Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: Makes about 1 pound

Ingredients:

• 1 cup corn or canola oil
• 1 (1-ounce) envelope dried ranch salad-dressing mix
• 1/2 of a 1-ounce envelope dried garlic-flavored salad-dressing mix (pour the envelope into a measuring cup and spoon out half)
• 1 teaspoon lemon-pepper seasoning
• 1 teaspoon dried dill
• 1 pound hard sourdough beer pretzels, broken into pieces (“hard” or “beer” pretzels are in the snack section of your grocery store; if you can only find a 13-ounce box, that’s fine to use instead of 1 pound)

Directions:

1. Put oil, salad-dressing mixes, lemon-pepper seasoning, and dill into a gallon-size ziplock bag, seal it, then shake hard to mix.
2. Add pretzels and toss until they’re completely coated. Allow the pretzels to “marinate” for at least 1 hour, giving them a shake whenever you think of it.
3. Heat oven to 300 degrees F. Spread pretzels and their flavorings on a large, rimmed cookie sheet lined with foil and bake, stirring every 10 minutes, for 30 minutes.
4. Let pretzels cool completely, while stirring often.
5. Store them in an airtight container (they’ll keep for 4 to 6 weeks).

Notes:

Recipe Origin: Wondertime. Great magazine that is no longer.