Last week we spent the day with friends at one of our favorite beaches. Of course we all brought snacks, because that’s just what one does when at the beach, right? One of my darling friends brought the yummiest pretzels ever…crispy, crunchy, buttery, with a hint of garlic…I could not stop eating them! I’ll just tell you now I that was hooked after the first bite. I got the recipe from her very soon after we got home, and I knew I had to try them right away. My kids and husband adore them too, and I’ve already had requests to put them in their school lunch–and school doesn’t even start for another seven weeks! These easy seasoned glazed pretzels are so delicious, I knew I needed to share them with you!
These are really a year round snack. In the summertime they’re great for the beach, the park, the pool, hiking–anywhere you need to take a quick & easy snack. If you’re looking for a fun school lunch idea or fall snack, these pretzels are a yummy choice. Put them out on your Thanksgiving table as an appetizer, and they are pretty much perfect game day food!
I also love how fast & easy they are to make. Start to finish, within 20 minutes or less, you have warm, out-of-the-oven pretzels ready for snacking and serving. You are going to LOVE these!!!
This recipe makes A LOT of pretzels. I’ve also made them using 2-16 oz. bags, and just halved the recipe except the ranch packet–I still used the whole packet. They still filled an entire one gallon freezer bag. If you shop at Sam’s Club or Costco or other warehouse store, and they sell these, you can use 1 1/2 barrels (36 oz. each) OR 1 barrel and 2-10 oz. packages.
The original recipe calls for 1-12 oz. bottle of Orville Redenbacher Popping/Topping Oil instead of the melted butter. I’ve had it both ways, and I like the butter better, but the oil is super good too. You really can’t go wrong–whatever you like best or have on hand!
- 5-10 oz. packages Rolo Braided Honey Wheat Pretzels
- 1 packet Hidden Valley Ranch Original Seasoning
- 2 T. garlic powder
- 2 T. dill weed
- 12 oz. melted butter
- 1 T. parsley flakes (optional)
- *A sprinkle of cayenne pepper for spicy pretzels!
- Lay out the pretzels on cookie sheets lined with aluminum foil.
- Using a whisk, combine the butter and spices in a large mixing bowl. Pour over pretzels, and use your hands to mix the pretzels with the butter mixture, making sure they're all covered.
- Bake at 225 degrees for 15 minutes, mixing and turning every 5 minutes.