You might know or have seen that I have a kind of popular recipe for seasoned pretzels that tastes just like a certain big brand’s. Now I’m hitting you with a south-of-the-border version that is just as easy and is packed with “can’t stop, won’t stop” flavor.
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Shake and take snack
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I don’t know about you but I especially love a no cook appetizer. And it might go against your sensibilities to not bake or even cook these pretzels in a skillet like I do in my cereal mix recipe. I’ve been making these since the 80’s…you don’t need to do anything involving cooking. These are literally shake and take!
Here’s where I picture you taking (or serving) these:
- graduation party (the kids will leave you with an empty bowl!)
- weekends at the lake (they travel so well!)
- holiday gatherings
- book club munchie
Test kitchen note
I kept tasting the Dot’s Southwest pretzels and kept getting one flavor shining through and believe it or not, it was cheese. I didn’t want to add another ingredient to the shopping list because at that point I could just buy the pretzels. Then, I stumbled upon something so simple, but sooooo effective.
The answer? It’s cheese flavored taco seasoning. I found in the spice/seasoning packet section of the grocery store next to the taco seasoning packets. McCormick makes one and my store also has a private label alternative.
Lo and behold…it worked!
What you’ll need
Pretzel ingredients
Equipment
Technically not “equipment” per se, but I use a double layer of brown grocery bags to shake up the pretzels. The width of the bags help distribute the seasoning all over the pretzels their weight absorbs the oil while not making a mess.
How to make Southwest seasoned pretzels
Seasoned pretzel making insider scoop
- No cook? Really? I get lots of questions about the fact that these and all of my seasoned pretzel recipes don’t require cooking. You don’t have to cook them. They aren’t soggy because the oil helps the seasoning stick to the pretzel. It also gets absorbed a bit into the double layer of brown bags.
- The seasoning goes on before the oil. Yes, I know. It seems counterintuitive but I’ve been making seasoned pretzels for over 40 years. It just works!
- Brown bag alternatives. A brown bag is best. You’ll have to trust me on this. While they’re large, you could trim or fold down the top if that makes things easier to shake.
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Southwest Seasoned Pretzels Recipe (Just like Dot’s!)
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Equipment
- 2 brown paper grocery bags
Ingredients
- 20 oz butter braid pretzels, 2 bags total
- 4 Tablespoons cheese flavored taco seasoning, about 2 packets total
- ½ teaspoon medium chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon sugar, optional
- ¼ teaspoon cayenne pepper
- ¼ cup canola oil
Instructions
- Open the grocery bags and place one inside the other.
- Pour the pretzels into the doubled up grocery bag20 oz butter braid pretzels
- Whisk the taco seasoning, all the spices and oregano and sugar together in a small bowl and sprinkle over pretzels in bag.4 Tablespoons cheese flavored taco seasoning, 1/2 teaspoon medium chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, 1/2 teaspoon sugar, 1/4 teaspoon cayenne pepper
- Pour oil over top of pretzels in bag.
- Shake the bag for about a minute to toss the seasonings over the pretzels making sure to coat every pretzel with the seasoning.
- Allow to sit for at least 4 hours or overnight in the brown bag. Stir or shake gently every so often so as to mix the seasoning from the bottom of the bag.
Notes
- The pretzels are best made either the day before or the morning of the day you plan to serve them.
- Store them in the brown bag at room temperature and shake periodically. Roll the bag closed or clip with a chip clip to keep things fresh. You can transfer them to plastic bags for storing after making but make sure they’re dried to the touch before closing up.
- Store for up to 5 days.
