Baked Dill Pickle Pretzels
Ingredients:
1 bag mini pretzels (about 4 cups)
1 packet ranch dressing mix
2 tablespoons dill weed
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/2 cup unsalted butter, melted
1/2 cup dill pickle juice (freshly squeezed)
Directions:
Preheat oven to 275°F (135°C) and line a baking sheet with parchment paper.
In a large bowl, combine ranch seasoning, dill weed, garlic powder, onion powder, and black pepper.
Pour in melted butter and dill pickle juice and stir until the seasoning mix is fully incorporated into the liquid.
Add pretzels to the bowl and toss gently until they are evenly coated with the seasoning mixture.
Spread the coated pretzels in a single layer on the prepared baking sheet.
Bake in the preheated oven for 40-45 minutes, stirring every 15 minutes to ensure even crisping.
Once golden and crispy, remove from the oven and let cool completely before serving.
Prep Time: 5 minutes | Cooking Time: 40-45 minutes | Total Time: 50 minutes
Kcal: 210 kcal per serving | Servings: 6
Tips:
Make sure to stir the pretzels every 15 minutes for a golden, even crunch.
Let the pretzels cool completely for the best crisp texture.
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