Description
Baked hard pretzels seasoned with lemon pepper, dill, and garlic powder. You will not be able to stop snacking on these!
Ingredients
- 12–16 ounces (340–454g) hard pretzels
- 3/4 cup (180g/ml) oil (vegetable or olive)
- 1 and 1/2 Tablespoons lemon pepper seasoning
- 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.
- 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
- 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.