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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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!

Ingredients:

  • 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

Directions:

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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Peanut Butter Cup Pretzel Cheesecake Bars | sallysbakingaddiction.com

 

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119 Responses to “Mom’s Seasoned Pretzels.”

  1. #
    41
    Erinposted December 11, 2013 at 8:29 am

    A savory recipe! And a brilliant one, at that! I can only imagine that the flavor of these is sooooo addicting. Worth every step on the treadmill! 😉

    Reply

    • Sallyreplied on December 11th, 2013 at 8:47 am

      Yes – totally worth every step. I definitely had my treadmill workout last night because we polished this stuff off in only 4 days!

      Reply

  2. #
    42
    Jess @ On Sugar Mountainposted December 11, 2013 at 2:15 pm

    Omg I would love to make these from scratch! I always buy those pre-packaged ones and they are probs full of awful preservatives I don’t want. Plus, I can flavor these how I want! Brilliant, Sally! 😀

    Reply

    • Sallyreplied on December 11th, 2013 at 2:52 pm

      Exactly! You have full control over the ingredients. Love these pretzels!

      Reply

  3. #
    43
    Amy @ Chew Out Loudposted December 11, 2013 at 2:49 pm

    I love that the homemade ones don’t have all those ingredients you can’t pronounce (store bought ones!) My boys will love these homemade pretzels full of flavor!! YUM 🙂

    Reply

    • Sallyreplied on December 11th, 2013 at 2:50 pm

      Yes! I was actually looking at the ingredient list of the store-bought version. I had never really checked it out before, but was surprised!

      Reply

  4. #
    44
    Natalieposted December 11, 2013 at 5:30 pm

    These sound great! I can’t wait to try all of the varieties you mentioned. Do you have any recommendations for a sweet pretzel? (We might be venturing into muddy buddy/puppy chow territory!)

    Reply

    • Sallyreplied on December 11th, 2013 at 6:12 pm

      Oh Natalie – I love your thinking! Maybe try with cinnamon and sugar (powdered or granulated would be ok)? I’ve never tried it before so I’m unsure how it will taste or work. Sounds like it would be so good though!

      Reply

  5. #
    45
    Gloria // Simply Gloriaposted December 11, 2013 at 7:59 pm

    Sally, this is pure genius! I can just imagine how two people can just down these in no time at all. I’m all about these…great idea to have with the family for the holidays!

    Reply

  6. #
    46
    Nicole ~ Cooking for Keepsposted December 11, 2013 at 10:03 pm

    These look just like the pretzel nuggets I have at my office right now, except those are probably full of all kinds of crazy sodium, love that these are homemade!! The perfect snack!

    Reply

    • Sallyreplied on December 12th, 2013 at 7:44 am

      Yeah! I feel a little better knowing what’s in these. As opposed to the packaged stuff. Thanks Nicole! Let me know if you try them.

      Reply

  7. #
    48
    Amyposted December 13, 2013 at 7:18 pm

    WOW!! These yummy snacks are delicious and addictive! I’m making another batch for a party tomorrow! Can’t wait to make these for my elderly Dad over the holidays, he will love them! Thank you!

    Reply

    • Sallyreplied on December 13th, 2013 at 7:28 pm

      Hey Amy! Thanks for reporting back about them. Happy you love them! Addicting is right.

      Reply

  8. #
    49
    Amyposted December 16, 2013 at 12:16 am

    Oh goodness, Sally… I can NEVER buy seasoned pretzels from the store because I go through the entire bag by myself in a day. A single day! (Well, unless my guy is around… Then we fight over them a little bit.) These look so perfect, especially with that garlic powder. And the kick of cayenne sounds so good!

    So sweet of you to share your mom’s special recipe. She must be really super proud of you and what you’ve done with your blog. You made it your full-time job, you wrote a cookbook, you have thousands of adoring fans making your recipes… Her heart must be bursting with joy!

    Reply

    • Sallyreplied on December 16th, 2013 at 9:12 am

      Thanks Amy. Mom is very proud! She is super proud that her recipes are on my blog and in my upcoming cookbook. She (and my late grandmother) were truly the inspiration behind this little baking addiction I have. And these pretzels – Amy, you have to make them. But be warned. They are so addicting. Even more than the store-bought. Because when I make something “homemade” I automatically assume it’s “healthier” and way so much of it lol.

      Reply

      • Amyreplied on December 16th, 2013 at 5:31 pm

        It’s so inspiring to see you this close to your family and following in their love and footsteps! Your grandmother is smiling down at you too; she’s just as proud as your mom! I definitely do the same thing with homemade baking as well. 🙂 If I made your mom’s pretzels, it’d have to be for a party or holiday get-together. That way, I wouldn’t feel so guilty since I (probably) wouldn’t be the only one eating them all!

  9. #
    50
    Londonposted December 16, 2013 at 4:13 am

    SALLY! I have no idea why this post hasn’t received FIVE BAJILLION comments but it definitely SHOULD. I just baked up a batch of these SINCOVERED PRETZELS and they were the best part of my weekend.

    Wanting DESPERATELY to be as cool as your mom, I wanted to add a packet of Ranch seasoning but all I had in stock was SPICY RANCH. Man alive! That took these pretzels to a whole new level of ARE-YOU-KIDDING-ME-THIS-IS-AWESOME! And I’d comment more but I’m dashing off to make another batch. (No, that’s not a joke. This is my life. EATING ENTIRELY TOO MUCH is what I do best!) You’re the devil; you’re an angel; I can’t decide, but I’d be more than OK with more recipes for SNACKITTY SNACKS like this. YES. Hello, stretch pants.

    Reply

    • Sallyreplied on December 16th, 2013 at 9:03 am

      Oh my gosh. I have got to try these with that spicy ranch, London! I’ve never done that before – and to be honest, I don’t think I’ve ever stumbled upon spicy ranch seasoning packets at the store. Now I will keep my eyes open for them. And yes, hello stretch pants. I’ve declared this recipe literally impossible to stop eating!

      Reply

  10. #
    51
    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!

    Reply

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

      Thanks for the tip!

      Reply

  11. #
    52
    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.

    Reply

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

      Haha yes… total addiction. 😉 Merry Christmas LeAnn!

      Reply

  12. #
    53
    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!

    Reply

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

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

      Reply

  13. #
    54
    Cheriposted January 16, 2014 at 8:52 am

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

    Reply

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

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

      Reply

  14. #
    55
    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!!

    Reply

    • 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.

      Reply

  15. #
    56
    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!

    Reply

    • 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.

      Reply

  16. #
    57
    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.

    Reply

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

      Hi Jamie, the lemon pepper I use has salt.

      Reply

  17. #
    58
    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!

    Reply

  18. #
    59
    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.

    Reply

  19. #
    60
    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!

    Reply

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

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

      Reply

  20. #
    61
    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!

    Reply

  21. #
    62
    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!

    Reply

  22. #
    63
    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!

    Reply

  23. #
    64
    Thelmaposted October 10, 2015 at 11:09 am

    Can I use butter instead of oil?

    Reply

  24. #
    65
    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?

    Reply

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

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

      Reply

  25. #
    66
    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!

    Reply

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

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

      Reply

      • 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!

  26. #
    67
    Sharonposted September 18, 2016 at 6:51 pm

    Just made these, with a couple of changes – i didn’t have any lemon pepper so i used regular black pepper with lemon zest, and also fresh garlic instead of garlic powder. They came out perfect though! Thanks for the recipe

    Reply

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