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Baked Dill Pickle Ranch Pretzels

 June 16, 2024

Four words: Dill Pickle Ranch Pretzels. Truly, is there anything better than that? These Baked Dill Pickle Ranch Pretzels are salty, briny, and are truly the perfect snack. I love preparing a big batch of these at the beginning of the week, so I can have them on-hand for my kid’s lunch boxes all week long. But these aren’t just for kids – even adults will love them, too!

A bowl of seasoned pretzels sits on a parchment-lined baking sheet, with some pretzels scattered around. A wooden spatula rests nearby, and a plate with pickles is partially visible in the background.

When my boys came home from a Lake Tahoe trip last week, the last thing I was expecting was for them to bring home my new favorite snack. But in a sea of bags of popcorn and potato chips, they also brought back a bag of Dill Pickle Ranch Pretzels that they found at a local store. And as soon as I tried them, I knew I needed to recreate them. These pretzels are SO good.

Think: your traditional, salty, crunchy pretzel, with the creamy ranch flavor and a briny kick of dill pickle. It truly is a match made in heaven, and if you love pickles as much as I do, then you are going to go crazy for these! When I recipe tested my first batch of these pretzels, my boys and I paired them alongside the store-bought ones, and they tasted just as good. Since then, I’ve made several batches of these pretzels and my boys have been enjoying them in their school lunch boxes, and as a delicious afternoon snack. This recipe will become your new favorite pantry staple, and I can’t wait for you to fall in love with these pretzels, too.

What You Need to Make These Salty Pickle Pretzels

  • Pretzels: Of course, you’ll need your favorite pretzels in order to make this recipe. Both traditional and gluten-free pretzels work well here, so use what you have / like!
  • Dill Pickles: They’re a classic for a reason – dill pickles add the perfect salty, briny, pickle taste that truly takes these pretzels to the next level.
  • Pickle Juice: In addition to the pickles, you will also need pickle juice.
  • Ranch Seasoning: Pick your favorite ranch seasoning packet and use it in this recipe! This is such a simple and easy way to get that ranch flavor, but without the hassel.
  • Dried Dill: Dried dill adds a delicious, herby flavor to these pretzels.
  • Butter or Avocado Oil: A little butter (or avocado oil) helps the ranch seasoning stick to the pretzels, as well as helping them crisp up in the oven.
A baking tray with pretzels coated in a green sauce is partially visible; next to it is a plate of the same pretzels. Above the plate, there’s a bowl of sauce with a brush in it and to the right, a cutting board with sliced pickles and a knife.
Next, add the pretzels to a large bowl, alongside the melted butter or oil and the seasoning blend. Use your hands to toss the mixture until it’s fully combined. Then, add the pretzels to the parchment-lined baking sheet and transfer the tray to the oven.

How to Make The Ultimate Lunchbox Snack

To make these pretzels, start by preheating your oven to 250 F. Next, line a baking sheet with parchment paper and set it aside.

Prepare the pickle seasoning by adding the pickles, pickle juice, dried dill, and ranch seasoning to a blender and pulse until fully combined. It will be somewhat chunky, and that is okay!

A baking tray lined with parchment paper, filled with numerous seasoned pretzels, some partially coated in a green herb mixture. A wooden spatula rests on the tray, suggesting the pretzels were recently mixed. A bowl partly visible on the side.
Bake the pretzels for 20 minutes, making sure to remove the tray from the oven at the 10 minute mark and shake the pretzels around, so that they cook evenly.

Next, add the pretzels to a large bowl, alongside the melted butter or oil and the seasoning blend. Use your hands to toss the mixture until it’s fully combined. Then, add the pretzels to the parchment-lined baking sheet and transfer the tray to the oven.

Bake the pretzels for 20 minutes, making sure to remove the tray from the oven at the 10 minute mark and shake the pretzels around, so that they cook evenly. Once they’re done, remove them from the oven and allow them to cool to room temperature. Transfer them to an airtight container, then serve, store, and enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on InstagramTikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Tanya Pilgrim
A bowl of seasoned pretzels sits on a parchment-lined baking sheet, with some pretzels scattered around. A wooden spatula rests nearby, and a plate with pickles is partially visible in the background.
Nut Free/Refined Sugar Free

Baked Dill Pickle Ranch Pretzels

No ratings yet
Nicole Modic
Prep Time 5 minutes
Cook Time 17 minutes
Total Time 25 minutes
SERVES 4 Servings
Print It Pin It
Four words: Dill Pickle Ranch Pretzels. Truly, is there anything better than that? These Baked Dill Pickle Ranch Pretzels are salty, briny, and are truly the perfect snack. I love preparing a big batch of these at the beginning of the week, so I can have them on-hand for my kid's lunch boxes all week long. But these aren't just for kids – even adults will love them, too!

Ingredients

  • 16 Ounces Pretzels
  • 2 Pickles
  • 4 Tablespoons Pickle Juice
  • 2 1 Ounce Packages Ranch Seasoning this is approximately 1/4 cup
  • 1 Tablespoon Dried Dill
  • ¼ Cup Melted Butter or Avocado Oil

Instructions

  • To make these pretzels, start by preheating your oven to 250 F.
  • Next, line a baking sheet with parchment paper and set it aside.
  • Prepare the pickle seasoning by adding the pickles, pickle juice, dried dill, and ranch seasoning to a blender and pulse until fully combined. It will be somewhat chunky, and that is okay!
  • Next, add the pretzels to a large bowl, alongside the melted butter or oil and the seasoning blend.
  • Use your hands to toss the mixture until it's fully combined.
  • Then, add the pretzels to the parchment-lined baking sheet and transfer the tray to the oven.
  • Bake the pretzels for 20 minutes, making sure to remove the tray from the oven at the 10 minute mark and shake the pretzels around, so that they cook evenly.
  • Once they're done, remove them from the oven and allow them to cool to room temperature.
  • Transfer them to an airtight container, then serve, store, and enjoy!

Did you make this recipe?

I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!

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