This Easy Seasoned Pretzels Recipe is inspired by classic party snack mixes. It is a crunchy and savory recipe, which uses dill weed and garlic powder. It’s an ideal side dish for any gathering, ready in about 1 hour 10 minutes.
Jump to RecipeEasy Seasoned Pretzels Recipe Ingredients
- 12–16 ounces (340–454g) hard pretzels
- 3/4 cup (180g/ml) oil (vegetable or olive)
- 1 and 1/2 Tablespoons lemon pepper seasoning
- 2 teaspoons garlic powder
- 2 teaspoons dried dill weed
- optional: additional spices, see Notes
How To Make Easy Seasoned Pretzels
- Prep the oven and tray: Start by preheating your oven to a low 200°F (93°C). Line a large, rimmed baking sheet with parchment paper or a silicone baking mat. This low temperature is the secret to “setting” the seasoning without burning the pretzels, ensuring they stay perfectly crisp.
- Whisk the seasoned oil: In a small bowl or a liquid measuring cup, combine the oil with the lemon pepper, garlic powder, and dried dill. Whisk the mixture vigorously until the spices are evenly suspended in the oil so that every pretzel gets a balanced hit of flavor.
- Coat the pretzels thoroughly: Break your hard pretzels into bite-sized pieces and place them in a large gallon-sized zip-top bag or a very large mixing bowl. Pour that fragrant seasoned oil over the top. Close the bag and shake it like crazy, or stir the bowl thoroughly, until you can see that every single nook and cranny of the pretzels is coated in the oil.
- Bake to perfection: Spread the coated pretzels onto your prepared baking sheet in a single layer. If they are looking a bit crowded, don’t be afraid to use two sheets. Slide them into the oven and bake for 50–60 minutes. You’ll want to give them a good stir every 15 minutes to make sure the oil is absorbing evenly and they aren’t sticking together.
- Cool and set: Remove the tray from the oven and let the pretzels cool completely right on the sheet. As they cool, the seasoning will fully adhere to the pretzels, giving them that signature dry, savory finish that isn’t greasy to the touch.
Recipe Tips
- How to get the most crunch: Always choose a thick variety of hard sourdough pretzels. Thinner pretzel sticks or twists tend to soak up too much oil and can become a bit heavy rather than stay light and crunchy.
- Why the low temperature is important: Baking at 200°F allows the oil and spices to slowly dehydrate and bond to the pretzel. If the oven is too hot, the delicate dill and garlic will burn before the oil has a chance to set.
- Can I use a different oil: Yes, while vegetable oil is neutral, using a high-quality olive oil adds a lovely earthy depth that pairs perfectly with the lemon pepper and dill.
- How to customize the heat: If you like a spicy snack, add 1/4 teaspoon of cayenne pepper to the oil mixture. It adds a subtle back-of-the-throat heat that makes these incredibly addictive.
What To Serve With Easy Seasoned Pretzels?
This Easy Seasoned Pretzels Recipe is a crunchy, salty snack that needs a creamy or tangy pairing! A bowl of Creamy French Onion Dip is the quintessential choice for a classic party spread at home. For a balanced snack board, a side of Sharp Cheddar Cheese Cubes or some Fresh Apple Slices adds a lovely sweet and savory contrast that pairs perfectly with the dill! A cold Craft Beer or a glass of Zesty Lemonade pairs wonderfully with the bold, peppery notes of the seasoning.
How To Store Easy Seasoned Pretzels
- Room Temperature: Once they are completely cool, move the pretzels to an airtight container or a large glass jar. They will stay fresh and crunchy for up to 3 weeks.
- Avoid Moisture: Make sure the pretzels are 100% cold before sealing the container. Any residual warmth will create steam, which will turn your crunchy snack soggy very quickly.
Easy Seasoned Pretzels Recipe Nutrition Facts
- Calories: 180 (per 1 oz serving)
- Total Fat: 11g
- Cholesterol: 0mg
- Sodium: 340mg
- Total Carbohydrates: 18g
- Dietary Fiber: 1g
- Protein: 2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can toss them in a slow cooker on low for about 2 hours, stirring every 30 minutes, but the oven method generally results in a much better, drier crunch.
This usually means they haven’t baked long enough or the oil wasn’t stirred enough during the process. Give them another 10 minutes in the oven and ensure they cool completely in the open air.
You can add one packet of dry ranch dressing mix to the oil. If you do this, just remember to reduce the lemon pepper and garlic so the snack doesn’t become too salty
Easy Seasoned Pretzels Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy16
servings10
minutes1
hour180
kcalThis Easy Seasoned Pretzels Recipe is a simple, addictive snack featuring hard sourdough pretzels tossed in a zesty blend of lemon pepper, garlic, and dill.
Ingredients
12–16 ounces hard pretzels
3/4 cup oil (vegetable or olive)
1 1/2 Tablespoons lemon pepper seasoning
2 teaspoons garlic powder
2 teaspoons dried dill weed
Directions
- Preheat your oven to 200°F and line a large baking sheet with parchment paper.
- Whisk the oil, lemon pepper, garlic powder, and dill weed together in a small bowl.
- Break the pretzels into pieces and place them in a large bag or bowl.
- Pour the oil mixture over the pretzels and shake or stir until every piece is coated.
- Spread the pretzels onto the baking sheet and bake for 50–60 minutes, stirring every 15 minutes.
- Remove from the oven and allow them to cool completely before serving.
Notes
- Using sourdough hard pretzels is the best way to ensure the seasoning gets trapped in the cracks for maximum flavor.
- Stirring the pretzels every 15 minutes during the bake is essential for an even coating and to prevent any oil from pooling.
- Letting the pretzels cool completely on the tray is the secret to a dry, non-greasy finish that keeps them crunchy for weeks.
