Seasoned Pretzels

• Vegetarian

• Produce

  • 2 tsp Dill weed
  • 2 tsp Garlic powder

• Baking & Spices

  • 1 1/2 tbsp Lemon pepper
  • 1 Optional other spices - see notes

• Oils & Vinegars

  • 3/4 cup Oil

• Snacks

  • 1 bag Pretzels, hard

Found on sallysbakingaddiction.com

Description

Ingredients

• 1 bag hard pretzels (anywhere from a 12 - 16 oz bag is fine)
• 3/4 cup oil (canola, vegetable, olive)
• 1 and 1/2 Tablespoons lemon pepper
• 2 teaspoons garlic powder
• 2 teaspoons dill weed
• optional other spices - see notes

Directions

• Preheat oven to 200F degrees. 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. Add the oil and the spices. Shake it all together very well. Sometimes I shake it, let it sit for a minute, and shake it again. You want every piece coated very well. If you find there arent enough spices coating the pretzels, add more spices to your tastes. Sometimes I add up to 2 full Tbsp of the lemon pepper. Spread the pretzels onto the prepared baking sheet. If they dont all fit in a single layer, use two sheets. Bake for 50 minutes, making sure to stir the pretzels around two or three times during baking. Remove front he oven and allow to cool. Pretzels stay fresh covered tightly at room temperature for 3 weeks. They wont last that long!