Seasoned Pretzels Recipe

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Seasoned Pretzels

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


1Pour the dry ingredients in a mixing bowl; add the popcorn oil and mix thoroughly with a whisk or electric mixer.
2Spread 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.
3Every 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.
4When 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