Perfect Seasoned Pretzels

Baked sourdough nibblet pretzels seasoned with lemon pepper, oregano, mustard powder, and light brown sugar to make these the perfect sweet & salty snack. These are a cinch to make and you will not be able to stop snacking on these!

SEASONED PRETZELS 2

Ladies and gents, snack time just got a whole lot better. For you and for my friends! This was one of the most requested recipes from my Tacky Sweater Party back in December. Consider this recipe my contribution to all the Super Bowl recipes circulating the web right now. I’m not really all that into the teams of this year’s game, but hey, the commercials will be awesome, I’m going to get to be with my friends, annnnd it’s one of the only days of the year where snacking all day is acceptable. And if you haven’t noticed yet, we are snack-a-holics. So I’m still just as excited for the big game as I usually would.

This is the first of a few Superbowl recipes we will be sharing between now and the big game. So stay tuned because we have some awesome finger food coming your way.

SEASONED PRETZELS

These don’t last long around here because my family loves pretzels in any way, but especially ones that are coated with savory herbs, spices, and butter. Oh yeah, did I forget to mention they’re coated with butter before all the spices? Oops! I hope you’ll forgive me 😉 Don’t be alarmed by the brown sugar… you can hardly taste it. It serves to counter-act all that salt action going on more than anything.

They are crunchy, salty, and perfect for those snack-attacks. Please tell me I’m not the only one that gets those little devils!

SEASONED PRETZELS 3

Guess what the best part about this recipe is?! You don’t even have to dirty a dish prepping them… it’s all done in a trusty ziploc bag. You add the pretzels, butter, and spices to the bag and shake them up real good! You want every single piece completely smothered in spices. The ones with the most spices taste the best, trust me. And I use sourdough pretzels for that exact reason… sourdough pretzels have more surface area for all the spices to cling to. Smart thinking, huh?

The pretzels keep for quite a long time, so they’re a wonderful make ahead recipe for parties or when you’re expecting guests. You could even make them now and they would probably keep until game day! But I doubt they would last that long.

SEASONED PRETZELS 4

Enjoy!

Perfect Seasoned Pretzels

Baked sourdough nibblet pretzels seasoned with lemon pepper, oregano, mustard powder, and light brown sugar to make these the perfect sweet & salty snack. These are a cinch to make and you will not be able to stop snacking on these!

Ingredients:

1 bag sourdough nibblets
½ cup unsalted butter
3 Tablespoons lemon pepper
2 Tablespoons light brown sugar
1 Tablespoon dried oregano
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard powder
¼ teaspoon seasoned salt

Directions:

  1. Preheat oven to 250F degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. Place pretzels in a large zipped-top bag. Add the melted butter, spices, sugar, and Worcestershire sauce. Shake them up real good! You want every single piece completely smothered in spices.
  3. Spread the pretzels onto the prepared baking sheet. Bake for 1 hour, making sure to stir the pretzels around two or three times during baking. Remove front he oven and allow to cool.
  4. Pretzels stay fresh covered tightly at room temperature for 3 weeks… if they last that long.