These zesty Italian seasoned pretzels are an addictive snack that is so easy to make, but hard to stop munching on.
I’ve found a million seasoned pretzel recipes online in the last few months, but almost all of them have ranch and dill weed. While I love those flavors, that just wasn’t what I wanted for my pretzels. I had a specific pretzel craving that needed solved. I blame the grocery store sample ladies.
My grocery store has the best free sample ladies. They are sweet older ladies who know me by name and pull me in for a hug when I’m in the store. They always give me the full scoop when it comes to the samples they are sharing, so I knew when Eileen told me the pretzels she had were good, that they would be. And boy, oh boy, were they good. The pretzels were full of flavor with a bit of garlic and a zippy and zesty, almost spicy finish. She looked at my face and said, see I knew you’d like those! But I was not prepared for the price tag on the little bag of pretzels- $5.
We immediately started our research on how we could make these awesome pretzels ourselves! (Read: we ate the whole darn bag) It took several tries and recipe variations to nail these zesty Italian pretzels, but I’ve finally come up with a copycat recipe that I think it every bit as good as the original. You’re going to love this one, but be warned. It’s hard to stop once you’ve started.
Zesty Italian Seasoned Pretzels
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Ingredients
- 1 15 ounce bag pretzels
- 1 .7 ounce packet Italian dressing mix
- 3/4 teaspoon garlic salt
- 1 teaspoon cayenne pepper
- 1/2 teaspoon dried parsley
- 1/4 cup butter (melted)
- 1/3 cup vegetable oil
Instructions
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Place the pretzels in a large resealable ziplock bag. Mix together the seasonings with the oil and butter and pour over the pretzels. Shake the bag to coat all the pretzels.
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Let the pretzels sit for 15 minutes and then shake the bag and flip it over to the other side. Let it sit another 15 minutes.
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Preheat the oven to 250 degrees. After 30 minutes of marinating the pretzels, spread the pretzels evenly on a large cookie sheet and bake at 250 degrees for 30-45 minutes, stirring halfway through the baking time. You’ll know the pretzels are done when no more oil seems to appear on the pretzels and they look well dried.
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Let cool. Store in an airtight container.
Nutrition
These pretzels are a great snack to take to a party or a picnic. Add some Cuban ham salad sandwiches and a strawberry lemonade shandywith it and you’re set!