Seasoning and Baking Process

• First, preheat your oven to 300°F (150°C). This low and slow baking temp helps the pretzels get crispy without burning the seasoning.

  Next, grab your extra-large rimmed baking sheet and give it a good spray with nonstick cooking spray. This step prevents the pretzels from sticking as they bake and makes cleanup easier.
• ½ cup vegetable oil1 packet (1 oz) Ranch seasoning mix¾ teaspoon sugar¾ teaspoon garlic powder½ teaspoon dried dill weedA pinch of cayenne pepper (add more if you like heat!)
• Pour the seasoned oil mixture over the pretzels in your prepared bowl or directly on the baking sheet if you’re confident in tossing without a mess. I usually use my hands because it’s the easiest way to make sure every pretzel is evenly coated. Don’t be shy—gently toss and mix until all the pretzels glisten with that tasty Ranch seasoning.

  Once coated, spread the pretzels in an even single layer on your baking sheet. This helps them bake uniformly and keeps them crisp.
• Pop the tray into your preheated oven and bake for 20 minutes. Halfway through the baking time (around 10 minutes), take the tray out and stir or shake the pretzels to ensure even baking and prevent any burning.

  Once the 20 minutes are up, give them one final stir right out of the oven. Let the Ranch Pretzels cool completely on the baking sheet; this is when they crisp up fully.
• After pulling your Ranch Pretzels from the oven, it’s crucial to let them cool completely on the baking sheet before storing or serving. This step allows the oil to set and the pretzels to crisp up perfectly. Trust me, skipping this can result in soggy snacks, and nobody wants that.