Best Garlic Dill Pretzels Recipes

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EASY SEASONED PRETZELS WITH GARLIC, DILL AND RANCH SEASONING.



Easy Seasoned Pretzels with Garlic, Dill and Ranch seasoning. image

These garlic, dill, and ranch seasoned pretzels are the most flavorful and delicious pretzels you will ever have! Not a ton of ingredients and easy to make. Makes a big batch to share and/or give away (think teacher gifts or hostess gifts). This is a no bake recipe.

Provided by Momcrieff | Susan Moncrieff

Categories     snack

Time 10m

Number Of Ingredients 7

8 oz of Orville Redenbacher Oil
1 TB garlic powder (NOT garlic salt)
1 TB dill weed
1 Package Original Hidden Valley Ranch Dressing
(If you have the container of Hidden Valley Ranch Dressing, use 3 tablespoons)
2 1 lb large pretzel twists (the big thick ones!)
2 1 lb pretzel bites

Steps:

  • Add 8 oz of Orville Redenbacher oil to seasonings.
  • Drizzle about 1/4 of the seasoning & oil mixture. Stir. Repeat until all of the seasoning and oil mixture has been added to the pretzels.
  • Store covered for freshness. I like putting them in mason jars with lids and giving some away!
  • Here's the hard part. Give these garlic and dill seasoned pretzels a good 24 hours before serving them. The flavors will soak into the pretzels and will be so delicious!! Make sure to give the pretzels a good stir every hour or so.
  • Store in a sealed container for freshness. I like putting these pretzels in mason jars and giving them away (think teacher gift or hostess gift).

SEASONED PRETZELS



Seasoned Pretzels image

Baked hard pretzels seasoned with lemon pepper, dill, and garlic powder. You will not be able to stop snacking on these!

Provided by Sally

Categories     Snacks

Time 1h

Number Of Ingredients 6

one 12-16 ounce bag hard pretzels
3/4 cup (180ml) oil (vegetable or olive)
1 and 1/2 Tablespoons lemon pepper
2 teaspoons garlic powder
2 teaspoons dried dill weed
optional: additional spices, see notes

Steps:

  • Preheat oven to 200°F (93°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  • Break the pretzels into pieces. Place them in a large zipped-top bag or in a large bowl. Add the oil and the spices. Shake/stir together very well. Sometimes I shake or it, let it sit for a minute, and shake or stir it again. You want every piece coated very well. If you find there aren't enough spices coating the pretzels, add more spices to your taste.
  • Spread the pretzels onto the prepared baking sheet. If they don't all fit in a single layer, use two sheets. Bake for 50 minutes, stirring every 15 minutes. Remove from the oven and cool completely.
  • Pretzels stay fresh covered tightly at room temperature for 3 weeks. They won't last that long!

DILLY PRETZELS



Dilly Pretzels image

This savory snack shapes up in mere minutes and disappears just as quickly. My family agrees that you can't eat just one. That's okay, though-making more is just a matter of coating purchased pretzels with spices. Our children are always happy to help! -Sharon Skildum, Maple Grove, Minnesota

Provided by Taste of Home

Categories     Snacks

Time 20m

Yield about 10 cups.

Number Of Ingredients 6

1 package (14 to 16 ounces) miniature pretzels
1/2 cup vegetable oil
1 envelope (.4 ounces) ranch salad dressing mix
1/2 teaspoon dill weed
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon garlic powder

Steps:

  • Spread pretzels in an ungreased 15x10x1-in. baking pan. Combine oil, dressing mix, dill, lemon-pepper and garlic powder; pour over pretzels and mix well. Bake at 350° for 12-15 minutes, stirring every 5 minutes. Cool. Store in an airtight container.

Nutrition Facts :

GARLIC PRETZELS



Garlic Pretzels image

Make and share this Garlic Pretzels recipe from Food.com.

Provided by Molly53

Categories     Savory

Time 1h5m

Yield 27 serving(s)

Number Of Ingredients 4

1 (27 ounce) bag of bite sized pretzels
3 tablespoons Worcestershire sauce
1 cup melted butter
1 1/2 teaspoons garlic powder (more may be added for extra garlicky flavor)

Steps:

  • Preheat oven to 250 degrees F.
  • Mix worcestershire sauce, butter and garlic powder.
  • Pour over pretzels and mix well.
  • Spread on a baking sheet in a single layer.
  • Bake for one hour, stirring every 15 minutes.

MARINATED PRETZELS



Marinated Pretzels image

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.

Provided by Sue

Categories     Appetizers and Snacks

Time 1h20m

Yield 16

Number Of Ingredients 5

1 (15 ounce) package pretzels
¾ cup olive oil
1 (1 ounce) package dry Ranch-style dressing mix
3 tablespoons garlic powder
3 tablespoons dried dill weed

Steps:

  • 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.

Nutrition Facts : Calories 104.1 calories, Carbohydrate 3.1 g, Fat 10.2 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 1.4 g, Sodium 140.4 mg, Sugar 0.4 g

GARLIC DILL PRETZELS



Garlic Dill Pretzels image

I've seen a ton of seasoned pretzel recipes here on "Zaar but none are exactly like the recipe that my sister and I developed. This is our favorite version. the original recipe called for a cup of Orville Redenbacher's popcorn oil but we were looking for a way to make it a bit cheaper with the same taste.

Provided by Margie99

Categories     For Large Groups

Time 4h5m

Yield 32 serving(s)

Number Of Ingredients 7

1 lb , small preztels
1 lb pretzel stick
1 package hidden valley ranch dressing mix
1 tablespoon dried dill
1 teaspoon garlic powder
1 cup vegetables or 1 cup canola oil
1 tablespoon Butter Buds

Steps:

  • Put the pretzels into a huge bowl and sprinkle with all the seasonings. Add the oil and butter buds and stir well.
  • Cover and let sit for about 4 hours. I've often eaten them right away but they will taste better after a few hours or even the next day.

Nutrition Facts : Calories 54.5, Fat 0.4, SaturatedFat 0.1, Sodium 192.8, Carbohydrate 11.4, Fiber 0.5, Sugar 0.4, Protein 1.5

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