Spicy Garlic Pretzels

August 8, 2014

Guys (let’s be real: ladies), I’m really into snacks.  Extra crisp apple slices, crunchy celery sticks, a handful of almonds — something with a satisfying texture and lots of flavor.  You might not agree that celery has a lot of flavor, but I actually love it.  Celery and lettuce are actually two of my favorite crunchy foods, because I’m weird like that.  Another thing I love? Pretzels.

Spicy Garlic Pretzels from @hiddenfruitnveg

Plain pretzels can be pretty boring and store bought flavored pretzels are usually loaded with weirdo ingredients I try to stay away from.  Plus, not many are gluten free, dairy free, etc so I they’re not something I can put out at a party — which is a pretty important quality for me in a snack.  I love making flavored pretzels at home (See Vegan Ranch and Sweet Mustard!) so when a craving struck for something spicy and reallllly garlicky, I knew just what to make.  Everyone else craves garlic, too, right??  Plus they go perfectly with beer.  Or in a beer mug, apparently.

Spicy Garlic Pretzels from @hiddenfruitnveg

Side note:  It’s Josh’s birthday next week and we’ve been trying to think of a way to celebrate on Saturday.  Our original plan was to float lazily down a river in a tube with some beer (for the lady) and some kind of whiskey drink (for the gentleman) but elevated E. coli levels in the river shut that plan down FAST.  Anyone have a killer idea for a birthday celebration?  He’s turning 26, which is practically 30, and more or less rounds to 50, so we’re basically going to pick up an AARP card on our way home.  Have to do something crazy fun before we commit to a live of being old 😉


5.0 from 1 reviews

Spicy Garlic Pretzels
Serves: 16

  • 1 lb bag of pretzels (I recommend unsalted, but whole wheat, GF, any kind and shape will work, as long as they’re not the really thick hard ones)
  • 2½ tsp garlic powder
  • 1 tbsp. ranch powder (vegan recipe here), use 2 tsp. if using store bought
  • 1 – 1½ tsp red pepper flakes
  • 1 tsp lemon pepper
  • salt (optional)
  • ½ c extra virgin olive oil or preferred oil

  1. Whisk seasonings in oil (except salt). I recommend starting with a smaller amount of red pepper.
  2. Transfer the pretzels to a large, sealable plastic bag.
  3. Pour the oil mixture over the bag, seal it up, and shake, shake, shake. Taste the pretzels and add more red pepper flakes if desired and salt (if you started with unsalted pretzels) to taste. I normally don’t add any salt.
  4. Let sit for 1 hour to several days. Longer = better. Periodically shake the bag to redistribute the seasonings.

I recommend transferring the pretzels into the bag by hand, or you’ll get pesky pretzels crumbs from the bottom of the package.
This will keep for up to a month, well sealed, possibly longer. I’ve never had them last that long!
Goes great with dill dip. The creamy coolness helps temper the spice.

Nutrition Information
Serving size: 1 oz Calories: 160 Carbohydrates: 23 Fiber: 1 Protein: 1



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    PassTheKnife Aug 10, 2014

    Yum, what a great snack, so many wonderful flavors to make too!

    Joanne Aug 10, 2014

    Well I’m 27 so when exactly does my AARP card arrive?! 😛

    These pretzels are such a fun snack! I’d probably eat them all in one sitting, but that’s the whole point, right? 😛

    cheri Aug 08, 2014

    Hi Kelly, I’m a snacker too! clever idea!

    Julia Aug 08, 2014

    The only thing I love more than pretzels is ranch-flavored snacks. UGH, these are just pure perfection! Have a wonderful time on your booze cruise down the river this weekend. Sound like lots of fun!! xoxo