Magic Pretzel Bites
Ingredients
- 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) ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
419
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).