Description

Baked Dill Pickle Pretzels are crunchy, tangy, and savory snacks that combine classic pretzels with bold dill pickle flavor. Coated in a buttery, seasoned mixture and baked until crisp, they make the perfect snack for parties, road trips, or just satisfying that salty craving. Easy to make and seriously addictive!

Ingredients

16 ounces mini pretzel twists
1/4 cup unsalted butter, melted
1 packet ranch seasoning mix (1 ounce)
2 tablespoons dill pickle juice
1 tablespoon dried dill weed
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper

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Instructions

Preheat Oven: Preheat the oven to 250°F and line a large baking sheet with parchment paper to prevent sticking and allow for even baking.
Mix Seasoning: In a large mixing bowl, whisk together the melted butter, dill pickle juice, ranch seasoning, dried dill weed, garlic powder, onion powder, and black pepper until the mixture is well combined and fragrant.
Coat Pretzels: Add the mini pretzel twists to the bowl and toss thoroughly, ensuring each pretzel is evenly coated with the buttery, seasoned mixture to infuse flavor.
Arrange on Baking Sheet: Spread the coated pretzels out evenly on the prepared baking sheet in a single layer so they bake uniformly and crisp up nicely.
Bake Pretzels: Bake in the preheated oven for 45 minutes, stirring every 15 minutes to make sure the pretzels crisp evenly and avoid burning on one side.
Cool and Serve: Remove the pretzels from the oven and let them cool completely on the baking sheet before serving or storing to help them maintain their crunch.

Notes

You can increase the amount of dill or pickle juice to intensify the dill pickle flavor according to your taste.
For a spicy kick, add a sprinkle of crushed red pepper flakes into the seasoning mix before coating the pretzels.
Store leftover pretzels in a sealed airtight container for up to a week to keep them crunchy.