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.
Crack Pretzels
Ingredients
- 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
Instructions
- 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.
Making This Recipe?Tag me on Instagram: @SouthernBite using the hashtag #SouthernBite, so I can see how it turned out!
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.
Elyse B. says
How long do these crackers and pretzels stay fresh if in a sealed container?
Stacey says
A week or so.
Stacey says
YUM!
Linda Johnson says
What is the next step w the pretzels after you marinate overnight?? Do they dry..do u put in another bag??
Nana says
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.
Stacey says
Hope you’ll enjoy them like we do!
Nana says
I had written above about making these with oyster crackers but made Stacy’s version and they beat crackers seven ways from Sunday!
Stacey says
LOL! So glad you enjoyed them so much!!
Stacey English says
Yes! I’ve made these with oyster crackers. Yummy!
Stacey says
So good!
Cindy S says
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!!
Stacey says
Nope. That’s it! Isn’t that easy!?!?
Kay says
That was my same thought…. they seem really oily, I’m going to put mine in the oven for a little while
Stacey says
How long have your been “marinating”?
Susan Knell says
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!
Stacey says
Wonderful! I know everyone will LOVE these!!
Susan Knell says
Just now saw my blooper. Oh, well, you’re a saint when it comes to cooking! haha
Stacey says
You’re too sweet!
Nancy says
Stacey, these really sound good! I wonder if you could use olive oil instead if regular cooking oil?
Stacey says
Yes, you sure can! It will change the flavor a bit.
Denise says
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. 🙂
Stacey says
YUM! Those are some seriously delicious variations!
Brenda says
Do you use unsalted pretzels? I don’t really see salt on yours and you add so much garlic salt.
Stacey says
Nope. I use regular salted pretzels. Feel free to use unsalted if you’re concerned about the sodium content.
Kaaren says
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!
Stacey says
It’s great for that! In fact, it’s exactly what our neighbors are getting this year!
Karen says
*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
Stacey says
No worries! Yes, canola oil will work just fine.
Patsy says
Mine are still greasy in the bag after leaving them overnight, what are you suppose to do to dry them
Stacey says
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.
Rebecca says
Do you think butter would work instead of the oil?
Stacey says
I don’t think butter would work very well. It’s going to solidify and not get absorbed by the pretzels.
Laura Henderson says
I used 1/2 butter 1/2 olive oil. The key is that you ha e to put them on a cookie sheet and bake for 30 minutes at 200 degrees.
Stacey says
We’ve actually never had to to baked them and like the flavor of the garlic before it’s been baked. That said, there are a bunch of recipes out there that call for you to bake them and this recipe will work that way as well.
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 🙂
Stacey says
I’ve not had this complaint before. I wonder if maybe the brand of pretzels that you used had an abnormally high amount of salt on them?
Chante Newberry says
I took out the salt and they were perfect!! I also tried a Fiesta Ranch Seasoning and they were so good! Has anyone ever add Chex Cereal to this, I want to try that! Also whenever my daughter or I make these, everyone devours them!
Stacey says
Love the Fiesta Ranch idea!
Laura Pitts says
Eeeek! I have 7 hours to marinate before the party. Is that sufficient time?
Stacey says
I think it should work just fine! 🙂
Joyce M says
Is the dill weed fresh or dried ? Looking forward to making this.
Stacey says
It’s dried.
Mary Beth says
I messed up and used HV Dip not Dressing. Are they ruined? Should I just toss them in garbage now or will they be edible in 24 hours? Thanks.
Stacey says
No, I think they’ve be just fine. Maybe a little different flavor, but certainly not garbage. 🙂
bonnie lafountaine says
Can you do the same with wheat check and peanuts? Want to add them to pretzels
Stacey says
I would think so!
Mary Beth says
Taste tested them three times so far and you’re right, they’re just fine! Very tasty. I’m glad I didn’t trash them. Thank you!
Irene Reiff says
These are a favourite around our place. But the recipe we use calls for a teaspoon of garlic powder that keeps it from getting to salty. But definately make these.
Stacey says
🙂
Sharon says
I made these exactly as your recipe called for and they were way too salty. Next time I make them I’ll either use garlic powder instead of garlic salt or I’ll buy unsalted pretzels and use garlic salt. Otherwise they were good and so easy to make.
Stacey says
Varying salt levels in pretzels and the garlic salt can sometimes make them too salty for some tastes.
Marilee Donovan says
I hate ranch dressing flavor. Can you please suggest a substitute as i’d love to make these.
Stacey says
You can try an Italian dressing mix, but I’ve not tried it that way.
CHris Jones says
Would these be good placed on a baking sheet and put in the oven for a short time?
Stacey says
There are recipes that call for that, but this one eliminates that step and makes it so much easier without altering the end flavor.
Tammy Musso says
So these pretzel just sitting in the oil marinating doesnt make them soggy?
Stacey says
Not a bit. 🙂 It’s crazy!
Sheralyn says
I can’t believe this recipe! I have made a party mix for literally decades that uses the ranch dressing seasoning, dried dill weed (a LOT of it), oil, 3 varieties of chex cereals, cheese crackers, pretzels and peanuts….and you are correct…it is CRACK! So glad to see others enjoying the wonderful flavors of this combo!
Stacey says
It’s just so dang good, right????
Trasa says
Hello, I hope u see this. I noticed this was listed in 2016. My question: when the mixture has sat overnight. Will the oil be absorbed in the pretzels? Or do you put on paper towels to drain the oil ?
