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
- 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.