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.
Print
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 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!
Notes
- 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
These pretzels are a HIT! So easy and so delicious.. I can’t even tell you how many people have asked me for this recipe!
★★★★★
These are a huge hit in my family – you really can play around with it and add seasonings to your own taste. Thanks for such and easy and good holiday recipe!
★★★★★
If my lemon pepper doesn’t have salt in it, how much salt would you recommend I add to this recipe? Thank you for all your wonderful recipes!
Hi Andrea, you wouldn’t need to add much especially if your pretzels are salted. Just a little pinch would be plenty.
Two questions: Could you use Oyster crackers in place of pretzels? I am making these for someone with food allergies; tree nut, peanut and sesame so I would not use the packaged ranch seasoning.We usually get the gluten free pretzels as there is less risk of cross contamination. Our picky little eater loves oyster crackers . It seems like a lot of oil. Comments? Thank you!
Hi Marjorie, we haven’t personally tested this with oyster crackers but we can’t see why not! The oil may be a bit much as you mention, but we’d recommend looking at some other recipes to see their oil to cracker ratios, and then you can use this seasoning if you’d like. Let us know what you try.
What do you think about a cinnamon sugar butter mixture! I swoon over Auntie Ann’s. Cinnamon pretzels.
Hi Amy, we haven’t tested it but that sounds delicious! Let us know if you give it a go.
Could I use left over soft pretzel bites? I don’t want to take the chance of having them go stale on the counter if it results in waste!
Hi Danielle, do you mean soft pretzel bites? I’m unsure how those would turn out with an additional (and long!) oven time.
No dried dill…can I sub?
Hi Carrie, you can use another favorite herb such as dried parsley or even an Italian seasoning blend.
Try using butter flavored popcorn oil. Soooo Good
★★★★★
Very simple and easy. I used the ranch dressing packet. SO good!!!
★★★★★
I have 2 questions:. Can you sub coconut oil or avocado oil? What are your thoughts about gluten free pretzels?
★★★★★
These are easy, delicious, and oh so addicting!
★★★★★
Great recipe! Have you ever tried to replicate a honey mustard and onion pretzel? I would be interested!
★★★★★
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.
These turned out great! Can not stop eating them.
★★★★★
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 !
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 🙂
★★★★★
Made these with Trader Joe’s Everything Seasoning, Dill and lemon pepper. You are right, these won’t last 3 weeks! Sooo good!
★★★★★
I bet these would be fantastic with the Everything but the Bagel seasoning from Trader Joes!
YUM! I bet they would!
fresh dill or dried
Dried dill
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
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.
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 🙂
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.
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
Hi Sally! If I use butter instead of oil, what do you think the shelf life would be? These look amazing! Thanks!
I’m entirely unsure! A week maybe a little less?
I use buttered popcorn oil instead, pour the Dry seasoning, very very good
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?
Nuts would work! You wouldn’t need quite as much oil.
Hi Sally,
This recipe looks delicious! I am wondering what ratio of spices you would recommend if I was to add dry mustard? Thanks!
I’m unsure, to be honest! I haven’t tried testing that out out.
First time making these! They are delicious! I added some of the dry ranch seasoning too. 🙂 Thanks!
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.
Hi Jamie, the lemon pepper I use has salt.
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!!
You sure can! Use any pretzels you like. I find the seasonings stick to the big broken pretzels though.
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.
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!