Stacey says
The oil will be completely absorbed by the pretzels.
Rachel C says
These are delicious but using 1 cup of vegetable oil made them SUPER greasy. I’ll definitely make these again. Trying with half that amount.
Stacey says
Interesting. I’ve never had them turn out greasy. How long did you let them rest?
Kate says
Pretzels – thin pretzel sticks – have just come out of the marinating bag. Sat for ten hours. They are all noticeably greasy and there’s still a few teaspoons left in the bag. Going to try baking them like Chex mix to degrease them.
Stacey says
I’ve not tried this with the thin stick pretzels. Baking them should fix them right up.
Theresa Zechmeister says
I also have made the same blend of seasonings but used oyster crackers instead. They are addictive. Been making them for at least 20 years. Recently I started using 1/2 the oil (to make healthier) and it DID NOT make a difference – just less oily. Might be the same with the pretzels.
Stacey says
Thanks for the head up, Theresa!
Chante Newberry says
Oh good to know! I will try that next time! Thank you! Ps…I tried this with the Chex Cereal and it was really good!
Stacey says
So glad you enjoyed it!
Angie says
So good! We used Orville Redenbaucher’s (spelling?) popcorn butter oil blend in place of vegetable oil. Making these for Christmas treats for the neighbors … if I can get my family to stay out of them! 😁 Thank you , Stacey!
Stacey says
So glad they turned out great for you!
Karen says
My recipe of these crack pretzels have been sitting for 72 hours and still liquid in the gallon plastic bag! I followed all directions correctly, used canola oil, have made them in the past with no trouble! What could be wrong, should I trash them?
Stacey says
You can pop them in a 300°F oven for about 10 minutes and they should dry out.
Lucy says
Add more pretzels or crackers.
Peter says
Should these marinate on the counter or in the fridge?
Stacey says
On the counter and room temp. Enjoy!
janet poole says
Are they wet after 8 hours, you don’t bake them
Stacey says
No. The pretzels absorb the oil just like they would if there were baked. You can bake them. I have once when I was in a hurry, but I much prefer them not being baked.
Abby says
whats dill weed
Stacey says
It’s just dried dill – found in the spice section fo the grocery tore.
Lucy says
Great for Vacation Bible School, when you use the little square “net” pretzels with various goldfish crackers.
Stacey says
What a fun idea!!
McKenna Schaller says
A friend of mine uses the oil for popcorn and it is to die for. Terrible for you, but worth it.
Stacey says
Sounds like a delicious addition!
Matthew Mcdonell says
I love these, almost too much! How can I convert this to almonds so I feel a little better?
Stacey says
Ha! I know the feeling! So do you want to add almonds to the mix or only use almonds?
Christine Shipley says
These are awesome. Every time I make them, they are devoured. I have also used French onion powder & blue cheese powder that I get from Amish market. Every batch is delicious. Thanks for the recipe, it’s so easy to make.
Stacey says
Love hearing that! And the Amish flavored powders sound amazing here!
Nancy w says
Oh my goodness these are delicious! I was a bit intimidated by pouring a whole cup of oil on pretzels lol. But it soaks in along with the flavor! I didn’t have regular oil so I used olive oil. Wow! They remind me of the flavor of the olive oil Triscuits.
I’ll be making another batch exactly as written now that I bought oil and I know they’ll be just as amazing. Thanks for this fantastic recipe!
Stacey says
I know it seems a little crazy, but thanks so much for trusting the recipe! I’m so, so glad they turned out great for you!
krystlerb says
These were great! I see a lot of comments about the salt content so I’ll share what worked for me. I was actually out of garlic salt, so I substituted garlic powder instead and threw in a pinch of salt. It worked great for me! I also added one pinch of cayenne pepper. This is a such a great and easy recipe.
Stacey says
Awesome! So glad to hear you enjoyed them!!!
Pamela Billiot says
Can you use Avocado oil?
Stacey says
I’ve not tried that, but I can’t see why not.
Karen D says
Hi, Stacey! I came across your recipe whilst looking for a pretzel/Hershey Kiss/M&M recipe also named Crack Pretzels, but this sounds better! I need a quick snack for Chrissy Day football at our bubble bud’s & this fits the bill. Just got home with the ingredients & can’t wait to try it out. Bright blessings to you & yours this holiday season, & please stay safe. Thank you.
Stacey says
I sure hope you’ll enjoy them! Happy Holidays!!
Sabrina says
Hi Stacy!!! These are absolutely delicious! I just have one question. I used sourdough pretzels and smashed them up. It seems like there is a lot of excess oil after marinading over night. Can you suggest how to get the excess oil off !? Should I try baking for a little. Like I said they taste amazing; just very oily!
Stacey says
Baking them should work for sure. I’ve not tried this recipe with the sourdough pretzels, just with the plain ones.
Karen says
*Update: They were AWESOME! I used slightly less oil (3/4 cup) than your recipe calls for, after reading some comments, but feel as though a whole cup would have been fine. My guy loved loved loved them, & keeps asking for more! So I’m making them as a surprise for Super Bowl Sunday. I REALLY want to add some Parmigiano Reggiano to it, but I’m worried that the oil & cheese might become enemies during the marinating process, haha? Maybe add it at the very end, or try a small batch as an experiment? Anyway, thank you so much for offering this easy recipe that tastes like a million bucks!
Stacey says
So glad to hear you enjoyed them! I think the addition of parm sounds amazing, but I’ve not tried it myself so I can’t say for sure.