Seasoned Pretzels Recipe

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Seasoned Pretzels

Joyce Lowery

By
@jlowery55

These are a favorite of my daughter, Linzi. They fall in the category of "you can't eat just one".


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Rating:

Comments:

Serves:

8

Prep:

24 Hr

Method:

No-Cook or Other

Ingredients

1 lb
mini twist pretzels
4 oz
orville reddenbacher's butter popcorn oil
1/2 pkg
hidden valley ranch dressing mix
1/4 tsp
garlic powder
1/4 tsp
dill weed

Directions Step-By-Step

1
Pour the dry ingredients in a mixing bowl; add the popcorn oil and mix thoroughly with a whisk or electric mixer.
2
Spread the pretzels out in a large 10 by 16 roasting pan. Pour the marinade evenly over all of the pretzels. The dry ingredients are not completely absorbed in the oil so it is best to use a tablespoon to ladle the marinade over the pretzels.
3
Every 10 - 15 minutes for the next hour and a half use a spatula to stir the pretzels and keep doing this until they fully absorb all the marinade.
4
When this is done, I can assure you that the pretzels will not be soggy. Store in tightly covered container overnight.

About this Recipe

Course/Dish: Chips
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American