Monday, February 1, 2016
Seasoned Pretzels Recipe
With this year’s Super Bowl only a week away, I wanted to share one of my favourite snack recipes. My grandma made these seasoned pretzels for years and now I’m taking over the tradition. My family requests that I make them every couple months and friends always ask for the recipe. These pretzels are so flavourful and very easy and inexpensive to make. This recipe makes a large batch which is necessary since they are very addictive.
Seasoning the pretzels is a two step process. First, the ingredients are combined and heated in a pot on the stove. It’s important that the mixture gets hot but doesn’t come to a boil. Otherwise, it may burn a bit and compromise the flavour.
Next, the mixture is poured over the pretzels and then baked in the oven to help the seasoning stick to the pretzels. Although my batch below has a combination of twist and stick-shaped pretzels, I recommend using all twists if you can since they hold more seasoning than the sticks. The small twists are easier to use than the larger ones since this recipe involves a lot of stirring that can break larger pretzels. If you can find those little square pretzels, they work even better.
3 lbs. pretzels (I used three 454g bags)
1 cup oil
1 package (28g) ranch dressing powder (I used Hidden Valley)
1 tsp garlic salt
1 tsp lemon pepper
1 tsp dill weed
1. Preheat oven to 325 degrees.
2. Place pretzels in a large roasting pan or disposable aluminum foil pan.
3. In a small saucepan, whisk together the remaining ingredients. Heat until mixture is warm and well combined, stirring often, but do not let it boil.
4. Pour the mixture over the pretzels and stir well to coat.
5. Bake the pretzels for 25-30 minutes, stirring every 5 minutes (be sure to mix in any seasoning that settles at the bottom of the pan, especially in the middle). You will know when the pretzels are done because the coating of seasoning will turn from shiny to matte.