The oven temperature and baking time has now been corrected.

They burned after only 20 minutes in the oven. I didn't have time to read the reviews before making but now I sure wish I had!

My aunt gave me this very same recipe. The first time I burned them! I followed the other members' advice, I baked it at 250 for 30 mins. Turned out excellent!

love them

Won't make again

Thank you to the other reviewers who said to bake at 250. These are easy and great! I will make them often.

OH, YUM!! Made recipe exactly as stated except for oven temp. Cooked at 250 degrees and turned every 5-6 minutes to make sure they wouldn't burn. Cooked for 45 minutes and they came out perfect. Everyone loved them and were disappointed there weren't more. This will definitely be a party food from now on. Thanks!

These weren't too bad. I debated between a three and four, but decided to go with a four because there was nothing REALLY wrong with them, they just arn't my thing. I decreased the oil to 2/3 cup, and baked for about 30 mins in a 250 degree oven, stirring once. If I were to make these again I might play with the seasonings somehow, but I think I'll just go with plain pretzels straight from the bag. Thanks for sharing, though.

After reading the numerous reviews for this recipe and looking at the other pretzel recipes posted on this site, I came up with some personal changes. I left out the cayenne, looking for more of a Buttermilk Ranch flavor rather than a Spicy Ranch flavor. I marinated my sourdough chunk pretzels in about 3/4 c. oil with the spices and found that to be plenty of "sauce"-there was still some left after baking. Then baked at a lower temperature on a cookie sheet with sides (jelly-roll pan). These were fairly good (& salty), though did not have a creamy buttermilk flavor like the brand name Ranch Sourdough Nuggets. These won't go uneaten by any means, but not sure if I'll try the recipe again.

These pretzels are awsome if made right. Oven temperature should be at 200. Using a thicker stick pretzel works better than twists. Put pretzels on a cookie sheet to bake, and stir pretzels every 15-20 min to make sure thay are coated, and the oil bakes in.

My son, now 12, has begged for this recipe for every school or Scout party for at least two years. I have had many teachers, Scout leaders, and kids' parents declare their love for it and beg for the recipe!! We keep the recipe as is BUT at 250 degrees, stirring after fifteen minutes and then each five thereafter, usually for a total of 35 minutes. Key is to scoop liquid from the bottom each time to recoat the pretzels-once the liquid at bottom is gone, they're done! Thinner salty pretzel twists work best for us. A belated bravo for a family favorite!

the 350 degree temp for an hour is too high- I ended up throwing these out for my party and just serving pretzels out of the bag. I will try the other suggestion of 250 for 30/45 but otherwise dissapointed.

I have made these a lot and they are always good. I did have to make a couple of changes....I put all the ingredients into a large zip-top bag and let the pretzels "soak up" the oil and spices for at least 30 minutes(or more), turn the bag often; also I baked at 250 for 30 to 45 minutes. Perfect! Thanks for sharing!!

Bake 250 degrees for 1 hour. Turn every 15 minutes. Very good.

AWESOME! Everyone loves them.

My husband will eat anything and he hated them.

Boy are these good! Only changes I made to the recipe were to reduce the oil to 2/3 cup, use garlic powder instead of garlic salt and add 1 T. Worchestershire sauce. Just enough heat to get your attention! Next time I may try decreasing the oil a little more and may try adding cereal squares and nuts to the pretzels. Thanks for the great recipe!