Description
Baked sourdough niblet pretzels seasoned with lemon pepper, oregano, mustard powder and light brown sugar. These are the perfect salty sweet snack. These are a cinch to make and you will not be able to stop snacking on these!
Ingredients
- 1 bag Snyder’s Sourdough Niblet Pretzels (16 Oz. Bag)
- ½ cups Unsalted Butter, Cut Into 1/2 Inch Slices And Melted
- 3 Tablespoons Lemon Pepper
- 1 Tablespoon Dried Oregano
- 1 teaspoon Dry Mustard Powder
- ¼ teaspoons Seasoned Salt Or Regular Salt
- 2 Tablespoons Light Brown Sugar
- 1 teaspoon Worcestershire Sauce
Preparation
Preheat oven to 250 F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Set aside.
Place pretzels in a large zipped-top bag. Add the melted butter, spices, sugar and Worcestershire sauce. Seal the bag and shake them up real good! You want every single piece completely smothered in spices.
Spread the pretzels onto the prepared baking sheet in a single layer. Bake for 1 hour, making sure to stir the pretzels two or three times during baking. Remove from the oven and allow to cool.
Pretzels stay fresh covered tightly at room temperature for 3 weeks … if they last that long.
