Mom’s Seasoned Pretzels.

Baked hard pretzels seasoned with lemon pepper, dill, and garlic powder. You will not be able to stop snacking on these!

These Seasoned Pretzels should come with a warning label! They're SO easy. And they disappear fast!

It has only taken me two years to share this lip-smacking recipe with you.

My mom makes a huge batch of seasoned pretzels every Christmas. Between the caramel corn, chocolates, and sugar cookies – having something a little salty to munch on is just what the doctor ordered. Mom always makes a double batch. Because… you have to.

Ladies and gents, snack time just got a whole lot better.

These Seasoned Pretzels should come with a warning label! They're SO easy. And they disappear fast!

I made these pretzels on Saturday morning and they are already gone. Keep in mind there’s only two of us. Pretzels may or may not have been my Sunday morning running fuel. And post workout snack. And Sunday night snack while watching Armageddon on TV. (favorite part: animal cracker scene.)

Trust me when I say that once you start snacking on these pretzels, you won’t stop snacking on these pretzels. They are that good.

The recipe is simple. Thoughtless, really. You need pretzels, spices, and oil. I’ve adjusted the spices slightly because mom likes to add some ranch seasoning powder to the batch. I opted to make them without it, but feel free to use some – I noted that in the recipe below.

These Seasoned Pretzels should come with a warning label! They're SO easy. And they disappear fast!

I use Snyders large pretzels. Any large, crunchy pretzels that look like this when broken up will be fine. I don’t like to use thinner pretzels because they don’t hold onto the spices like these. I use a 13.5 box/bag of them. Any box/bag that is 12-16 oz should be just fine. Break the pretzels up into pieces and place in a large zipped-top bag. (Yes, a bag. Very little dishes with this recipe!)

Now comes the fun part. Time to spice ’em up. I use a blend of lemon pepper, garlic powder, and dill. Not the best for your breath, but that’s what toothbrushes are for. 😉 Sometimes I add a pinch of cayenne if I’m feeling jazzy. That’s up to you! I left it as an option in the recipe.

Seasoned Pretzels. An easy, addicting salty snack everyone will love. Recipe at

Pour the spices into the bag and then add oil. The oil is what will make the spices stick and gives the pretzels a nice toasty flavor. My mom used to use 1 cup, but we find that 3/4 cup is the perfect amount. 1 cup left them much too oily and greasy tasting. So, use a scant 3/4 cup of oil.

Once everything is added to your big zipped top bag, give it a nice shake. Then shake some more. (This is fun if you have little bakers eager to help!) Shake them up real good! You want every single piece completely smothered in spices. The ones with the most spices taste the best, trust me.

Bake the pretzels on a low oven temperature for 50 minutes. Stir them around a few times. Let the pretzels cool before digging in. Huge test of your self control waiting for them to cool off.

Seasoned Pretzels. An easy, addicting salty snack everyone will love. Recipe at

The pretzels keep for quite a long time, so they’re a wonderful make ahead recipe for parties or when you’re expecting guests.

I know my mom is VERY excited that I’m sharing this recipe with you today. (Hi mom!) She already stocked up on some spices to make them again over Christmas. We’ll also be making this on Christmas morning. Yes!

These pretzels are completely, hopelessly, and infinitely addicting. Snack on!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Seasoned Pretzels

Prep Time: 5 minutes

Total Time: 1 hour

Print Recipe

Baked hard pretzels seasoned with lemon pepper, dill, and garlic powder. You will not be able to stop snacking on these!


  • 1 bag hard pretzels (anywhere from a 12 - 16 oz bag is fine)
  • 3/4 cup oil (canola, vegetable, olive)
  • 1 and 1/2 Tablespoons lemon pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons dill weed
  • optional other spices - see notes


Preheat oven to 200F degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

Break the pretzels into pieces. Place them in a large zipped-top bag. Add the oil and the spices. Shake it all together very well. Sometimes I shake it, let it sit for a minute, and shake it again. You want every piece coated very well. If you find there aren't enough spices coating the pretzels, add more spices to your tastes. Sometimes I add up to 2 full Tbsp of the lemon pepper.

Spread the pretzels onto the prepared baking sheet. If they don't all fit in a single layer, use two sheets. Bake for 50 minutes, making sure to stir the pretzels around two or three times during baking. Remove front he oven and allow to cool.

Pretzels stay fresh covered tightly at room temperature for 3 weeks. They won't last that long!

Additional Notes:

*Sometimes mom adds 1 packet of Hidden Valley dry ranch seasoning. If you choose to do this, reduce the spices to as follows: 1 teaspoon lemon pepper, 1/2 teaspoon garlic powder, 1 teaspoon dill weed. 

*Sometimes I add up to 1/2 teaspoon cayenne pepper for a little heat. Add however much you can stand!

*Sometimes I add 1 teaspoon onion powder and reduce garlic powder to 1 teaspoon.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.



Did you know that Americans spend over $500 million on pretzels each year?

I’m not surprised…

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118 Responses to “Mom’s Seasoned Pretzels.”

