Crack Pretzels

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These Crack Pretzels are seriously one of the most addictive snacks I've ever had! So easy and SO delicious!

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The best recipes are the ones that are shared.  And if they’ve been shared a lot, you know they’re good.  Such is the case with these Crack Pretzels.  Heather came home from work one day with a recipe for seasoned pretzels that she “just had to make” for me.  She’d been talking about these things for weeks.  Apparently her friend Aimee was pretty well known for these babies at the hospital.  So when she shared the recipe with Heather, she stopped by the store on her way home to grab the ingredients that very day.  For good reason.  These things are ridiculous.

These Crack Pretzels are seriously one of the most addictive snacks I've ever had! So easy and SO delicious!

There are TONS of recipes for seasoned pretzels out there – despite the fact that I hadn’t even ever heard of them.  The prep methods vary too.  But this one is cheap, easy, and incredibly delicious.  So I just knew I had to share it with y’all… and Aimee graciously obliged.

Now, she calls them Seasoned Pretzels.  But “seasoned” just doesn’t quite convey the deliciousness in my opinion.   So we started calling them Crack Pretzels because they’re so addictive.  It’s seriously a case of “bet you can’t eat just one.”

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These Crack Pretzels are seriously one of the most addictive snacks I've ever had! So easy and SO delicious!

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Two things to keep in mind…  Make sure to allow them to “marinate” overnight.  They need the time for everything to get happy.  Also, don’t feel compelled to taste them before they’ve had time to do that.  You’ll end up with a mouthful of vegetable oil, which ain’t pleasant.  Trust me.  🙂

These are a great snack, a delicious appetizer, and are a GREAT gift to share with your neighbors.

Crack Pretzels
 
Prep time
Total time
 
Author:
Ingredients
  • 1 (1-pound) bag small pretzels
  • 1 cup vegetable oil
  • 1 tablespoon garlic salt
  • 1 tablespoon dried dill weed
  • 1 (1-ounce) package ranch dressing mix
Instructions
  1. Pour the pretzels into a gallon-size zip top bag. In a small bowl stir together the oil, garlic salt, dill, and ranch dressing mix. Pour the mixture over the pretzels and seal the top. Shake to cover the pretzels in the seasoning. Allow the pretzels to marinate overnight, turning the bag 3 to 4 times to get everything coated.

 

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Comments

  1. Donna Miller says:

    they are like swamp crackers

    1 1/2 c canola oil
    1 T crushed red pepper
    1 t ground red pepper
    1 envelope ranch dressing
    saltine crackers

    mix all together in a gallon (glass preferably) jug. Let sit for about 30 minutes then turn, flip, etc every 6 to 8 hours.

  2. I am going to give these a try with pretzels. I have made the same recipe but it called for oyster crackers which are very good as well.

  3. Stacey English says:

    Yes! I’ve made these with oyster crackers. Yummy!

  4. You don’t need to bake them or anything else?…. That is literally all there is to the recipe?
    I will have to try them as soon as I can gather the ingredients!!

  5. St
    Stacey,
    Your email arrived in the nick of time! I’m having a part tomorrow night and wanted to make one more thing, and this sounds perfect! Merry Christmas!

  6. Stacey, these really sound good! I wonder if you could use olive oil instead if regular cooking oil?

  7. Stacey I totally agree with how addicting these are! I’ve made these before, but we also like to use Old Bay Seasoning in them. Oh my gosh, so good! Another thing that you can use in place of the vegetable oil is Orville Redenbacher’s Buttery Flavored Oil (Popping & Topping). There are so many seasonings out there to experiment with. Good luck and I’d like to try some of the variations from your followers. 🙂

  8. Do you use unsalted pretzels? I don’t really see salt on yours and you add so much garlic salt.

  9. Stacey,
    I was just thinking about making some kind of snacks to give as gifts! I don’t have a big budget but I wanted to make something I could put into cute cellophane bags and maybe tie with a ribbon. I can get overwhelmed with so many things going on this busy time of year and this looks easy and delicious! It’s also a great option to balance all those sweets everyone else may be making;D
    Thank you for everything you do!
    Merry Christmas!

  10. *Oops! Sorry to bother – I also forgot to ask about Canola Oil which I have on hand. But I think you already answered that it may change the flavor just like Olive Oil would.

    Thanks again!
    *Karen

  11. Mine are still greasy in the bag after leaving them overnight, what are you suppose to do to dry them

    • Nope. They shouldn’t be greasy at all. The bag will look greasy, but the pretzels shouldn’t be. I’d recommend just transferring them to another container or bag.

  12. Do you think butter would work instead of the oil?

  13. Cathy Littreal says:

    I made these for a snack over Christmas… EXTREMELY TOO SALTY!! We couldn’t even eat them. I had to brush off most of the seasoning which I will NOT take time to do again. If I made them again I would substitute the garlic salt with maybe a teaspoon of garlic powder?? I don’t know. Blah!!!! Disappointing… Should have stuck with my Fire Cracker recipe those are da bomb 🙂

  14. Laura Pitts says:

    Eeeek! I have 7 hours to marinate before the party. Is that sufficient time?

  15. Is the dill weed fresh or dried ? Looking forward to making this.

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