Ranch Pretzels
Bake a batch of these buttery Ranch Pretzels for the ultimate salty snack! Tossed in a garlic-dill ranch seasoning, they’re crisp, flavorful, and perfect for sharing at parties or for tailgating.
Servings: 16 servings (about 22 pretzels)
Ingredients
- 16 ounces mini pretzels (see note)
- ½ cup unsalted butter , melted
- ¼ cup vegetable or canola oil (or another neutral-tasting oil of your choice)
- 1 (1-ounce) packet ranch seasoning (not dip mix—I use Hidden Valley Ranch Dressing & Recipe Mix)
- 1 tablespoon dried dill weed
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Pour pretzels into a large mixing bowl.
- In a small bowl, stir together the ranch seasoning, dill weed, garlic powder, and onion powder. Set aside.
- In a liquid measuring cup or a second small bowl, whisk together the melted butter and oil. Gradually drizzle it over the pretzels, gently tossing with a rubber spatula until all pieces are evenly coated.
- Gradually sprinkle the seasoning mixture over the pretzels in 3 to 4 additions. Toss gently with a rubber spatula after each addition to ensure that the pretzels are seasoned evenly.
- Let the seasoned pretzels sit for 8–10 minutes, stirring from the bottom of the bowl 2 to 3 times so the buttery ranch mixture absorbs evenly.
- While the pretzels are marinating, preheat the oven to 250°F with the rack in the middle position. Line a rimmed half-sheet pan with parchment paper.
- Spread the pretzels into an even layer on the pan. Scrape any remaining seasoning from the bottom of the bowl onto the pretzels.
- Bake for 20–30 minutes, stirring every 10 minutes, until the pretzels look dry and lightly crisped. Keep a close eye on them toward the end of baking so they don't get too dark. I usually bake for around 25 minutes, but baking time can vary by oven.
- Cool completely on the baking sheet. The pretzels will continue to crisp as they cool. Store in an airtight container at room temperature for up to 1 week.
Notes
Mini Pretzels: Use your favorite mini pretzel shape—twists or snaps/waffles. During the holidays, festive pretzel shapes are fun. For an extra buttery flavor, try butter snaps (you’ll need about 1⅓ of a 12-ounce bag to reach a total of 16 ounces).
Spicy Variation: Add a kick by stirring ½ to 1 teaspoon of ground cayenne pepper into the seasoning mix, depending on your preferred level of heat.
Nutrition
Serving: 22pretzels | Calories: 160kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 192mg | Potassium: 133mg | Fiber: 2g | Sugar: 0.01g | Vitamin A: 188IU | Vitamin C: 0.4mg | Calcium: 13mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
