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
Baked hard pretzels seasoned with lemon pepper, dill, and garlic powder. You will not be able to stop snacking on these!
- 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
- Preheat oven to 200°F (93°C). 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!
- 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.
Keywords: seasoned pretzels