Everything Ranch Pretzel Mix (Print)

Pretzels tossed with ranch and everything seasoning make a bold, crunchy snack mix for parties or everyday cravings.

# Components:

→ Dry Ingredients

01 - 6 cups mini pretzel twists
02 - 1 cup toasted bagel chips, broken into bite-sized pieces
03 - 1 cup roasted salted peanuts, optional

→ Seasoning

04 - 1/4 cup unsalted butter, melted
05 - 2 tablespoons ranch seasoning mix
06 - 2 tablespoons everything bagel seasoning
07 - 1 teaspoon garlic powder
08 - 1/2 teaspoon onion powder

# Directions:

01 - Preheat oven to 275°F and line a large baking sheet with parchment paper.
02 - Place mini pretzel twists, bagel chips, and peanuts (if using) in a large mixing bowl.
03 - In a small bowl, whisk melted butter with ranch seasoning, everything bagel seasoning, garlic powder, and onion powder until fully blended.
04 - Pour seasoned butter mixture over the dry ingredients. Toss thoroughly with a spatula until all pieces are evenly coated.
05 - Spread coated mixture evenly onto prepared baking sheet. Bake for 25 minutes, stirring halfway through the baking process, until the mixture is dry and fragrant.
06 - Remove tray from oven and allow contents to cool completely. Transfer to an airtight container or serve as desired.

# Expert Advice:

01 -
  • uses familiar pantry ingredients for quick prep
  • bakes in just one pan so cleanup is minimal
  • irresistible flavor that balances tangy ranch and garlicky bagel spices
  • perfect for sharing or gifting during the holidays
02 -
  • snack mix keeps fresh for up to a week in a sealed container
  • recipe easily doubles for big gatherings or gift jars
  • naturally vegetarian and simple to make nut free
03 -
  • Always stir the snack mix halfway during baking to ensure every bite gets evenly baked and crisped.
  • Use parchment for easy cleanup and to help prevent sticking especially with butter based coatings.
  • If you like your mix extra flavorful double the seasoning blend for a bold ranch bagel finish that stands out in every nibble.
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