Crazy Good Seasoned Pretzels
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If you’re looking for a fun snack to make for the holidays, game day, a yummy couch snack, or even for holiday gift-giving, these Crazy Good Seasoned Pretzels are just what you need! They’re really easy to make and have so much flavor. Honestly, they’re better than the store-bought ones and I know everyone will be asking you for the recipe!
These Crazy Good Seasoned Pretzels were inspired by the Dot’s original seasoning flavor. You might remember I first came across Dot’s pretzels this summer when I randomly added them to my Costco cart and became instantly *obsessed*. (I mean, how can you not?! They’re SO good!)
I immediately came up with a copycat recipe for their Honey Mustard Pretzels, and now I’m back with a copycat of their original seasoning flavor!
These homemade Seasoned Pretzels are SO good and seriously SO easy to make. You just need the pretzels, a packet of ranch seasoning, canola oil, and a few spices for seasoning.
It’s as simple as: coat the pretzels evenly with the dry seasonings, toss in the oil, bake in the oven, and bam! Crunchy, salty craving = satisfied!
Need some more easy snacks for your next gathering? Check out my Cheesy Pull Apart Garlic Bread (it’s a family fave!), Pizza Sliders, and my Ultimate Butter Board!
Why You’ll Love These Seasoned Pretzels
- Easy to make – very basic steps!
- Salty + crunchy perfection
- Packed with seasoning and flavor in every bite
- The PERFECT snack 😍
- Great for gifting!
Ingredient Notes
(For the full recipe, scroll down to the recipe card below)
- Butter Snaps Pretzels: I used these from Snyder’s of Hanover. You could really use any type of plain pretzel here, but I like how the checkerboard shape helps to hold the seasonings and ensure you get plenty in each bite!
- Buttermilk Ranch Dressing Mix: You’ll probably find a few different variation of these at the store. I used Hidden Valley‘s 0.4 ounce packet for my Seasoned Pretzels. If you already have a jar of this seasoning mix, use ~1 ½ tablespoons.
- Canola Oil: Just need ½ cup to coat the pretzels in before the bake
- Lemon Pepper Seasoning: Use whichever brand is your favorite!
- Additional Seasonings: garlic powder, dried dill, cayenne, kosher salt
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Mix the dry seasonings
Toss the pretzels with all the dry seasonings in a bowl or baggie.
Coat pretzels in oil
Pour the oil over the top and stir or shake to coat.
Put in pan & bake!
Pour the pretzels on a standard half sheet pan and spread into an even layer. Bake at 225°F for 20-30 minutes, stirring every 10 minutes.
Enjoy! 🥨
Allow pretzels to cool, then enjoy!!
Expert Tips
- Low and Slow: Bake the coated pretzels 225°F. This helps seal in the flavors without burning the pretzels, ensuring a crunchy texture.
- Stir Occasionally: During baking, stir the pretzels every 10 minutes. This ensures even baking and prevents any pieces from sticking together.
- Cooling: Let the pretzels cool completely after baking, and make sure they’re not overlapping. This helps them crisp up, prevents them from sticking together, and ensures the seasoning sets properly.
Storage
- Store the cooled pretzels in an air-tight container to keep them fresh and crunchy for up to 1 week.
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Crazy Good Seasoned Pretzels
Ingredients
- 1 (12 oz.) bag butter snaps pretzels
- ½ tsp lemon pepper seasoning
- ½ tsp. kosher salt (or more if you like it really saltyyyy!)
- 1 tsp. garlic powder
- 1 packet buttermilk ranch dressing mix (~1 ½ tbsp. / 0.4 oz packet.)
- 1 tsp. dried dill
- pinch cayenne
- ½ cup canola oil
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 225°F
- Toss the pretzels with all the seasonings in a bowl or baggie.1 (12 oz.) bag butter snaps pretzels, ½ tsp lemon pepper seasoning, ½ tsp. kosher salt, 1 tsp. garlic powder, 1 packet buttermilk ranch dressing mix, 1 tsp. dried dill, pinch cayenne
- Pour the oil over the top and stir or shake to coat.½ cup canola oil
- Pour the pretzels on a standard half sheet pan and spread into an even layer. It’s OK if it’s not perfect.
- Bake for 20-30 minutes, stirring every 10 minutes.
- Allow to cool, then enjoy!
Video
Notes
- Store in an airtight container on the counter for 1 week (or until pretzels taste stale).
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Marie-Catherine Dubé
