Tasty Tuesday: Seasoned Ranch Pretzels
Oh my. These Seasoned Ranch Pretzels are hard to beat when it comes to salty snacks! They are crunchy, bursting with flavor and well, it’s seriously hard to stop eating them!
I have no idea where this recipe originally came from. All that I know is that my mom has been making them for years and no matter where we’ve served them they’ve been happily devoured and often times we’re asked for the recipe too!
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, I’m sure you could sub smaller, regular pretzels- although I’ve never tried it so I can’t promise that you’ll love it that way.
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.
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.
For other recipe ideas, check out Balancing Beauty and Bedlam’s Tasty Tuesday, Blessed with Grace’s Tempt My Tummy Tuesday, 33 Shades of Green’s Tasty Tuesday and Semi Homemade Mom’s Show and Share Wednesday.