Seasoned Pretzels

Seasoned Pretzels Recipe

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Joyce Lowery


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


★★★★★ 1 vote

24 Hr
No-Cook or Other


  • 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

How to Make Seasoned Pretzels


  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.

Printable Recipe Card

About Seasoned Pretzels

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

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