Description
Baked Dill Pickle Pretzels are a tangy and crispy snack perfect for game days, parties, or road trips. Infused with dill pickle juice and a blend of dried herbs and spices, these pretzels offer a savory twist on a classic snack that’s both flavorful and easy to prepare.
Ingredients
Scale
Ingredients
- 4 cups mini pretzels (twists or sticks)
- 1/4 cup dill pickle juice
- 2 tablespoons olive oil
- 1 teaspoon dried dill weed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt (optional, depending on pretzel saltiness)
Instructions
- Preheat the Oven: Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper to ensure the pretzels bake evenly and don’t stick.
- Prepare the Coating: In a large mixing bowl, whisk together the dill pickle juice, olive oil, dried dill weed, garlic powder, onion powder, black pepper, and salt if using. This mixture will infuse the pretzels with tangy, savory flavors.
- Coat the Pretzels: Add the mini pretzels to the bowl and toss them thoroughly until each pretzel is evenly coated with the dill pickle mixture.
- Arrange Pretzels to Bake: Spread the coated pretzels out in a single layer on the prepared baking sheet. Ensuring they are not piled up will help them to crisp nicely.
- Bake: Bake the pretzels for 45–50 minutes, stirring once halfway through the baking time. This helps the pretzels to dry out and become perfectly crispy.
- Cool and Serve: Remove from the oven and allow the pretzels to cool completely before serving or storing in an airtight container to maintain their crunch.
Notes
- Store in an airtight container at room temperature for up to 1 week to maintain freshness.
- For an extra burst of flavor, sprinkle a bit of citric acid or crushed freeze-dried pickles over the pretzels after baking.
- These are ideal for parties, road trips, or as a game-day snack.
