Man, I’ve just been all about the snack foods this past month, huh? I started out with these sage and browned butter pita chips. Not too longer after, I shared these soft pretzel bites, and last week, I shared these mouth-watering sliders. You could even call these cookie bites a snack – I do tend to eat them by the handful. #noshame
Snacks are my favorite. I have spent many nights snacking on a little of this and a little of that instead of committing to a dinner to make. I can’t help where my taste buds take me! So are you surprised that here I am, with yet another snack recipe??
These garlic parmesan pretzels are so super easy to make. What makes them easy, you ask? They’re made with store-bought pretzels and take only 30 minutes to transform into the flavorful garlic parmesan beauties. You’re going to be making them every chance you get, especially if you don’t want to put in the work to make soft pretzels. I am a sucker for a great soft pretzel but sometimes you just don’t have time to whip them up.
Okay we talked about how easy these garlic parmesan pretzels are to make. Now, let’s talk about they taste. Talk about a one, two punch of flavor! When you take a bite, the garlic is obvious to pick out. But there’s something else. Yes, parmesan. Duh. But something else, too. But what is it?
Have you used dill before? Probably not. I rarely use it. But if there’s one thing that uses it is ranch dressing. So that’s the flavor you taste. A hint of ranch flavor. When you combine the garlic, parmesan, and dill together, you get a little ranch kick that is phenomenal. So. Much. Flavor.
You’re gonna be obsessed with these pretzels – just like I am. I cannot wait to try this seasoning on different crackers and pretzels. Or even popcorn! Yummm.
Before you get started on these pretzels, here are a couple tips to ensure they come out perfectly:
- I used sourdough nibbler pretzels for this recipe but you can easily use 1 pound of any other pretzel that you like: sticks, twists, you name it. I plan to try this recipe with cheese crackers. Stay tuned for an update on how they turned out!
- This recipe calls for canola oil to toss with the herbs, cheese, and pretzels. Canola has less saturated fat so that’s why I like using it for this recipe, especially since we use 1/2 cup of it. Olive oil is even better for you but it has too much flavor for this recipe. Canola oil has a neutral taste so that’s why I use it here.
- Dried dill is also know as dill weed, just in case you get confused in the spice aisle. This happened to me the first time I bought it.
- Do not use fresh herbs or garlic for this recipe. They won’t coat the pretzels properly. Plus, the measurements will be totally off.
Let me know how you like these pretzels! What other snacks are you feeling this month?? I am always looking for new ways to satisfy the cravings. Let me know in the comments below!
Here are all the kitchen tools and serveware that I used in this post. For each item that is sold, I receive a small commission. Thank you for supporting the brands that support CPA!
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