Tasty Tuesday: Seasoned Ranch Pretzels
These Seasoned Ranch Pretzels are hard to beat when it comes to salty snacks! In fact, although I’m not a pretzel fan, I have a hard time not eating too many of these. Oh and did I mention that they are super easy to make? A couple of minutes to mix them up and then an hour to bake. Definitely my kind of recipe!
I’m sure you could use any pretzel to make them but in my opinion the big sourdough compliment this recipe the best. But if you aren’t a fan of them, go ahead and try subbing smaller pretzels- although I’ve never tried it so I can’t promise that you’ll love it that way!
Seasoned Ranch Pretzels
12 oz. oil
1 Tbsp. dill weed (not dill seed!)
1 Tbsp. garlic salt
1 package Hidden Valley Ranch Salad Dressing Mix
2 Large Bags of Pretzels (I use Wege Sourdough Broken Pretzels, 15 oz. bag)
Break pretzels into two 9×13 cake pans or something similar.* You want to break them so that as much of the insides of the pretzel are exposed as possible since that allows the seasonings to soak in and get better flavor. Mix oil, dill weed, garlic salt and Ranch dressing mix together. Pour 1/2 of the liquid mixture into each pan, trying to coat pretzels as much as possible. Stir. Bake at 200° for 1 hour, stirring every 15 min.
* If you aren’t using big, sourdough pretzels you probably wouldn’t need to break them.Add a Comment