Theresa Lucas

Theresa Lucas

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Dill Pretzel Recipe

My neighbor Chris from across the street shared this recipe with my Mom and boy are they delicious! They make a nice treat to snack on if you're taking a road trip, at a picnic or maybe while you're sitting around the fire on a summer night. It was almost as if it was made for someone like me who is, let's say, much-less-than-Gordon-Ramsey-savy in the kitchen  :-) 

Here's what you'll need to make Chris's Famous Dill Pretzels

32 oz. small pretzels

2 T dill weed

2 tsp garlic powder

2 tsp onion powder

1 envelope dry Ranch dressing powder

12 oz. Orville Redenbacher Popcorn oil (can substitute half canola and half popcorn oil)

2 one-gallon sized Ziploc bags

Mix all four spices in a bowl and then add popcorn oil. Mix together thoroughly.

In a large bowl, add some pretzels and drizzle oil mixture over them as you add all the pretzels. Toss all together thoroughly.

Once oil/spice mixture is evenly tossed over pretzels, divide them into 2 one-gallon Ziploc bags.

Over the next few hours (or overnight) flip over bags every now and then until mixture is absorbed. 

They are ready to eat when liquid is absorbed. No baking necessary! They will not be oily or soggy.

Here's a picture of the sandwich baggy I brought to work with me today - yum!

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