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.”
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.
- 1 (1-pound) bag small pretzels
- 1 cup vegetable oil
- 1 tablespoon garlic salt (or garlic powder if you're watching your sodium intake)
- 1 tablespoon dried dill weed
- 1 (1-ounce) package ranch dressing mix
- 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.