I’ve served these seasoned pretzels on repeat for over a decade because they’re VERY easy and VERY crowd pleasing. Deliciously savory and crunchyโI say with confidence that you will not be able to stop snacking on these. Just read some of the reviews below!
I originally published this recipe in 2013 and have since added new photos and helpful success tips.
These easy seasoned pretzels are one of my all-time favorite snacks because they’re easy, crunchy, flavorful, and addictively good. Iโve made them on repeat for over a decade, and every time I serve them, people canโt stop snacking! Like these honey mustard pretzel pieces, theyโre super simple to throw together and perfect for parties, game day, holiday gatherings, or everyday munching.
One reader, Katy, commented: “I think Iโve made this recipe at least 10 times now. We love it, and itโs a great snack to bring to gatherings. Thanks for a great recipe, Sally! โ โ โ โ โ “
And another reader, Talia, commented: “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. โ โ โ โ โ “
And one more reader, Sherry, commented: “Gosh Sally I made a batch of these this morning for everyone to snack on this afternoon and I donโt think theyโre going to make it til then!!! So easy and delicious!!! โ โ โ โ โ “
Why You’ll Love This Easy Snack Recipe:
- Only a handful of pantry ingredients and kitchen tools needed.
- Crunchy, savory snack flavored with lemon pepper, dill, and garlic.
- Fresh and bold homemade flavor, so much better than store-bought.
- Easy to scale upโgo ahead and double it now!
- Keeps wellโstored in an airtight container, they stay fresh for weeks… but they won’t last that long!
Best Pretzels to Use
You can use most any hard pretzels here, but we especially like the thicker kinds (for maximum crunch!), like the sourdough hard pretzels pictured here. Pretzel rods, the kinds labeled “old-fashioned,” or honey wheat braided twists would all be good to use, as well.
Any large, crunchy pretzels that look like this when broken up will be fine. Don’t use thinner pretzels because they won’t hold onto the seasonings like these.
Break them up into bite-size pieces before coating them.
Flavoring Ingredients You Need & Why:
- Oil (Vegetable or Olive): The oil acts as the glue that helps the seasoning mixture cling to every nook and cranny of the pretzels. It also promotes even baking and that irresistible crisp coating once the pretzels are toasted. I usually use olive oil. Some readers have reported using butter-flavored popcorn oil for these pretzels and loving the result!
- Lemon Pepper: I use McCormick brand (not affiliated, just what I use!) lemon pepper seasoning, which includes salt, so no need for additional salt in the recipe.
- Garlic Powder: A key flavor, garlic powder adds savory depth and makes the entire seasoning taste complete.
- Dried Dill Weed: Dried dill adds a light, herby freshness that keeps the pretzels from tasting heavy or one-note.
- Optional Additional Flavorings: Sometimes I add a packet of Ranch seasoning, or a little cayenne for a kick of spice. See recipe Notes below for details on these variations!
And if you’re making these for other people, you will also need some willpower.
How to Make Seasoned Pretzel Pieces
Break the pretzels up into bite-size pieces and place in a large zipped-top bag or bowl.
Whisk the seasonings into the oil:
Pour the seasoned oil over the pretzels and give everything a good stir (if in a bowl) or shake (if in a bag). Then shake some more. This is especially fun if you have young bakers eager to help! Shake them up real good because you want every single piece completely smothered in seasoning:
Bake the pretzels in a low-temperature oven for 50โ60 minutes. Stir them around a few times throughout baking, so they toast evenly.
Let the pretzels cool before digging in. Huuuuuuge test for your self control.
When baked, the seasonings mellow and meld together, giving the pretzels that classic snack-mix vibeโthe kind of flavor that makes you keep reaching for โjust one more.โ It balances the richness of the oil and the saltiness of the pretzels, so everything tastes seasoned and toasty… not greasy.
This recipe is a perfect example of simple ingredients delivering big flavor… crispy crunch with savory seasoning that everyone will adore.
And try these honey mustard pretzel pieces next!
Other Homemade Snacks
Easy 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
- 12โ16 ounces (340โ454g) hard pretzels
- 3/4 cup (180g/ml) oil (vegetable or olive)
- 1 and 1/2 Tablespoons lemon pepper seasoning
- 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.
- In a small bowl or liquid measuring cup, whisk together the oil and seasonings.
- Break the pretzels into pieces. Place them in a large zipped-top bag or in a large bowl. Pour the seasoned oil over the pretzels. Shake or stir thoroughly; you want every piece coated very well.
- Spread the pretzels onto the prepared baking sheet. If they don’t all fit in a single layer, use two lined baking sheets. Bake for 50โ60 minutes, stirring every 15 minutes. Remove from the oven and cool completely.
- Store completely cooled pretzels in an airtight container at room temperature for up to 3 weeks. They won’t last that long!
Notes
- Special Tools (affiliate links): Baking Sheet | Silicone Baking Mat or Parchment Paper | Whisk | Liquid Measuring Cup | Glass Mixing Bowl
- Additional Spices: (1) Sometimes I 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.
- Best Pretzels to Use: Choose a thick variety of hard pretzels for maximum crunch. The pretzels pictured here are sourdough hards. Avoid thin pretzel sticks/twists.
Reader Comments and Reviews
Absolutely delicious but mine seemed too greasy! Any suggestions?
Hi Lori! Did your pretzel mixture look like the video tutorial above? Were your pretzel pieces chopped small enough (so the oil has enough places to coat the pretzels)?
These seasoned pretzels look like the perfect crowd-pleasing snack โ crunchy, savory, and so easy with just a handful of pantry ingredients. I love that they keep well for weeks and can be scaled up for parties or game day. Thanks for sharing such a simple and delicious homemade snack idea!
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.
It’s here!! https://sallysbakingaddiction.com/honey-mustard-pretzel-pieces/
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!