Parmesan and herb seasoned pretzels are a super simple snack that tastes surprisingly like pizza! Once you taste them, you’ll want to have them all the time.
I created this recipe for my client, GO VEGGIE. Thank you for supporting the brands that keep me inspired in the kitchen.
I’ve seen variations of party pretzels like these floating around for a while now, but I never got around to trying them out until now. You guys. Stop everything you’re doing and make these right now.
I’m not joking. They taste almost exactly like pizza combos, which are one of my favorite guilty-pleasure snacks, but they don’t have any of the questionable ingredients that you’re likely to find in food purchased at the gas station.
Shawn says I should call them “Cowabunga pizza party pretzels” because they’re that good. Call them what you want, I can’t stop eating them – they’re definitely my new obsession.
I first made these seasoned pretzels thinking they’d be great for tailgating, but they’d work for pretty much all of your snacking needs.
Sunday afternoon football? Check.
Pre-dinner snack? Check.
Holiday cookie exchange? Don’t tempt me.
How to make seasoned pretzels
To make these seasoned pretzels, start with a bag of small pretzels like mini twists or window panes. You want something with lots of little nooks and crannies for the seasoning to get caught in – bigger twists or sticks will work in a pinch, but the flavor won’t stick as well.
Next, mix up a blend of Italian seasoning, garlic powder, and lots of GO VEGGIE lactose-free or vegan parmesan and add some neutral oil to form a thick paste. Put the pretzels in a large bowl and ass the seasoning. Stie them well until the pretzels are nicely coated, then pour them onto a baking sheet.
Finally, bake the pretzels at 200F for about 20 minutes. This will get the pretzels extra toasty as well as toast the spices and help them stick to the pretzels. Let the pretzels cool before serving – don’t worry, it only takes a few minutes.
The first time I made these, I coated the pretzels with oil and then added the seasonings, but I’ve found doing it this way helps the seasonings stick better and lets you use less oil.
The best flavors for seaoned pretzels
I’m obsessed with this combination of cheese and herbs, but you can definitely mix things up with different seasoning mixes. Try making spicy pretzels with cayenne pepper or use ranch dressing mix for cool ranch pretzels. If you don’t like pretzels or want to control your salt intake, you can make these with oyster crackers instead. Either way is totally delicious!
Now excuse me, but I have some more snacking to do.
- ½ cup GO VEGGIE lactose-free parmesan
- 2 tablespoons Italian Seasoning
- 1 tablespoon garlic powder
- 1/4 cup avocado oil
- 16 ounces pretzel mini twists or windowpanes
- Heat your oven to 200F. Line a baking sheet with parchment for easy cleanup.
- In a large bowl, combine the parmesan and seasonings. Slowly mix in the oil to form a paste. Add the pretzels and mix them well until they're coated them with the spice mixture.
- Spread the pretzels onto the baking sheet. Bake for 20 minutes, then let cool.
Nutrition InformationYield 10
Amount Per Serving Calories 249Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 0gCholesterol 4mgSodium 641mgCarbohydrates 38gFiber 2gSugar 1gProtein 7g