5.0 (13 reviews)
Seasoned Pretzels
These easy seasoned pretzels are baked with lemon pepper, dill, and garlic for an addictive crunch. A crowd-pleasing snack ready in under an hour. Try them!
These easy seasoned pretzels start with a simple seasoned oil that you toss with broken pretzel pieces, then bake low and slow until every piece is crunchy and full of flavor. The combination of lemon pepper, dill, and garlic is the kind of savory trio that makes it hard to eat just a handful. It's no wonder this recipe has been a favorite for over a decade.
What Makes These Baked Seasoned Pretzels So Good
- They come together in just minutes with pantry staples you probably already have.
- The low oven temperature (200°F) ensures the pretzels get evenly crispy without any risk of burning.
- Lemon pepper, dill, and garlic create an addictive flavor that works for parties or everyday snacking.
Key Ingredients for Seasoned Pretzels
- Oil: A neutral oil like canola or vegetable works best. It helps the seasoning stick and promotes even crisping.
- Lemon pepper seasoning: This blend of lemon zest, black pepper, and sometimes salt adds brightness and a gentle heat. Look for a brand that lists lemon peel first for the most flavor.
- Dried dill weed: It gives a distinct herbaceous note that pairs perfectly with the lemon pepper. Don't substitute fresh dill; dried is more concentrated and won't make the pretzels soggy.
Kitchen Tools You’ll Need for These Pretzels
- Large baking sheet (or two if needed) lined with parchment paper or a silicone baking mat
- Large zipped-top bag or a large bowl for mixing
- Small bowl or liquid measuring cup for whisking the oil and seasonings
Tips for Making the Best Homemade Seasoned Pretzels
Make sure the pretzels are broken into bite-size pieces so the seasoning coat every surface. Use a large zipped-top bag to shake the oil and seasoning mixture with the pretzels until they're thoroughly coated. Bake for 50 to 60 minutes at 200°F, stirring every 15 minutes to promote even crispness. Let them cool completely on the baking sheet before storing; they'll continue to crisp up as they cool.
A Few Extra Tips for Perfect Seasoned Pretzels Every Time
If your pretzels are especially large, give them a few extra minutes in the oven, checking at the 50-minute mark. The oil mixture can separate, so whisk it again just before pouring over the pretzels to ensure the seasoning is evenly distributed. For a more intense flavor, let the coated pretzels sit in the bag for 10 minutes before baking so the seasoning really sinks in.
Easy Ways to Change Up Your Seasoned Pretzels
Once you've mastered the classic version, experiment with different seasoning blends. Try swapping the lemon pepper for a store-bought ranch seasoning mix, or add 1/2 teaspoon of cayenne for a spicy kick. You can also use garlic salt instead of garlic powder and adjust the salt level to your taste. For a smoky variation, replace the dill with smoked paprika.
How to Serve and Enjoy Seasoned Pretzels
These pretzels are fantastic on their own, but you can also serve them alongside a bowl of ranch dressing or a creamy cheese dip for extra indulgence. They're a natural fit for game-day spreads, movie nights, or holiday snack trays. For a fun twist, crush a few over a green salad for added crunch.
How to Store Your Seasoned Pretzels
Store the completely cooled pretzels in an airtight container at room temperature. They'll stay fresh and crunchy for up to 3 weeks, though they rarely last that long. Keep them away from moisture to maintain their crispness.
Can You Freeze Seasoned Pretzels?
Yes, you can freeze these pretzels. Place them in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature before serving. They may lose a tiny bit of crunch, but they'll still be delicious.
Recipe notes
- Special Tools (affiliate links): Baking Sheet, Silicone Baking Mat or Parchment Paper, Whisk, Liquid Measuring Cup, Glass Mixing Bowl.
- Additional Spices: (1) Sometimes I 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.
- Best Pretzels to Use: Choose a thick variety of hard pretzels for maximum crunch. The pretzels pictured here are sourdough hards. Avoid thin pretzel sticks/twists.
Source recipe: Seasoned Pretzels (SnapChef ID 490823ac-cbff-432f-aa0b-e3e72e101868). Nutrition is estimated per serving.
Recipe
Seasoned Pretzels
Ingredients
Instructions
- Preheat oven to 200°F (93°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a small bowl or liquid measuring cup, whisk together the oil and seasonings.
- Break the pretzels into pieces. Place them in a large zipped-top bag or in a large bowl. Pour the seasoned oil over the pretzels. Shake or stir thoroughly; you want every piece coated very well.
- Spread the pretzels onto the prepared baking sheet. If they don’t all fit in a single layer, use two lined baking sheets. Bake for 50–60 minutes, stirring every 15 minutes. Remove from the oven and cool completely.
- Store completely cooled pretzels in an airtight container at room temperature for up to 3 weeks. They won’t last that long!
Notes
- These pretzels are fantastic on their own, but you can also serve them alongside a bowl of ranch dressing or a creamy cheese dip for extra indulgence. They're a natural fit for game-day spreads, movie nights, or holiday snack trays. For a fun twist, crush a few over a green salad
- Store the completely cooled pretzels in an airtight container at room temperature. They'll stay fresh and crunchy for up to 3 weeks, though they rarely last that long. Keep them away from moisture to maintain their crispness.
Nutrition per serving, estimated
| Calories | 342 kcal | 17% DV |
|---|---|---|
| Protein | 5 g | 10% DV |
| Fat | 20 g | 26% DV |
| Carbs | 38 g | 14% DV |
| Fiber | 2 g | 7% DV |
| Sodium | 760 mg | 0% DV |
Percent Daily Values are based on a 2,000-calorie diet. Values are estimates.
Good to know
Frequently asked questions
Can I use gluten-free pretzels?
Yes, gluten-free hard pretzels work just fine. The bake time and temperature remain the same. Just make sure the pretzels are broken into similar-sized pieces for even coating.
Why bake at such a low temperature?
Baking at 200°F (93°C) dries the pretzels slowly without toasting the seasoning. This gives them an even, crunchy texture rather than a burnt or uneven finish. Higher heat can quickly scorch the seasonings.
How do I make sure the seasoning sticks?
Whisk the oil and seasonings thoroughly before pouring over the pretzels, then shake or stir until every piece is coated. Using a zipped-top bag helps distribute the mixture evenly. Letting them sit for a few minutes before baking can also help the seasoning adhere.
Can I double the recipe?
Absolutely. Simply double all ingredients. Use two large baking sheets to keep the pretzels in a single layer, and stir each sheet every 15 minutes. The bake time stays the same.
