This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN ABOUT 1½ hrs

Marinated Pretzels

Read Reviews (69)

"Large, salted sourdough pretzels work best for this appetizer. The marinade gives them a tangy, addictive flavor that's wonderful for parties, and goes well with any beverage." — Sue

Ingredients Edit and Save

Watch video tips and tricks

Caramel Snack Mix

Baked Buffalo Wings

Spicy PBJ Wings

Tomato Basil Crostini

How to Make Homemade Chips

Parma Crisps

Buttery Soft Pretzels

Sugar Glazed Pecans

Potluck Pepperoni Bread

Garlic: Fresh Vs. Powdered

Types of Cooking Oil

Original recipe makes 16 servings Change Servings

1 (15 ounce) package pretzels
3/4 cup olive oil
1 (1 ounce) package dry Ranch-style dressing mix

3 tablespoons garlic powder
3 tablespoons dried dill weed

Check All Add to Shopping List

Directions

Break the pretzels into a large bowl.
In a medium bowl, blend the olive oil, ranch-style dressing mix, garlic powder and dill weed. Pour the mixture over the pretzels. Marinate 1 hour, tossing approximately every 10 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Spread the marinated pretzels on a large cookie sheet. Bake approximately 10 minutes. Allow the pretzels to cool, then serve.

Kitchen-Friendly View

PREP 1 hr 10 mins
COOK 10 mins
READY IN 1 hr 20 mins

ADVERTISE WITH US

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.

—Luvchocolate100

See full review »

Most Helpful Critical Review

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.

—amydoll

See full review »

81 Ratings

See other versions of this recipe!

Sep 22, 2007

My family makes pretzels similar to these...however they don't need to be baked. Prepare and let the pretzels "marinate" in the oil mixture for 8 to 10 hours (shaking or stirring every so often to get the oil distributed) and the mixture will soak into the pretzels. Also, replace the oil with popcorn oil for added flavor (as mentioned by another reviewer as having done). These are addicting!

—Chikee

See full review »

Feb 07, 2011

These were so easy and went over very well at a Supebowl party. I did use vegetable oil as per some reviewers advice. While I love olive oil it does have a very distinctive flavor that I just didn't see lending itself well to such a "snacky" food. I used 1 tbls of both the garlic powder and dill as well, again per reviewers advice. I will certainly make these again and again.

—Jena

See full review »

Feb 23, 2010

Excellent recipe that is sooooo simple! I took the advice of others and used vegetable oil vs. olive oil and cut that to a little over 1/2 cup. I also used 1 tbsp. each of garlic powder and dill vs. three. I put everything into a tupperware container to toss and marinate. I think you just have to judge with your oven - start with a low temp. and toss every 10 minutes until done.

—Jillian

See full review »

Jun 06, 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.

—Sarah Jo

See full review »

Oct 20, 2011

very good! but I don't bake them just let sit for a day or two shaking occasionally

—leftoverQueen

See full review »

Mar 13, 2006

AWESOME! so good and so easy! i used a bag of mini twist pretzels, a little less oil, 1 1/2 T garlic powder, 1 T dill weed & baked at 250 degrees for 30 min (stir every 10) = turned out great! will definately be making these again! =)

—Nickie P

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Spicy Party Pretzels

Spicy Pretzels

No Cook Pretzels with a Kick

Easy Marinated Mushrooms

Bacon Wrapped Pretzels

Jean's Marinated Mushrooms

Mary McCormack's Marinated Mushrooms

Bar Stool Pretzels

Candy Coated Pretzels

Marinated Cauliflower

ADVERTISE WITH US

Nutrition

Calories
104 kcal
5%

Carbohydrates
3.1 g
< 1%

Cholesterol
0 mg
0%

Fat
10.2 g
16%

Fiber
0.3 g
1%

Protein
0.5 g
< 1%

Sodium
140 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Marinated Pretzels

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 104
Calories from Fat: 92

% Daily Value *
Total Fat 10.2g 16 %
Saturated Fat 1.4g 7 %
Cholesterol 0mg 0 %
Sodium 140mg 6 %
Potassium 47mg 1 %
Total Carbohydrates 3.1g < 1 %
Dietary Fiber 0.3g 1 %
Protein 0.5g < 1 %
** Sugars 0.4g
** Vitamin A < 1 %
Vitamin C < 1 %
Calcium 2 %
Iron 4 %
** Thiamin 1 %
** Niacin 1 %
** Vitamin B6 4 %
** Magnesium 1 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.