Dill/Ranch Pretzels

Dill/ranch Pretzels Recipe

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Kathy Wooley


These are always a hit! No baking needed. You can make them ahead of time. They store well for 2-weeks plus. I make these so often I get the jar/bottle of the dry ranch dressing mix.


★★★★★ 1 vote

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1 Hr


  • 2
    1-lb bag of pretzels (can also use 1 bag & keep seasonings the same)
  • 3/4 c
    cooking oil (canola, vegetable etc - just not olive oil)
  • 1 pkg
    dry ranch salad dressing mix (not dip mix) - you can also by this buy the bottle/jar & use 3 heaping tablespoons
  • 1 Tbsp
    dill weed (heaping tablespoon)

How to Make Dill/Ranch Pretzels


  1. Put pretzels into large bowl
  2. Pour half of the oil over the pretzels and "toss" like a salad to coat the pretzels
  3. Pour remaining half of oil over pretzels and "toss" again
  4. Add dill weed to package of ranch dressing mix and mix slightly in the package
  5. Sprinkle about half the dill weed/ranch mix over pretzels and "toss" like a salad
  6. Sprinkle remaining dill weed/ranch mix and toss pretzels again
  7. "Toss" pretzels every 10-15 minutes (give or take) until they are no longer shiny (oil is dry)- prob about 45 min - 1 hr
  8. Store in plastic bags or airtight container. Pretzels are good for at least 2-3 weeks.

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