Seasoned Hard Pretzels

Submitted by 2Bleu

"This recipe is adapted from a submission by Sharon Roth in the Fairplay Wilderness Camp School cookbook in Westminster, SC. My son Anthony attended the camp from 2000-2002. These are great taken on camping and fishing trips as they keep well once cooled."

 

• Ready In: 40mins
• Ingredients: 5
• Yields: 1 pound
• Serves: 8

ingredients

• 453.59 g hard pretzel (one pound box large type pretzels)
• 2.46 ml garlic powder
• 28.34 g package Hidden Valley® Original Ranch® Dressing
• 177.44 ml oil
• 118.29 ml yellow mustard, warmed (or 2bleu's Sweet Mustard Sauce for Pretzels and More! for an added treat)

directions

1. Preheat oven to 325°F Break pretzels into bite size peices.
2. Mix the garlic powder and dry dressing mix. Add oil and stir. Pour mixture over pretzels.
3. Toss gently to coat then let stand 10 minutes. Stir again and let stand again for another 10 minutes.
4. Spread on cookie sheet in a single layer and bake for 7 minutes.
5. Turn pretzels and bake another 7 minutes. Serve with warm mustard.

Reviews

[Southern Bug]

These were DELICIOUS with your mustard dipping sauce!!! Perfect for watching football. Everyone loved the flavors. I didn't deviate at all from the recipe. This will be a definite repeat for parties.

 

[Chef Sabrina A]

addictive - I used homemade ranch seasonings (from recipezaar). I also used about 1/2 cup oil - and still think it was too much (and I had just over a pound of pretzels). Next time, I will use less oil, and combine it with some mustard for an extra kick. Also, was a bit salty, so next time I'll either use salt-free pretzels or salt-free ranch seasoning.

 

[kdr_7]

Great superbowl snack.

 

[Debbb]

Tasty snack! I just thought there was too much spice mix making the taste pretty strong. I liked the idea of using pretzel nubs but could only find pre-seasoned ones. So, I used pretzel rods instead & broke them up into bite-sized pieces. I served as a party nibbler & they were quite well received.

 

[Chilicat]

These are awesome! I bought a tall jar of Utz whole grain pretzel sticks that were kinda plain and dry - this recipe spiced them right up! The pretzels just suck up all the sauce while they're in the oven so they don't look shiny or greasy at all. DH has commandeered the pretzel container and can't stop eating. This is definitely a keeper!