These spicy seasoned pretzels are an easy homemade snack great for dipping in hummus, guacamole or just eaten by themselves and easily adjusted to your taste!
I never used to be a salty-craving kind of person. Chips? Eh. Fries? Good, but not chocolate.
Pretzels? Ha, not even worth a second glance.
But lately, that’s all changed.
Don’t get me wrong, I am still very firmly planted in dessert world.
My affinity for something sweet (specifically pie and chocolate) hasn’t waned, I’ve just oddly become more and more into salty snack foods like spicy pretzels this summer (this made for a trying bathing suit season to say the least).
*This post is sponsored by partner, Sabra. All content and opinions are my own.
In a previous life I could sit in front of a bowl of chex mix and not be tempted in the least to stick my hand in there for even one taste.
And I’d probably be wishing I had something more similar to this pomegranate popcorn to snack on instead.
Today, I’d probably pick the pretzels out one by one until the bowl was left with just the cereal, breadsticks, crackers and whatever else is in that weird party snack.
I seriously can’t stop eating pretzels lately.
From those addicting AF honey-wheat braided stick ones to these fun “waffle” shaped square ones and every pretzel in between, I think I’ve eaten them all this summer.
My newest obsession? Turning them into my own sort of chex mix with these baked spicy seasoned pretzels.
The thing about salty snacks that I’m loving lately is mostly the savory spices that often accompany them.
So, combining that element with pretzels in a homemade version where I can control the seasoning pretty much makes these spicy pretzels my ideal snack.
Only made better by dipping in some guacamole.
(Check out these homemade Mediterranean eggplant chips – also a great dipper and lunchbox addition!)
WHAT SEASONINGS ARE USED TO MAKE THE PRETZELS?
I use four simple ingredients for this spicy pretzel recipe you should have in your spice cabinet:
- garlic powder
- onion powder
- smoked paprika
- cayenne pepper
You can adjust the cayenne to your heat preference or just leave it out completely if no one in your house is a fan of heat.
HOW TO MAKE A SPICY PRETZEL SNACK
Once you have all the spices out, preheat the oven to a low temperature of 200°F.
Choose any shape of pretzel you like (waffle squares as shown, pretzel sticks, traditional shaped pretzels, etc.) and add them to a large bowl.
Drizzle the olive oil all over the pretzels and toss to combine.
Add the spices to the bowl and toss again until each pretzel is well coated.
Spread the seasoned pretzels out onto a large baking sheet in a single layer.
Bake the pretzels for 45 minutes, tossing a few times throughout.
Remove from the oven and let cool completely.
HOW TO STORE THE SEASONED PRETZELS
Store any uneaten pretzels in an air-tight container or bag. I like to portion them out into servings in smaller baggies for easy snacking!
WHAT TO EAT WITH SPICY PRETZELS
I love a good dip with any crunchy snack. Whether it’s vegetables or more fun things like chips and seasoned pretzels.
Guacamole is always a good idea when it comes to dipping.
You can of course go with a classic guac or, try something more fun like pineapple guacamole. The spiciness from the pretzels goes wonderfully with the sweet pineapple in the guacamole.
Hummus is another great dipping option. Your favorite store bought flavor will work or, you can use it to make Chipotle Hummus Fundido a fun spin on the cheesy dip everyone loves.
Love this spicy seasoned pretzels recipe? Try these other similar snacks:
Spicy Pretzel Recipe
- 6 ounces pretzels, any shape
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- Preheat oven to 200 degrees.
- Combine all ingredients in a large bowl and mix with a spatula until all the pretzels are evenly coated with the oil and spices. Spread out onto a baking sheet in a single layer.
- Bake pretzels for 45 minutes, tossing a few times during baking.
- Remove from oven, let cool completely. Store in an airtight bag.
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.