1) Sometimes we add 1 packet of Hidden Valley dry ranch seasoning. If you choose to do this, reduce the spices to as follows
