Crack Pretzels - Bet You Can't Eat Just One

READY IN: 30mins
Recipe by Chef Shadows

These are so addictive! I gave this recipe to some folks who now make 2 batches a week! This was given to me by Joyce, a co-worker. Note : Please use the large pretzels broken into pieces, these absorb the oil and flavor better then nuggets, or small twists. added: 10/29/08

Top Review by Justlearning92

These turned out really yummy! The only bad thing that I noticed was that even though I added 1 tsp of garlic powder instead of the different salts it was still a bit salty. I did however add a little extra ranch powder which might have made it too salty. I also about halfway through baking added about a 1/4 cup parm cheese. I also added twice the cayenne pepper, however next time I think I'll add paprika instead. Also add 1/2 a cup of parm cheese at the beginning and less ranch.

Ingredients Nutrition

  • 1 ounce ranch dressing mix, hidden valley original Ranch dressing
  • 16 hard pretzels, broken into pieces (1 whole bag)
  • 34 cup oil, I use olive
  • 1 tablespoon dried dill weed or 1 sprig fresh dill weed
  • 12 teaspoon garlic salt
  • 12 teaspoon onion salt
  • 14 teaspoon cayenne pepper (optional)
  • 12 teaspoon kosher salt (optional)


  1. Preheat oven to 275°F.
  2. Mix oil, garlic salt, onion salt, Hidden Valley dressing in a bowl with pretzels to coat pretzels.
  3. Bake for 15-25 minutes at 250°F stirring several times.
  4. Remove from oven to cool, stirring frequently until cool and well coated with the dressing.
  5. I sometimes add extra kosher salt to this as well as some cayenne pepper for added zing.

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