Description
These tangy dill pickle pretzels are baked low and slow for an extra-crispy finish and bold, zesty flavor. Made with simple pantry ingredients, they’re an easy, shareable snack that works just as well for parties as it does for everyday munching.
Ingredients
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10 oz mini pretzels
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⅓ cup vegetable oil
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1 tbsp dill pickle juice
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1½ tsp dried dill
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½ tsp garlic powder
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½ tsp onion powder
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½ tsp salt
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Optional: pinch mustard powder or red pepper flakes
Instructions
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Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.
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In a mixing bowl, whisk together the vegetable oil, dill pickle juice, dried dill, garlic powder, onion powder, salt, and optional mustard powder or red pepper flakes until fully combined.
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Add the mini pretzels to the bowl and toss gently until all pieces are evenly coated.
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Spread the pretzels in a single layer on the prepared baking sheet.
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Bake for 45 minutes, stirring every 15 minutes to ensure even baking and prevent burning.
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Remove from the oven once the pretzels are dry, lightly golden, and crisp.
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Let the pretzels cool completely on the baking sheet before storing.
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Transfer to an airtight container and store at room temperature.
Notes
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Baking at a low temperature allows the pretzels to crisp evenly without over-browning.
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Stirring during baking is essential for even texture and flavor.
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The pretzels will continue to firm up as they cool.
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Store in an airtight container to maintain crunch for up to two weeks.