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.

These Seasoned Pretzels should come with a warning label! They're SO easy. And they disappear fast!

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.

These Seasoned Pretzels should come with a warning label! They're SO easy. And they disappear fast!

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.

Seasoned Pretzels. An easy, addicting salty snack everyone will love. Recipe at

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.

Seasoned Pretzels. An easy, addicting salty snack everyone will love. Recipe at

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!


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 12 – 16 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. Yum! Saw these on Instagram and had to come right over.

    I wonder if there’s a way to make them mustard-y? Love that kind.

  2. Yummy! I’m going to make these for my Tacky Christmas Sweater Party this weekend… watch for a shout out!! 🙂 I know my friends are going to love these!

    1. LOVE tacky Christmas sweater parties! I haven’t been to one yet this year, but they are always such a good time. One year my fiancé wore a woman’s size XXL sweater with dancing santas haha. It was awesome.

  3. These look so good right now! I am super bummed that I’m having tooth issues preventing me from eating crunchy foods. Boo!! Pinning these for later!

  4. Pretzel snack mixes are the best! I make a giant batch of my moms special chex mix recipe on christmas eve, but this year I have to do these pretzels too! My family LOVES those Synders pretzels and actually orders them in bulk from amazon. So I already have everything on hand! Maybe I should make them sooner. we have people coming for Christmas in a week (yikes!)!
    Looks incredible, Sally!

    1. I can’t believe how soon Christmas is. It’s insane, right? I mean – it’s only 14 days away. Those snyder pretzels are soooo darn good. I agree with your fam Tieghan!

  5. Oh mannn! You made one of my favorite savory snacks/treats!!! I loooooove the pretzel bites with mustard+seasonings, so I know this one would be just as good. And every time I see your pictures I wanna take a bite of your dishes. I guess that’s your reasoning behind posting ’em, lol, and you’re good at it. 😀

  6. Okay, I am SO happy to see this recipe because 1) I just stocked up on all of those spices by coincidence!, and 2) because I LOVE savory pretzel/chex/snack mixes like this anytime of year, but especially during Christmastime! This reminds me of a spicier version of my grandma’s classic Chex Mix. I love the addition of dill! A must-make 🙂 good job, Mrs. McKenney!

    1. Hahaha! My mom says thank you for that last comment! I bet your grandmom’s spicy chex mix is to die for! I love a little spice in my snack mixes. 🙂

  7. I love how easy this is! And you know I could munch on these all day, especially during the 10PM-2AM hours when I’m doing blog work!

  8. A savory recipe! And a brilliant one, at that! I can only imagine that the flavor of these is sooooo addicting. Worth every step on the treadmill! 😉

    1. Yes – totally worth every step. I definitely had my treadmill workout last night because we polished this stuff off in only 4 days!

  9. Omg I would love to make these from scratch! I always buy those pre-packaged ones and they are probs full of awful preservatives I don’t want. Plus, I can flavor these how I want! Brilliant, Sally! 😀

  10. I love that the homemade ones don’t have all those ingredients you can’t pronounce (store bought ones!) My boys will love these homemade pretzels full of flavor!! YUM 🙂

    1. Yes! I was actually looking at the ingredient list of the store-bought version. I had never really checked it out before, but was surprised!

  11. These sound great! I can’t wait to try all of the varieties you mentioned. Do you have any recommendations for a sweet pretzel? (We might be venturing into muddy buddy/puppy chow territory!)

    1. Oh Natalie – I love your thinking! Maybe try with cinnamon and sugar (powdered or granulated would be ok)? I’ve never tried it before so I’m unsure how it will taste or work. Sounds like it would be so good though!

  12. Sally, this is pure genius! I can just imagine how two people can just down these in no time at all. I’m all about these…great idea to have with the family for the holidays!

  13. These look just like the pretzel nuggets I have at my office right now, except those are probably full of all kinds of crazy sodium, love that these are homemade!! The perfect snack!

    1. Yeah! I feel a little better knowing what’s in these. As opposed to the packaged stuff. Thanks Nicole! Let me know if you try them.

  14. 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!

  15. 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.

    1. Oh my gosh. I have got to try these with that spicy ranch, London! I’ve never done that before – and to be honest, I don’t think I’ve ever stumbled upon spicy ranch seasoning packets at the store. Now I will keep my eyes open for them. And yes, hello stretch pants. I’ve declared this recipe literally impossible to stop eating!

  16. Thanks Amy. Mom is very proud! She is super proud that her recipes are on my blog and in my upcoming cookbook. She (and my late grandmother) were truly the inspiration behind this little baking addiction I have. And these pretzels – Amy, you have to make them. But be warned. They are so addicting. Even more than the store-bought. Because when I make something “homemade” I automatically assume it’s “healthier” and way so much of it lol.

  17. I find it works best to mix the seasonings into the oil, and then pour over the pretzels. You don’t get any concentrations of one particular spice that way!

  18. I have been dying to make these ever since I stumbled upon the recipe the other night and I finally did. Everything is true! They are unbelievably good! I will be trying the different additions in the next few weeks. Hello, Super Bowl? Thank you so much for sharing this recipe and I look forward to trying more of your recipes!

  19. 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!!

  20. love the recipe and the taste is fabulous. my question is how long can the seasoned pretzels last? I made huge batches of it because I was going to give away to neighbors, but had lots left over since I missed seeing several of them. It’s now over 2 months and I still have the pretzels. Can it still be eaten? Should I throw them away? Does the oil in them get rancid? I tried looking up expiration dates for this, but it only lists plain store-bought pretzels. Help!

  21. 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.

  22. Made these last night and loved them. How do you get your broken pieces? I tried to be careful but a lot of mine ended up crushed.

  23. Hi Sally,

    This recipe looks delicious! I am wondering what ratio of spices you would recommend if I was to add dry mustard? Thanks!

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