Spicy Ranch Seasoned Pretzels
Crispy baked pretzels tossed in a buttery ranch seasoning with garlic and a spicy kick from cayenne, red pepper flakes, and hot sauce. An easy, addictive snack perfect for parties, game day, movie nights, and edible gifts.
Ingredients
- 1 pound mini pretzel twists or pretzel sticks about 16 cups; use sturdy baked snack pretzels
- 3/4 cup neutral oil such as canola, vegetable, or avocado oil
- 1 ounce dry ranch seasoning mix 1 packet, such as Hidden Valley; use reduced-sodium if desired
- 1 tablespoon dried dill weed
- 1 tablespoon garlic powder not garlic salt
- 1 teaspoon onion powder
- 1–1 1/2 teaspoons crushed red pepper flakes use 1 teaspoon for mild, up to 1 1/2–2 teaspoons for extra heat
- 1/2–1 teaspoon cayenne pepper optional, for spicier pretzels
- 1–1 1/2 teaspoons kosher salt optional, to taste, depending on saltiness of ranch mix
- 1–2 teaspoons Worcestershire sauce optional but recommended
- 1–2 teaspoons hot sauce such as Frank’s RedHot or Cholula; optional
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 225°F (about 110°C). This low temperature helps the pretzels dry out and soak up flavor without burning the spices.
- Line 1–2 large rimmed baking sheets with parchment paper. If desired, lightly spread a bit of oil on the parchment to prevent sticking.
- Place the 1 pound of mini pretzel twists or sticks into a large mixing bowl with plenty of room for tossing.1 pound mini pretzel twists or pretzel sticks
- In a separate medium bowl or large measuring cup, whisk together the oil, dry ranch seasoning mix, dried dill weed, garlic powder, onion powder, crushed red pepper flakes, cayenne pepper (if using), black pepper, Worcestershire sauce, and hot sauce (if using) until well combined and no large clumps of ranch mix remain. Taste a tiny drop to check saltiness and heat.3/4 cup neutral oil, 1 ounce dry ranch seasoning mix, 1 tablespoon dried dill weed, 1 tablespoon garlic powder, 1 teaspoon onion powder, 1–1 1/2 teaspoons crushed red pepper flakes, 1/2–1 teaspoon cayenne pepper, 1–2 teaspoons Worcestershire sauce, 1–2 teaspoons hot sauce, 1/4 teaspoon black pepper
- Pour the spicy ranch mixture over the pretzels. Gently toss with a large spoon or spatula until all the pretzels look shiny and evenly coated.1 pound mini pretzel twists or pretzel sticks, 3/4 cup neutral oil, 1 ounce dry ranch seasoning mix, 1 tablespoon dried dill weed, 1 tablespoon garlic powder, 1 teaspoon onion powder, 1–1 1/2 teaspoons crushed red pepper flakes, 1/2–1 teaspoon cayenne pepper, 1–2 teaspoons Worcestershire sauce, 1–2 teaspoons hot sauce, 1/4 teaspoon black pepper
- Divide the coated pretzels between the prepared baking sheets. Spread into as close to a single layer as possible so they bake evenly.1 pound mini pretzel twists or pretzel sticks
- Bake at 225°F for 45–60 minutes, stirring every 15 minutes. Each time you stir, bring the pretzels from the edges toward the center and redistribute the seasoning. After about 45 minutes, let one cool and taste; if it’s still slightly soft or oily, continue baking 10–15 minutes more.
- Remove the baking sheets from the oven and let the pretzels cool completely on the pans. They will crisp up further as they cool. Do not store them while warm to avoid trapping steam and making them chewy.
- Once completely cool, taste a few pretzels. If desired, lightly sprinkle with additional kosher salt or a pinch of extra cayenne or red pepper flakes and toss gently.1–1 1/2 teaspoons crushed red pepper flakes, 1/2–1 teaspoon cayenne pepper, 1–1 1/2 teaspoons kosher salt
- Transfer the cooled pretzels to airtight containers, jars, or zip-top bags. Serve in bowls for parties and game day, or portion into smaller bags for road trips and lunchbox snacks.
Notes
Yield: about 16 cups of seasoned pretzels (roughly 8–12 servings, depending on appetite). Plan about 1–2 cups per person if this is the main salty snack. Store completely cooled pretzels in airtight containers at room temperature for up to 2 weeks. For longer storage, freeze in freezer-safe bags for up to 2 months and thaw at room temperature. If they lose crunch, refresh on a baking sheet at 200°F for 10–15 minutes, then cool completely. For a mild version, skip the cayenne and reduce red pepper flakes to 1/2 teaspoon. For extra spicy, increase cayenne and red pepper flakes and use a spicy hot sauce.
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