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seasoned pretzels on a silpat baking mat

Seasoned Pretzels

5 from 13 reviews
  • Author: Sally
  • 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 1216 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

  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 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.
  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, stirring every 15 minutes. Remove from the oven and cool completely.
  4. Pretzels stay fresh covered tightly at room temperature for 3 weeks. They won’t last that long!

Notes

  1. Special Tools (affiliate links): Baking Sheet | Silicone Baking Mat or Parchment Paper | Large Zipped-Top Bag or Glass Mixing Bowl
  2. 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.