Baked hard pretzels seasoned with lemon pepper, dill, and garlic powder. I’ve served these on repeat for over a decade because they’re VERY easy and VERY crowd pleasing. I say with confidence that you will not be able to stop snacking on these. Just read the reviews below… can’t stop eating these!
My best advice to you is to go ahead and make a double batch.
The recipe is simple. You need hard pretzels, spices, oil, a bowl or zipped-top bag, and an oven. That’s it.
And if you’re making these for other people, you will also need some willpower.
I like to use Snyders large pretzels. Any large, crunchy pretzels that look like this when broken up will be fine. Don’t 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 is fine. Break the pretzels up into pieces and place in a large zipped-top bag or bowl.
Now comes the fun part. 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. That’s up to you! I left it as an option in the recipe.
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.
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 young 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 for your self control.
More Favorite Snacks
- Homemade Caramel Corn
- Soft Pretzel Bites
- Spicy Nacho Cheese Sauce
- Homemade Cheese Crackers
- Everything Bagel Pull Apart Bread
- Sweet & Spicy Honey Chex Mix
- Cranberry Pecan Cheese Ball
Seasoned Pretzels
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: serves 8-10
- Category: Snacks
- Method: Baking
- Cuisine: American
Description
Baked hard pretzels seasoned with lemon pepper, dill, and garlic powder. You will not be able to stop snacking on these!
Ingredients
- one 12–16 ounce bag hard pretzels
- 3/4 cup (180ml) oil (vegetable or olive)
- 1 and 1/2 Tablespoons lemon pepper
- 2 teaspoons garlic powder
- 2 teaspoons dried dill weed
- optional: additional spices, see notes
Instructions
- Preheat oven to 200ยฐF (93ยฐC). 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 or in a large bowl. Add the oil and the spices. Shake/stir together very well. Sometimes I shake or it, let it sit for a minute, and shake or stir 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 taste.
- 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, stirring every 15 minutes. Remove from the oven and cool completely.
- Pretzels stay fresh covered tightly at room temperature for 3 weeks. They won’t last that long!
Notes
- Special Tools (affiliate links): Baking Sheet | Silicone Baking Mat or Parchment Paper | Large Zipped-Top Bag or Glass Mixing Bowl
- Additional Spices: (1) Sometimes we add 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. (2) Sometimes I add up to 1/4 teaspoon cayenne pepper for a little heat. Add however much you can stand! (3) Sometimes I add 1 teaspoon onion powder and reduce garlic powder to 1 teaspoon.
Reader Comments and Reviews
Can I use butter instead of oil?
Can’t see why melted butter wouldn’t work here, Marie. Let us know if you give it a try!
Iโm pretty sure these have become my favorite crunchy snack! I plan to make several recipes of this next December for Christmas gifts. BTW – my grandson introduced me to your website. He told me all your recipes are wonderful.
I have made this type of pretzel many times, and they sure don’t last very long, In the Lancaster PA. area they sell bags of the broken pretzel that makes making the treat even easier.
I was introduced to this recipe when we moved to Pennsylvania in the late 80s. It was served at every party for years then forgotten about. Thank you for the reminder and the recipe. Itโs truly addictive.
What is your recommendation for making these ahead? There is so much last-minute cooking around the holidays and I always love to knock something out ahead of time! Thanks!
Hi Leslie, these pretzels stay fresh covered tightly at room temperature for 3 weeksโso making them ahead any time during that window should work!
Can I make these with your homemade pretzels recipe?
I love pretzels but I’ve only had homemade ones as they aren’t popular in my country
Hi Aiysha, unfortunately, you need hard pretzels for this specific recipe. So sorry!
These look so very yummy. I’m sure it would be so delicious, but I have never tried that seasoning combination! I love honey mustard and onion hard pretzels, and it would be so fun to make them! Do you have any suggestions for that type in particular? Thanks!
Hi Addie, weโve been meaning to try a honey mustard version, but havenโt yet. Let us know if you test anything!
That is totally fine! Thank you so much for responding so fast. Have such a great rest of your day!
Honey mustard onion pretzels are my favorite, too. I can’t find them where we live (Mexico) even though we have every other. kind of Snyder’s. Maybe if enough of us request it, Sally will develop a recipe for them.
My family would love this recipe. Would the small pretzel twists work just as well?
Hi Linda, Any hard pretzel shape would work here โ as long as they arenโt the really thin shapes (those donโt hold the spices very well). As long as you can coat them and fit them on your baking try you donโt have to break them up.
I have a question. Could the small pretzel twists without being broken work OK? If not, what size pretzel would you suggest?
Hi Linda, Any hard pretzel shape would work here – as long as they aren’t the really thin shapes (those don’t hold the spices very well). As long as you can coat them and fit them on your baking try you don’t have to break them up.
I think I’ve made this recipe at least 10 times now. We love it, and it’s a great snack to bring to gatherings. Thanks for a great recipe, Sally!
Trying to save this recipe. A sign on window popped up. Tried to sign on but system wouldn’t allow me. I closed out the sign on window and tried to print and save the recipe but the system would not let me print orvsave. I have been with you for years. This has never happened before.
Hi Mona, that sounds like a strange glitch. Were you on desktop, tablet, or mobile? Would the sign in box not allow you to type? The Print and Save buttons in the recipe card should be working; I just tested them in a couple different browsers. Sorry for the trouble!
Big hit ! Everyone was surprised I made it
Great snack for wine tastings. I have made this recipe with all Italian seasonings and I have made it the dill way. Paired with wine and cheese, these have been a hit.
One of my new favorite snacks! My daughter and I love to make these. She calls them the yummy crunchy pretzels with all the seasoning!
Hi Sally! (Avid reader and cookbook buyer of yours!) I am generally obsessed with these type of pretzel-y snacks but am not crazy about lemon pepper. Have you tried any variations without it? If not, have you any suggestions?
Thank you!
Hi Jamie! Thank you! A common ingredient in recipes like this, perhaps instead of lemon pepper, is ranch seasoning (so the seasoning you can buy in a packet). Or try an Italian seasoning mix. Or maybe even add Old Bay seasoning, or even onion powder (not the same amount, perhaps 1-2 teaspoons). I hope this helps, let me know if you try anything!