Ingredients (~24 servings)
- 24 oz mini pretzels
- 3/4 cup unsalted butter, melted
- 1/3 cup vegetable oil
- 1 1/2 packets (1.5 oz) ranch seasoning (not dip mix – I use Hidden Valley Ranch Dressing & Recipe Mix)
- 1 1/2 Tbsp dried dill weed
- 1 1/2 tsp garlic powder
- 3/4 tsp onion powder
Mix the Ranch Seasoning Blend
Pour the pretzels into a large mixing bowl – you’ll need something big enough to toss them around without making a mess.
In a small bowl, combine the ranch seasoning, dill weed, garlic powder, and onion powder.
The ranch powder clumps at first but will distribute evenly once you start tossing.
Coat the Pretzels with Fat and Seasoning
In a liquid measuring cup, whisk together the melted butter and oil.
Gradually drizzle this over the pretzels, gently tossing with a rubber spatula until all pieces are coated.
Don’t dump it all at once or you’ll get uneven coverage.
Now gradually sprinkle the seasoning mixture over the pretzels in 3-4 additions, tossing gently after each addition.
Let the Pretzels Marinate for ~10 Minutes
This step is crucial – let the seasoned pretzels sit for 8-10 minutes, stirring from the bottom 2-3 times.
You’ll notice the buttery ranch mixture gets absorbed instead of just sitting on top.
While they’re marinating, preheat your oven to 250F with the rack in the middle position and line a rimmed half-sheet pan with parchment paper.
Bake Until Dry and Crispy
Spread the pretzels in an even layer on the pan and scrape any remaining seasoning from the bowl onto them.
Bake for 20-30 minutes, stirring every 10 minutes.
You’re looking for them to look dry and lightly crisped – they shouldn’t get dark brown or they’ll taste burnt.
I usually pull mine at ~25 minutes but keep an eye on them toward the end.
Cool Completely Before Storing
Let them cool completely on the baking sheet – they’ll continue to crisp up as they cool.
Store in an airtight container at room temperature for up to 1 week, but honestly they never last that long.
Ranch Pretzels
Ingredients
Ingredients (~24 servings)
- 24 oz mini pretzels
- 3/4 cup unsalted butter melted
- 1/3 cup vegetable oil
- 1 1/2 packets ranch seasoning (not dip mix – I use Hidden Valley Ranch Dressing & Recipe Mix) 1.5 oz
- 1 1/2 Tbsp dried dill weed
- 1 1/2 tsp garlic powder
- 3/4 tsp onion powder
Instructions
- Place pretzels in a large mixing bowl.
- In a small bowl, combine ranch seasoning, dill weed, garlic powder, and onion powder.
- Whisk together melted butter and oil in a measuring cup.
- Gradually drizzle butter mixture over pretzels, tossing with a spatula to coat evenly.
- Sprinkle seasoning mixture over pretzels in 3-4 additions, tossing after each addition.
- Let pretzels sit for 8-10 minutes, stirring from the bottom 2-3 times.
- Meanwhile, preheat oven to 250F and line a half-sheet pan with parchment paper.
- Spread pretzels in an even layer on the pan and scrape any remaining seasoning over them.
- Bake for 20-30 minutes, stirring every 10 minutes, until dry and lightly crisped.
- Cool completely on the baking sheet before storing.
