Reviewed: Feb. 9, 2012

Even small clumps of dehydrated onion burned and developed an acrid taste within 45 minutes. It wasn't pretty either. I think this would work better with a more granulated mix like ranch and some time/temp tweaking.

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Reviewer:

Lauren

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: San Francisco, California, USA

Reviewed: Dec. 19, 2011

These are positively addicting! I don't see these lasting for very long in our home or if I take them to a party somewhere! I used a 16 oz bag of small traditional twist pretzels, along with 1/4th of another bag for 20 oz. I prepared butter mixture as stated but cut the garlic by 1/2 tablespoon (personal preference). I had pretzels waiting in a large bowl and I poured warm (not hot) butter mixture over the pretzels, stirring to coat. I placed them on a large jelly roll pan and baked for 15 minutes at 250 deg. I noticed they were browning, so I turned the oven down to 200 for the next half hour, then turned it up to 225 the last 15 minutes. I can't say enough about how fabulous these taste! I don't give out 5 star ratings often, but these pretzels deserve it! Thank you for sharing the recipe!

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Reviewer:

Cheryl

Cooking Level: Intermediate

Reviewed: May 23, 2011

Easy and tasty! I used 20 ounces of dipping sticks. I just tossed them in a large bowl (one bag at a time) and spread them on a full sheet pan. I only baked for 45 minutes. Fun snack for poker night!

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4 users found this review helpful

Reviewer:

MrsFisher0729

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Cooking Level: Expert

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

Reviewed: Apr. 20, 2011

I use half the butter, and melt it in a big microwave safe bowl. I stir in the remaining ingredients and then toss in the pretzels. Microwave for three minutes stiring after each one. (heat 60 sec, stir, heat 60 sec, stir, heat and stir one more time and allow to cool. I also use a mixture of sticks and mini twists.

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Reviewer:

klkjs

Reviewed: Dec. 16, 2010

Instead of butter, I used 1/2 cup of vegetable oil (so there's less of a chance of it going rancid before we eat it and to cut back on the fat just a bit) and I used my own homemade MSG-free/reduced salt onion soup "mix". A whole bag of "tiny twists" was perfect for this recipe. This was great, though I'd like to add some dill next time. That's a personal addition, no reflection on the original recipe. We all enjoyed these at family movie time.....even the husband! NOTE: Definitely don't skip the baking step. You might have an issue with soggy pretzels later if you do. Whatever you don't eat will keep well in air-tight Tupperware or freezer bags.

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7 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Nov. 26, 2010

I had to improvise a bit since I was at bf's parents house. They don't have all the ingredients and although I've made dry onion soup mix before, I didn't want to make it anyway--his parents can't have a lot of sodium, so I used Mrs. Dash instead. This worked just fine; although I made it a bit too spicy. I have to agree that you should watch the time depending on your oven. I'm not familiar with bf's parents oven and I think 1 hr was too much; they tasted a little overdone but its easy enough to just test each time you stir them. the parents really enjoyed them. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Oct. 26, 2009

These were ok to me, my freind loved them. It is a good idea, but I didn't really care for the tast of these. I didn't cook them but about 45 min cause I didn't want them to burn. I doubt if I will make these again.

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Reviewer:

norm

Cooking Level: Intermediate

Living In: Thomaston, Georgia, USA

Reviewed: Jul. 13, 2009

I made these for the 4th of July and I didn't have any left. I used sourdough pretzels, put them in a bowl and poured the mixture over them and mixed them up to distribute it evenly. I baked them according to the recipe and mixed them every 15 minutes. When they were done, I laid them on some wax paper to cool. Definitely will make again!

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Reviewer:

spanky

Cooking Level: Intermediate

Reviewed: May 12, 2009

I'm sure these would have turned out a little better if maybe I cooked them longer. Reading everyones reviews before I made them had me so nervous about burning them that I think I undercooked them so they were kind of stale more than they were crunchy. Either way they still had a really good flavor to them. I'll definitely make these again but just cook them to the time in the recipe as opposed to going by what others have said.

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4 users found this review helpful

Reviewer:

Brittany

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Edgewood, Maryland, USA

Reviewed: Feb. 24, 2009

I made these for a savory snack at my wedding. I ended up giving this recipe to a lot of my guests. It was easy. A great thing for my 10 year old step son (who always wanted to help) to be able to do most of. I did turn down my oven so as not to chance the burn that some commented on. It turned out great!!! Thanks so much for this recipe. It will make it in front of our tv for nascar and football.

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2 users found this review helpful