Marinated Pretzels

This recipe is super yummy as is. I remember my grandma used Reddenbockers (sp?) popping oil as the main oil instead, but EVOO works, too.

Easy recipe just like grandma used to make!

I made them with the ranch, 1 Tbl. Garlic powder and 1 Tbl Dill. I used 1/2 cup canola oil. I let them marinade for 1 hour and then put them in the microwave for 3 minutes but stirring after every minute. Delicious!

Made it according to the recipe the first time, and brought it to a party for friends to try. The general consensus was positive and they are definitely good with a cold beer. I fwlt it was too heavy on the garlic. I have since made them two more times, both times lessening the garlic powder from 3 T to 1 T and then adding 2 T of other salted spice mixes. Tried Penzey’s Fox Point – excellent. Also tried We Dat’s Original – also excellent. I’m going to continue to experiment, using these ratios, as these pretzels are turning out great. I’ve have been baking for 15 minutes at 250 degrees to avoid over browning. Thanks for posting this recipe! I encourage others to try it and experiment a little!

Taste great with honey wheat pretzels.

My entire family loved this recipe as is!

I followed the recipe exactly. In my opinion, there was too much oil and way too much garlic. If I were to do these again, I would use vegetable oil, 1 tsp garlic and cut the dill in half. These are going in the trash.

My favorite pretzels! Reduce oven temperature to 250 and baked for 5 min

Try this with the Hidden Valley Ranch Fiesta Ranch. They are to die for!!

I’ve made these for years. Its one of those special treats, but so addicting! I use grapeseed oil, add 1/2 tsp onion salt and 1/2 tsp of lemon pepper to my mix in addition to what is listed here. I never put mine in the oven. I use the microwave. Make sure the pretzels are in a large/deep microwave bowl. Stir well, microwave on high for 2 minutes. Stir again, microwave again for 2 minutes. Stir well, cover and let cool. Keep the mouth wash handy!

I made some changes. 1/2 c popcorn oil, 1tbsp each seasoning plus packet of ranch. Toss pretzels in oil then sprinkle seasonings and shake all in paper bag. I shook them 5/6 times in couple hours bonus is paper bag soaks up some excess oil

These are addictive! As others have stated, no need to bake. Just toss and bag them. So easy!

Great recipe. My fiance loves it. I had to make a few tweaks, though. There was way too much garlic. I dropped it down to a single tablespoon of garlic instead of three. You also don’t need that much oil. Depending on what you use, start with a quarter of a cup, mix in the seasoning, and add oil until it’s loose and will easily spread over the pretzels. I usually end up with nearly half a cup. And I never use large pretzels like is suggested. I use pretzel sticks.

Halfway through mixing ingredients I realized I only had garlic salt (instead of garlic powder). If you’re in the same boat, no worries– you can sub in garlic salt and it will still taste great!

I used 1/2 c vegetable oil and slightly less than 2 tbsp each of the dill and garlic. A big hit at work. One cannot purchase in flavoured pretzel chunks here so I used sourdough pretzel twists from the bulk food store. I plan to try this recipe using nacho cheese seasoning.

Love this stuff! I use 2 tbsp of dill, 2 tbsp of garlic powder. 1 cup of vegetable oil. A Large bag of oyster crackers, 12 oz bag of pretzels and a box of cheez it crackers. Bake for an hour at 250 stirring every 15 min! So very yummy

Been making these for years, but with mini pretzels. They are fabulous and everyone asks for the recipe. I am going to try these with the big sourdough pretzels from Costco. Yum! (Only bake for 5″ if using mini pretzels.)

I used a 20 oz bag of mini pretzel sticks, used olive oil and only a 1/2 cup, doubled the ranch mix because I love ranch, cut the cayenne in 1/2 and put extra 1/2 teaspoon of garlic salt. Perfection! Quite a little kick. Can’t imagine if I’d used the full amount of cayenne or less pretzels. These are perfect!

Way way way too much dill weed and probably too much garlic. I couldn’t even taste the ranch dip by the time I was done. Then there was the ton of seasoning all over everything trying to eat it. I even had a bigger bag of pretzels than this recipe called for. I ended up pouring the pretzels in my collander and sifting out as much of the seasoning as I could. It is somewhat edible but it will take a while to get the dill taste out of my mouth. I will try it again but with much less dill weed and garlic. Again I can’t even taste the ranch. I’ve made ranch pretzels before but my ranch was always clumpy with the oil so I was looking for a better way to make them. Before I had coated the pretzels with oil then added the dip which made the dry seasoning clumpy. I also tried mixing them together but I couldn’t taste the ranch (maybe too much oil). Maybe with a lot less dill and garlic I might get a recipe I can take to family gatherings.

As written, this recipe is flawed. ( eight people at the gathering all said the same). It requires much to much garlic powder and dill. A third of the amount is sufficient . On the second try, I decreased the oil t 1/2 cup. With suggested changes from other reviewers I would give 4 stars.

My family has been making these for years. I always find the amount of seasoning overpowering. I finally tried using only 1/2 of a packet of ranch dressing and 2T of the Dill and Garlic Powder. Kept the oil the same (used Olive Oil just cuz I had more, I have also used Orville’s popcorn topping oil and canola… not much difference) Also I like to use a butter flavor pretzel. I should mention, I have made both with “marinading” and without and there was no difference. My fam liked the pretzels much better this time. I served with Champion Dip recipe from this site, awesome!