Reviewed: Dec. 19, 2009

This was pretty good. I put these in little cellophane bags to give out at Christmas time. I do suggest reducing the amount of oil to 1/2. I used 1/4 olive oil and 1/4 vegetable oil. The olive oil taste was strong the first day as someone else had mentioned, but the second day, they tasted much better. I also reduced the garlic powder to 2 tablespoons and it was still a bit too garlicy, in my opinion. I did not have dill weed around, but I will make sure I get some next time. I used to love the oyster crackers made this way and I think it was the dill weed that gave it that yum factor! I will update my review when I try that! I recommend doing these as gifts because I had a couple of gift receivers who were diabetic and they could not eat the cookies that I baked, but they ate these.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Alison

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 31, 2009

I made these as the recipe says and they were way too seasoned. I made them to take to a party and barely any were eaten. I might try it again sometime and cut the ingredients in half or just brush the mixture over the pretzels before putting them in the oven.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kristin

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 13, 2009

My family found these waaaaay too garlicky!!! 3 Tablespoons garlic powder? Way too much. These ended up in the garbage. I think the recipe would be great, depending on your tastes, but personally I need to tone the garlic way down. Deserves to be fiddled with though, to find a good balance for you.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KSKMAMA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 8, 2009

Very good & very easy recipe. I used 1/2 a bag of pretzels, a .75 ounce packet of ranch drssing mix and 1 1/2 tbs of the seasonings; everything came out tasting really good. Since my family is big on garlic, I might up that a little more next time (it's not "just right" unless you stink like it all day, lol). I used the smaller waffle pretzels & 6 minutes was PLENTY of time to bake them, I am guessing the 10 minute timing probably pertains to the larger sourdough pretzels that the author of the recipe suggests using. In any case, thanks for sharing a cheap & easy snack recipe! :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ADZELL

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 20, 2009

I have been making a similar recipe and everyone loves them. Its a little different then this one. I use the big sourdough pretzels and break them into bite size peices, 3/4 Vegetable oil and only 2 tablespoons of dill and garlic (along with the ranch dressing packet). They are baked at 200 for 1 hour, stirring every 15 mins. Everyone asks me to bring them to cookouts! There is never any left overs.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Megs

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 1, 2009

Great flavor, but 10 minutes was too long in my oven. First batches were burnt. :(

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

PRINCESSLOLLY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 25, 2009

Very easy, and very popular at parties. My friend promised me that you don't need to bake them and she was right. You just flip the bag every few hours whenever you go into the kitchen. So simple and delicious (and ADDICTING!)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mom2perfection

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 18, 2008

Absolutely delicious. My coworker made these for an office party and they were gone in minutes.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HKWEDDLE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 30, 2008

I had these pretzels at a party and loved them. Was happy to find a recipe here for them. I love the addition of dill to the recipe! Gave a great taste!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Sheri

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 6, 2008

This is a GREAT recipe! I don't marinate them as long as suggested, and I omit the dill spice (but ADD RED PEPPER!) Gives a great zip!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Indiana Mommy

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 6, 2008

I make these all the time but the cook time and meaurements are different. I use about 3/4 of a pound bag of pretzels, 1 package of ranch, 1 tablesspoon garlic powder and 1 tablespoon of dried dill and definitely not olive oil! Use vegetable oil and use just slightly over 1/2 a cup. Cook at 250 and stir to coat every 15 minutes for 1 hour. I promise they will be perfection. I have made them for years and they have been a hit, each and every time.

Was this review helpful? [ YES ]
19 users found this review helpful

Reviewer:

Luvchocolate100

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 6, 2008

I liked the idea of this recipe, but I don't usually have dry ranch dressing mix on hand. I made up the core ingredients of seasoning that's in ranch dressing, used vegetable oil instead of olive (because olive oil tends to be a bit heavy when making snacks like this) and added about a 1/4 c. of grated Parmesan/Romano cheese. Tasty. Good change from your usual pretzel.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 6, 2008

This was just ok. I followed the recipe, except I used pretzel sticks. The olive oil seems way to strong, I could taste it in every bite. I would think an oil to just help it all stick to the pretzels would be better, vegetable oil maybe. Definitely cut back on the dill by a tablespoon or so. I love dill, but it was too much. I don't think I will make these again. Edit: By the next day the olive oil soaked in very nicely, blended with all the other flavors, and made this a hit with the family! I guess they just needed to set longer. I think I will still try veg. oil next time, and a little less of it, but I will probably try these again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 25, 2008

This is the 2nd "doctored up" pretzel recipe I've tried off this site and I have discovered that I think pretzels taste best by themself. Thanks anyway.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 17, 2008

These are excellent and so simple to make! I added a big dash of Old Bay also and mixed all in a gallon size zip lock baggie. Worked so well! Will make these again and again! Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Dottie

Cooking Level: Expert

Living In: Akron, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 6, 2008

To keep it low in cal, I only used 1/2 a cup of olive oil. I also altered it to 1 and 1/2 tbsp. of garlic powder instead of 3 tbsp. delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

truffled

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 30, 2007

Great and simple recipe. Also better for you than the recipes with popcorn oil. We love salty, so I added some lemon pepper and celery salt. Thanks

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lisa

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 24, 2007

This recipe is wonderful. I have made it before using oyster crackers instead of pretzels. The pretzels are better I think. Next time I'm going to cut the garlic powder a bit. But still a hit!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Heatherklaer

Cooking Level: Expert

Home Town: Plain City, Ohio, USA

Living In: Andover, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 26, 2007

Easy and good. I used Ritz Bits mini sandwich crackers instead of pretzels and they were gobbled up!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 26, 2007

Yummy! I made this recipe twice, using different pretzels each time. The first time I used broken rods. They were saltier and had a mild ranch taste. The second time I used waffle shaped pretzels. They had a bolder ranch taste. Both were a great snack though!

Was this review helpful? [ YES ]
0 users found this review helpful