  1. #
    Carmenposted December 17, 2013 at 1:35 pm

    I find it works best to mix the seasonings into the oil, and then pour over the pretzels. You don’t get any concentrations of one particular spice that way!


    • Sallyreplied on December 17th, 2013 at 2:22 pm

      Thanks for the tip!


  2. #
    LeAnnposted December 19, 2013 at 10:25 pm

    I have a recipe like the pretzel one but it uses oyster crackers and is actually called addiction! Make it every Christmas.


    • Sallyreplied on December 20th, 2013 at 9:12 am

      Haha yes… total addiction. 😉 Merry Christmas LeAnn!


  3. #
    Chrisposted January 3, 2014 at 2:05 pm

    I have been dying to make these ever since I stumbled upon the recipe the other night and I finally did. Everything is true! They are unbelievably good! I will be trying the different additions in the next few weeks. Hello, Super Bowl? Thank you so much for sharing this recipe and I look forward to trying more of your recipes!


    • Sallyreplied on January 3rd, 2014 at 6:07 pm

      Chris, I love your thinking. These are the perfect superbowl snack!


  4. #
    Cheriposted January 16, 2014 at 8:52 am

    Girl, Where is your hot chocolate recipe, may I ask?


    • Sallyreplied on January 16th, 2014 at 10:34 am

      I don’t have a homemade hot chocolate recipe at the moment. Sorry Cheri!


  5. #
    Audreyposted February 19, 2014 at 10:18 pm

    Yum!! I’ve never made anything like these before but I’d love to make some for a party tomorrow night. This may be a dumb question but can I use mini pretzels? Thanks Sally!!


    • Sallyreplied on February 20th, 2014 at 6:59 am

      You sure can! Use any pretzels you like. I find the seasonings stick to the big broken pretzels though.


  6. #
    elizabeth leeposted May 5, 2014 at 6:30 pm

    love the recipe and the taste is fabulous. my question is how long can the seasoned pretzels last? I made huge batches of it because I was going to give away to neighbors, but had lots left over since I missed seeing several of them. It’s now over 2 months and I still have the pretzels. Can it still be eaten? Should I throw them away? Does the oil in them get rancid? I tried looking up expiration dates for this, but it only lists plain store-bought pretzels. Help!


    • Sallyreplied on May 5th, 2014 at 7:45 pm

      Hi Elizabeth! I would personally eat them; oil has such a long shelf life. They may be stale though.


  7. #
    Jamieposted August 23, 2014 at 9:25 pm

    These look delicious! Want to make them for a friend’s party. Do you use a lemon pepper with salt in it or a salt free version? I assume you would use one with salt in it but wanted to make sure.


    • Sallyreplied on August 24th, 2014 at 1:50 pm

      Hi Jamie, the lemon pepper I use has salt.


  8. #
    Shayposted September 10, 2014 at 10:42 am

    First time making these! They are delicious! I added some of the dry ranch seasoning too. :) Thanks!


  9. #
    Melindaposted December 14, 2014 at 1:08 pm

    Made these last night and loved them. How do you get your broken pieces? I tried to be careful but a lot of mine ended up crushed.


  10. #
    Adrienneposted December 23, 2014 at 5:22 pm

    Hi Sally,

    This recipe looks delicious! I am wondering what ratio of spices you would recommend if I was to add dry mustard? Thanks!


    • Sallyreplied on December 24th, 2014 at 6:24 am

      I’m unsure, to be honest! I haven’t tried testing that out out.


  11. #
    Shelby @ Go Eat and Repeatposted January 28, 2015 at 9:48 am

    This is a really cool way to reinvent the hard pretzel. These look yummy!


  12. #
    Janetteposted February 7, 2015 at 12:50 am

    It must be a mom thing. My mom makes seasoned pretzels every Christmas. I think she uses some sort of Ranch mix though. These seem good though too!


  13. #
    Lisaposted September 10, 2015 at 11:42 am

    I usually use them oyster crackers. Going to try them with pretzels this time. I also use the ranch dressing, the lemon pepper will be a great added flavor. Thanks for the recipe!


  14. #
    Thelmaposted October 10, 2015 at 11:09 am

    Can I use butter instead of oil?


  15. #
    Marieposted October 12, 2015 at 6:37 pm

    Yum! These look amazing! You always present such amazing recipes :)
    Would it work to do something like this with nuts, such as almonds or something?


    • Sallyreplied on October 13th, 2015 at 3:12 pm

      Nuts would work! You wouldn’t need quite as much oil.


  16. #
    Christinaposted December 3, 2015 at 1:13 pm

    Hi Sally! If I use butter instead of oil, what do you think the shelf life would be? These look amazing! Thanks!


    • Sallyreplied on December 3rd, 2015 at 6:31 pm

      I’m entirely unsure! A week maybe a little less?


      • Christinareplied on December 3rd, 2015 at 7:22 pm

        Thank you, I was thinking the same thing, but wanted another opinion. Nice to talk to you. I love your recipes!

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