Surprise Spicy Pretzels
Something Unexpected From the Standard Snack Bowl
Put a little kick in the bowl of mini pretzels with these super easy but surprisingly sophisticated and satisfying savory spicy snacks.
The bowl of mini pretzels—sitting right next to the bowl of potato chips and onion dip—is an old dependable standby at a gazillion parties. But for regular party-goers this standard fare has become oh so boring. Giving these jaded grooving palates a new taste thrill is easy—much more so at least than staying hip with the latest party fashions—and much less expensive. Just a sprinkle of this, a dusting of that, and mini pretzels take on a whole new beat. The best secret of all is that these little treats can be made more exciting without spending a huge bundle of cash, which leaves more change in the pockets to buy the newest hipster jeans or to splurge on really good cocktail mixes.
This recipe is also great for the party fare planner who likes to put her own twist on things. These adventurous cooks know what their friends like and how to give it to them, so will want to jazz up these little pretzels in a multitude of different ways that will please their unique styles. (Roll out a new version at each party and keep the gang guessing!) Make them sweet with a little cinnamon sugar mix. Lemon pepper gives them a down-home taste. Cumin and ground coriander give these little bits a Mediterranean flare; serve with a mix of cured black and green olives. Chinese five spice and ground cloves? Hmm. How exotic!
When trying new spice combinations, start with plain pretzels and add spices a one or two at a time. The amount of oil shouldn’t change. Put a few oiled pretzels in a small bowl and sprinkle just a dash of spice, toss, and bake for about 7-10 minutes. (Fewer pretzels will require a shorter baking time.) Keep mixing and matching until the desired flavor combination is achieved, then move to the whole bowl. Also try dried herbs for a little Italian flavor.
Surprise Spicy Pretzels
- 12 cups of mini pretzels*
- ¼ cup vegetable oil**
- ½ tsp cayenne pepper
- ½ tsp garlic powder
- ½ tsp mustard powder
- ½ tsp celery salt
- ½ tsp kosher salt
- ½ tsp fresh ground black pepper
Directions:
- Preheat oven to 350°.
- Pour the pretzels in a big bowl. Drizzle the vegetable oil over the pretzels. Sprinkle each spice evenly over the pretzels. Toss to coat.
- Note: the oil should lightly cover the pretzels, not soak them.
- Spread pretzels in one even layer on cookie sheet and bake.
- Note: not all the pretzels will fit on one cookie sheet. Avoid overlapping pretzels. Work in batches.
- Bake for 15-20 minutes. Cool and serve.
*Not the teenie tiny ones, just the small ones.
**Can also use safflower or canola oil. Olive oil is not recommended.
