Dill Pickle Ranch Pretzels

Ingredients

• 1 packet Dry Ranch Dressing (dry ranch seasoning mix)
• 3 tablespoons Dill Pickle Juice (from dill pickles, can use any pickle juice)
• 1 teaspoon Dried Dill (dried dill weed)
• 1 teaspoon Dried Parsley (dried parsley flakes)
• 2 tablespoons Vegetable Oil (neutral oil for coating)
• 1 pound Mini Pretzel Twists (mini pretzel twists, any shape works)

Instructions

1. Gather Ingredients

   Measure out the dry ranch packet, pickle juice, dried dill, dried parsley, vegetable oil, and have the 1‑pound bag of mini pretzel twists ready.

   Time: PT2M

2. Make the Ranch‑Pickle Coating

   In a mixing bowl, whisk together the dry ranch dressing, dill pickle juice, dried dill, dried parsley, and vegetable oil until the mixture is smooth and evenly combined.

   Time: PT3M

3. Coat the Pretzels

   Add the entire bag of mini pretzel twists to the bowl. Using tongs, toss the pretzels until every piece is evenly coated with the ranch‑pickle mixture.

   Time: PT2M

4. Spread on Baking Sheet

   Pour the coated pretzels onto a rimmed baking sheet, spreading them out as evenly as possible. If excess coating pools at the bottom, drizzle it over the pretzels.

   Time: PT2M

5. First Half of Baking

   Place the sheet in a pre‑heated oven at 275°F and bake for 10 minutes.

   Time: PT10M

   Temperature: 275°F

6. Toss Mid‑Bake

   Remove the sheet, quickly toss the pretzels with the tongs to expose all sides, then return to the oven.

   Time: PT1M

7. Finish Baking

   Bake for an additional 10 minutes, or until the pretzels are golden‑brown and crisp.

   Time: PT10M

   Temperature: 275°F

8. Cool and Serve

   Remove the pretzels from the oven, let them cool on a rack for 5 minutes, then enjoy warm or store as desired.

   Time: PT5M

Nutrition Facts

Calories

467

Protein

8 g

Carbohydrates

80 g

Fat

12 g

Fiber

3 g