Ingredients:

  • 1 packet (1 oz / 28 g) Ranch Seasoning Mix (Dry)
  • 2 teaspoons Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Smoked Paprika
  • 1/2 – 1 teaspoon Cayenne Pepper
  • 1/2 teaspoon Fine Grain Salt (if ranch mix is low sodium)
  • 1 cup (240 ml) Neutral Vegetable Oil (Canola or Sunflower)
  • 4 Tablespoons (60 ml) Sriracha Hot Sauce
  • 1 large bag (16 oz / 450 g) Mini Pretzel Twists

Instructions:

  1. Preheat the oven to a low temperature: 250°F (120°C). Line two large rimmed baking sheets with parchment paper or foil for easier clean-up.
  2. In the large mixing bowl, whisk together the Neutral Vegetable Oil and the Sriracha Hot Sauce until emulsified. In a separate small bowl, combine all the dry seasoning mix ingredients (Ranch, garlic powder, onion powder, paprika, cayenne, and salt). Add the dry seasoning mix directly into the oil and Sriracha mixture and whisk thoroughly until a uniform, slightly thick slurry forms.
  3. Pour the entire bag of Mini Pretzel Twists into the mixing bowl containing the slurry. Using a large spatula or gently using your hands, toss the pretzels very carefully for 2–3 minutes to coat every pretzel piece thoroughly without breaking them.
  4. Divide the coated pretzels evenly between the two prepared baking sheets, spreading them into a thin, single layer. Bake for 45 minutes total, stirring and flipping the pretzels with a spatula every 15 minutes. This ensures even seasoning distribution and prevents burning.
  5. Remove the pretzels from the oven and allow them to cool completely on the baking sheets (approx. 30 minutes). They will crisp up significantly as they cool. Once fully cool and crunchy, transfer the Sriracha Ranch Pretzels to an airtight container.