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!

seasoned pretzels

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.

seasoned pretzels in a white bowl

I made these pretzels on Saturday morning and they are already gone. Keep in mind there’s only two of us. 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. 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.

2 images of seasoned pretzels

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.

spices for seasoned pretzels

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.

grabbing a handful of seasoned pretzels

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!

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Seasoned Pretzels

  • Author: Sally
  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: serves 8-10
  • Category: Snacks
  • Method: Baking
  • Cuisine: American


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 1216 oz bag is fine)
  • 3/4 cup oil (canola, vegetable, olive)
  • 1 and 1/2 Tablespoons lemon pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons dried dill weed
  • optional: additional spices – see notes


  1. Preheat oven to 200°F (93°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. 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.
  3. 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.
  4. Pretzels stay fresh covered tightly at room temperature for 3 weeks. They won’t last that long!


  1. Additional Spices: (1) 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. (2) Sometimes I add up to 1/2 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.

Keywords: seasoned pretzels


  1. 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!

  2. 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!

  3. Can I use butter instead of oil?

    1. I doubled the batch and used 1/2 C. melted coconut oil and 1/2 C. melted butter. They tasted fabulous. They’d be great with just coconut oil, too. And healthier.

    2. I would like to know this also…. Too bad she didn’t answer. 🙁

    3. You can, yes!

    4. FYI tip!! Mix the oil and the pretzels in the bag FIRST and then add the seasoning!lol Found out the hard way!!lol
      GEt the pretzels all nice and oiled up first so the seasonings don’t clump all up in bottom of the bag and only get to the bottom crackers and gummed up in all the holes!lol

  4. 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?

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

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

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

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

    2. What exact pretzels did you use for this? Thanks!

  6. 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

  7. I made these for a big family gathering and of all of the delicious homemade dishes, these were the biggest hit! Everyone went crazy for these.

  8. I always thought seasoned oyster crackers were good. But oh my gosh! I’ll never go back. These had so much good flavor; the entire batch was gone in two days 🙂

  9. Gooooood lawwwwwd!!! These babies are a hit in my house. Discovered the recipe a month ago and have already torn through several batches. First I made  yours, then I made your mom’s. Both awesome, but do love me some Ranch. Have used Snyder’s big fat sour doughs and their Olde Tymes. Big fats are sometimes hard to find at my stores. Love that is is a flexible recipe. We tore these up at Thanksgiving and plan to make more for Christmas. Thanks to you and your mom for sharing.

  10. I made them for the weekend and they are definitely going to be a part of my family. Everyone who walked by the bag had to just ” take a few”, so the first batch didn’t last too long. 
    Thank you for another delicious recipe

  11. I’ve been making these for years. So glad to see it on Pinterest. My recipe is just slightly different. I use 2 bags of Snyder’s sour dough pretzels, 2 teaspoons lemon pepper, 2 teaspoons garlic powder, definitely use the Ranch dressing mix, add to a cup,of Peanut oil, this adds flavor but of course can’t be used where there is a peanut allergy. Mix oil and spices with the pretzels and let soak for one hour. Stir occasionally. Then bake at 350 for 20-30 min.

  12. fresh dill or dried

    1. Dried dill

      1. Thank you Sally these look so good can’t wait to make them I love snacks like these .Snacks in stores are way to salty that’s all you taste. Thanks again.

  13. I bet these would be fantastic with the Everything but the Bagel seasoning from Trader Joes!

    1. YUM! I bet they would!

  14. Made these with Trader Joe’s Everything Seasoning, Dill and lemon pepper. You are right, these won’t last 3 weeks! Sooo good!

  15. Just made these and they were as fabulous as I thought they would be! I opted to use both garlic and onion powder and added 1/4 t cayenne- YUM. My husband couldn’t stop eating them! Thanks for the recipe 🙂

  16. Gosh Sally I made a batch of these this morning for everyone to snack on this afternoon and I don’t think they’re going to make it til then !!! So easy and delicious !!! Happy Thanksgiving !

  17. These turned out great! Can not stop eating them.

  18. Great recipe! Have you ever tried to replicate a honey mustard and onion pretzel? I would be interested!

    1. So glad you enjoy these, Tori, thanks! I’ve been meaning to try a honey mustard/onion version, but haven’t yet. Let me know if you test anything.

  19. These are easy, delicious, and oh so addicting!

  20. I’ve been making these for years. Same recipe. A friend of mine gave me the recipe about 15 years ago. If they last more then a day you’re lucky. Worth making. They are Great.

  21. Shanna Hill says:

    Very simple and easy. I used the ranch dressing packet. SO good!!!

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