Dill Pickle Ranch Pretzels (Printable Version)
Crispy pretzels coated in tangy dill pickle and ranch seasoning blend
# What You Need:
→ Pretzels
01 - 1 pound small pretzel twists or sticks
→ Coating
02 - 1/2 cup vegetable oil
03 - 1 packet (1 oz) ranch dressing seasoning mix
04 - 1 tablespoon dried dill weed
05 - 1 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1 teaspoon dried parsley
08 - 1 tablespoon dill pickle juice
09 - 1/2 teaspoon salt
# Directions:
01 - Preheat oven to 250°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together vegetable oil, ranch seasoning mix, dried dill, garlic powder, onion powder, dried parsley, dill pickle juice, and salt until well combined.
03 - Add pretzels to the bowl and toss until evenly coated with the seasoning mixture.
04 - Spread the coated pretzels in a single layer on the prepared baking sheet.
05 - Bake for 45 minutes, stirring every 15 minutes to ensure even coating and baking.
06 - Remove from oven and allow pretzels to cool completely before serving or storing in an airtight container.
# Expert Tips:
01 -
- The pickle juice trick makes them taste like you spent way more effort than you actually did
- They stay crunchy for days if you can manage not to eat them all in one sitting
02 -
- Stirring every 15 minutes is non-negotiable unless you want some pretzels burnt and others barely coated
- They might seem slightly soft when you first take them out but they crisp up beautifully as they cool
03 -
- Double the batch immediately because one pound disappears faster than you'd believe
- Let them cool completely before tasting or you'll think they're not done yet