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If you like Dot’s Pretzel Twists, you’re going to love this recipe for Spicy Pretzel Sticks. They are easy to make and full of flavor. A little spice, a pinch of tang, and a touch heat. Oh my!
A sweet lady at our church brings pretzels to church when we have a potluck dinner, and my husband insisted that I get her recipe! The original recipe instructs to place the pretzels in a gallon bag and blend them every 15 minutes for an hour, advising they were best after 24 hours.
Well, you know me and how I like to tweak recipes. I thought, who wants to wait an entire day before they can enjoy these pretzels? Why not bake them as you would for a snack mix? And so I did. They turned out delicious, and you can eat them as soon as they have cooled!
This recipe is very similar to Dot’s Homestyle Pretzels. Our family first tried Dot’s on a weekend music trip, as we like to take our own snacks on the road to save a bit of money. We loved the spicy flavor of these pretzels. But they can be quite pricy, listing at $6.94 for a 16 oz bag. Ay yai yai.
The perfect alternative is to make your own at home. My husband loves these pretzel sticks and wants me to make them all the time. Which is easy to do as they only take about 40 minutes to make, which includes the baking time.
Need More Snack Ideas?
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Ingredients for Spicy Pretzel Sticks
(See the full recipe at the bottom of this post.)
- pretzels (or dipping sticks)
- vegetable oil
- ranch dressing mix
- garlic powder
- lemon pepper
- smoked paprika
- cayenne red pepper
Instructions for Making this Recipe
Preheat oven to 200 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.
Place pretzels in a roasting pan.
For this recipe you may use 16 oz of regular pretzels or 24 oz of pretzel snack rods. I like using the snack rods as they are about the same size as Dot’s pretzel twists. If you want to save even more money, Aldi Grocery has regular pretzels that are a bit larger in size than Great Value. Or you might like thin pretzels as another option.
Prepare the Spice Mixture
Using a glass measuring cup, combine the vegetable oil, ranch dressing mix, garlic powder, lemon pepper, smoked paprika, and red cayenne pepper. Whisk together until everything is blended.
Pour the spice mixture over the pretzels, stirring as you pour so all the spices are blended in the oil. Be sure to scrape out every drop with a rubber spatula.
Gently stir the pretzels until all are coated in the oil and spices.
Cover the roasting pan with a lid and place in a preheated oven. Bake for 30 minutes, stirring after 15 minutes and again at the end.
Allow to cool before serving. Store in a tightly covered container for up to a month, although I doubt they will last that long.
I like to store them in a 2-quart container, which works perfectly for afternoon snacking.
To serve, place pretzels in a pretty bowl. This recipe will serve 12-16 people.
See more Snack Ideas Here. Browse Appetizers Here. View Recipes with Pretzels Here.
Spicy Pretzel Sticks
Ingredients
- 16 oz pretzels or 24 oz dipping sticks
- 2/3 cup vegetable oil
- 2 1/2 tablespoons ranch dressing mix
- 1 teaspoon garlic powder
- 1 teaspoon lemon pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne red pepper
Instructions
- Preheat oven to 200F degrees. Gather your ingredients so that you have everything close at hand on the counter or table.
- Place pretzels in a roasting pan. (For this recipe you may use 16 oz of regular pretzels or 24 oz of pretzel snack rods.)
Prepare the Spice Mixture
- Using a glass measuring cup, combine the vegetable oil, ranch dressing mix, garlic powder, lemon pepper, smoked paprika, and red cayenne pepper. Whisk together until everything is blended.
- Pour the spice mixture over the pretzels, stirring as you pour so all the spices are blended in the oil. Be sure to scrape out every drop with a rubber spatula.
- Gently stir the pretzels until all are coated in the spiced oil.
Bake the Pretzels
- Cover the roasting pan with a lid and place in a preheated oven. Bake for 30 minutes, stirring after 15 minutes and again at the end.
- Allow to cool before serving. Store in a tightly covered container for up to a month, although I doubt they will last that long.
- This recipe will serve 12-14 people. I like to store them in a 2-quart container, which works perfectly for afternoon snacking.
Nutrition
