Dilly Pretzels Recipes

EASY SEASONED PRETZELS WITH GARLIC, DILL AND RANCH SEASONING.

Steps:

• Add 8 oz of Orville Redenbacher oil to seasonings.
• Drizzle about 1/4 of the seasoning & oil mixture. Stir. Repeat until all of the seasoning and oil mixture has been added to the pretzels.
• Store covered for freshness. I like putting them in mason jars with lids and giving some away!
• Here's the hard part. Give these garlic and dill seasoned pretzels a good 24 hours before serving them. The flavors will soak into the pretzels and will be so delicious!! Make sure to give the pretzels a good stir every hour or so.
• Store in a sealed container for freshness. I like putting these pretzels in mason jars and giving them away (think teacher gift or hostess gift).

MARINATED PRETZELS

Steps:

• Break the pretzels into a large bowl.
• In a medium bowl, blend the olive oil, ranch-style dressing mix, garlic powder and dill weed. Pour the mixture over the pretzels. Marinate 1 hour, tossing approximately every 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread the marinated pretzels on a large cookie sheet. Bake approximately 10 minutes. Allow the pretzels to cool, then serve.

DILL/RANCH PRETZELS

Steps:

• 1. Put pretzels into large bowl
• 2. Pour half of the oil over the pretzels and "toss" like a salad to coat the pretzels
• 3. Pour remaining half of oil over pretzels and "toss" again
• 4. Add dill weed to package of ranch dressing mix and mix slightly in the package
• 5. Sprinkle about half the dill weed/ranch mix over pretzels and "toss" like a salad
• 6. Sprinkle remaining dill weed/ranch mix and toss pretzels again
• 7. "Toss" pretzels every 10-15 minutes (give or take) until they are no longer shiny (oil is dry)- prob about 45 min - 1 hr
• 8. Store in plastic bags or airtight container. Pretzels are good for at least 2-3 weeks.

DILLY PRETZELS

Steps:

• Spread pretzels in an ungreased 15x10x1-in. baking pan. Combine oil, dressing mix, dill, lemon-pepper and garlic powder; pour over pretzels and mix well. Bake at 350° for 12-15 minutes, stirring every 5 minutes. Cool. Store in an airtight container.

SEASONED PRETZELS

Steps:

• Preheat oven to 200°F (93°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
• Break the pretzels into pieces. Place them in a large zipped-top bag or in a large bowl. Add the oil and the spices. Shake/stir together very well. Sometimes I shake or it, let it sit for a minute, and shake or stir it again. You want every piece coated very well. If you find there aren't enough spices coating the pretzels, add more spices to your taste.
• Spread the pretzels onto the prepared baking sheet. If they don't all fit in a single layer, use two sheets. Bake for 50 minutes, stirring every 15 minutes. Remove from the oven and cool completely.
• Pretzels stay fresh covered tightly at room temperature for 3 weeks. They won't last that long!

GARLIC DILL PRETZELS

Steps:

• Put the pretzels into a huge bowl and sprinkle with all the seasonings. Add the oil and butter buds and stir well.
• Cover and let sit for about 4 hours. I've often eaten them right away but they will taste better after a few hours or even the next day.

CRACK PRETZELS

Steps:

• Pour the pretzels into a gallon-size zip top bag. In a small bowl stir together the oil, garlic salt, dill, and ranch dressing mix. Pour the mixture over the pretzels and seal the top. Shake to cover the pretzels in the seasoning. Allow the pretzels to marinate overnight, turning the bag 3 to 4 times to get everything coated.