Recipe by Jan Andrea
Adapted from "Wondertime" magazine (Dec/Jan 2008, page 52, by Ann Hodgman) I adore the flavored pretzel pieces you can get in the grocery store, but they're at least twice as much as the plain ones. This recipe doesn't quite replicate the taste, but if you use recipes 34573 and 209222 for the seasoning mixes, it comes out to be a lot less (plus then you have the seasoning mixes). And it's kind of fun to make, especially if you have kids who want to help you out. Preparation time includes 1 hour "marinading" time -- actual hands-on prep is closer to 5 minutes -- but does not include cooling time after the pretzels are cooked.
- 1 cup corn oil or 1 cup canola oil
- 1 ounce buttermilk ranch salad dressing mix (1 envelope, you can get this in bulk at warehouse stores, too, or use recipe 209222)
- 1⁄2 ounce garlic & herb salad dressing mix (1/2 envelope, or use recipe 34573 and add extra garlic powder, or just mince some actual garlic and )
- 1 teaspoon lemon-pepper seasoning
- 1 teaspoon dried dill
- 1 lb hard sourdough pretzels ("nibbles", or regular pretzels, the thicker kind, not skinny ones, broken into pieces. I like the "n)
Directions See How It's Made
- In a resealable 1-gallon bag, mix oil, salad dressing mixes, lemon-pepper seasoning and dill; seal and shake to mix (or just sort of squish it up in one corner of the bag). Add pretzels and toss until they're uniformly coated. Allow to set for about an hour, shaking occasionally.
- Heat oven to 300°F Spread coated pretzels on a large rimmed baking sheet lined with foil (I usually don't bother with the foil; it cleans up easily enough with a little soap) and bake, stirring every 10 minutes, for 30 minutes.
- Let pretzels cool completely, while stirring often (I haven't done this and they still turn out fine). Store them in an airtight container; they'll keep for 4-6 weeks, if you have enough self-control not to eat them.