Everything Bagel Seasoned Pretzels Recipe
Crunchy, salty, and wildly snackable, this Everything Bagel Seasoned Pretzels Recipe turns a humble bag of pretzels into the kind of party snack people hover around and keep “just one more-ing” all night long.
These everything bagel seasoned pretzels are my go-to when I need something fast, flavorful, and a little bit addictive. They take simple store‑bought pretzels, coat them in a savory everything bagel seasoning mixture, and bake them low and slow until every nook gets crunchy, toasty, and loaded with flavor.
I love making a big batch ahead for game day, road trips, or gift jars during the holidays. They’re budget-friendly, pantry-based, and a lot lighter than most chips—though you won’t feel like you’re eating a “healthy” snack, just a really good one.
Why You’ll Love This Everything Bagel Seasoned Pretzels Recipe
- Ridiculously easy: This is a true easy pretzel recipe—stir, toss, bake, done.
- Big flavor, simple ingredients: Everything bagel seasoning + pantry spices = gourmet-tasting seasoned pretzel snacks.
- Perfect for parties and game day: These are classic party pretzel snacks that hold up great on snack boards and in bowls.
- Ultra crunchy: Slow baking gives you crunchy seasoned pretzels that stay crisp for days.
- Customizable salt and spice: You control how salty, garlicky, or spicy your flavored pretzel bites are.
- Great make-ahead snack: They store beautifully, so you can prep them days before a party or road trip.
- Crowd-pleaser for all ages: Kids love the crunch; adults love that bold everything bagel coating.
- Budget-friendly: One bag of pretzels feeds a crowd and feels like a fancy everything bagel snack mix.
Ingredients
Here’s everything you need to make this Everything Bagel Seasoned Pretzels Recipe at home.
For the pretzels:
- 1 pound (16 oz) mini pretzels – Twists, knots, or pretzel “snaps” all work; use a sturdy brand so they don’t break easily.
- 1/3 cup neutral oil – Canola, avocado, or light olive oil; oil helps the everything bagel coating cling and bake evenly.
- 3 tablespoons everything bagel seasoning – Any brand works (Trader Joe’s, Aldi, Costco); if yours is very salty, you may want slightly less.
- 1 teaspoon garlic powder – Boosts the garlicky, savory flavor in the seasoning.
- 1/2 teaspoon onion powder – Adds that classic “bagel shop” aroma.
- 1/2 teaspoon smoked paprika (optional) – For a gentle smoky note and deeper color.
- 1–1 ½ teaspoons sugar (optional but recommended) – Balances the salt and makes the seasoning taste round and toasty.
- 1–2 tablespoons finely grated Parmesan cheese (optional, added after baking) – For a cheesy, bakery-style twist.
- 1/4–1/2 teaspoon crushed red pepper flakes (optional) – If you like a little heat in your savory pretzel recipe.
A few quick ingredient tips:
- If your everything bagel seasoning is very seed-heavy, give it a quick stir and spoon from the bottom of the jar so you get some salt and dried garlic in every scoop.
- For gluten-free everything bagel pretzels, just swap in your favorite gluten-free pretzel brand and follow the recipe as written.
- If you use butter instead of oil, melt it gently and let it cool for a minute so it doesn’t soften the pretzels too much.
Directions
-
Preheat the oven and prep your pans.
Set your oven to 250°F (120°C). Line two large baking sheets with parchment paper for easier cleanup and more even baking. -
Mix the seasoning coating.
In a large mixing bowl, whisk together the oil, everything bagel seasoning, garlic powder, onion powder, smoked paprika, and sugar (if using). The mixture should look glossy and speckled with seeds and spices. -
Add the pretzels.
Pour the pretzels into the bowl. Using a spatula or clean hands, gently toss until every pretzel looks lightly coated. Take your time here—this is what gives you that “every bite is seasoned” effect. -
Check the coverage.
If some pretzels look bare, sprinkle in another 1–2 teaspoons of everything bagel seasoning and toss again. You want a visible everything bagel coating on most surfaces, but not so much that seeds are falling off in piles. -
Spread on baking sheets.
Divide the seasoned pretzels between your two prepared baking sheets. Spread them into an even, single layer. A bit of overlap is fine, but big piles will bake unevenly. -
Bake low and slow.
Bake at 250°F for 35–40 minutes, stirring the pretzels and rotating the pans every 15 minutes. You’re not trying to brown them deeply—just toast the seasoning, set the oil, and dry everything out so you get crunchy seasoned pretzels. -
Cool completely.
Remove the baking sheets from the oven and let the pretzels cool completely on the pans. As they cool, they’ll crisp up even more. This is also when you can sprinkle on the Parmesan cheese if you’re using it—toss gently while the pretzels are still warm but not hot. -
Taste and adjust.
Once cooled, taste a handful. Want more everything bagel flavor? Toss with a pinch more seasoning. Need more heat? Add a little extra red pepper and stir right on the baking sheet. -
Serve or store.
Transfer your everything bagel seasoned pretzels to a serving bowl or to airtight jars or containers for storage. Try not to eat half the batch “just testing” them like I always do.
Servings & Timing
- Yield: About 14–16 servings (roughly 1 cup each), depending on how generous you are with snack scoops
- Prep Time: 10 minutes
- Bake Time: 35–40 minutes
- Cool Time: 20–30 minutes
- Total Time: About 1 hour 15 minutes
This makes a generous batch—great for a game day pretzel snack, everything bagel party mix on a buffet, or filling up several snack jars for the week.
Variations
You know what? Once you make this once, you’ll probably start playing with it. Here are some fun twists:
- Garlic-Parm Everything Bagel Pretzels: Add 1 extra teaspoon garlic powder and 3 tablespoons finely grated Parmesan after baking.
- Spicy Everything Bagel Snack Mix: Add 1 teaspoon cayenne or extra red pepper flakes and toss in some roasted peanuts or almonds after baking.
- Herby Ranch-Everything Mix: Add 1 tablespoon dry ranch seasoning to the oil mixture for a tangy twist on the classic everything bagel appetizer.
- Honey-Drizzled Everything Pretzels: Once cooled, very lightly drizzle with warm honey and toss—sweet and salty in the best way.
- Gluten-Free Version: Use gluten-free pretzels and check that your everything bagel seasoning is gluten-free; bake as directed.
- Chex-Style Everything Bagel Party Mix: Mix the baked seasoned pretzels with plain Chex cereal and mini crackers for a bigger everything bagel snack mix.
Storage & Reheating
- Room Temperature Storage: Store your homemade seasoned pretzels in an airtight container or jar at room temperature for up to 7–10 days. They’re usually gone by day three at my house.
- For Extra Freshness: If you live in a humid climate, tuck a small piece of paper towel in the container to absorb moisture and help keep them crisp.
- Re-Crisping: If the pretzels soften a bit, spread them on a baking sheet and warm them at 250°F for 5–8 minutes, then cool completely.
- Freezing: You can freeze them in a well-sealed bag for up to a month, but honestly, the texture is best fresh, so I usually just make a new batch.
- Make-Ahead Tips: For parties, make these up to 3 days ahead and store in airtight containers; wait to add any nuts or extras until the day you serve so everything tastes bright and fresh.
Notes
- Salt levels matter. Everything bagel seasonings vary a lot; some are super salty, others are heavy on sesame and poppy seeds. Start with 3 tablespoons, then taste after baking and sprinkle a little more on if needed.
- Stirring is key. Don’t skip stirring during baking. It helps the everything bagel coating toast evenly and keeps any edges from getting too dark.
- Don’t rush the cooling. Letting the pretzels cool completely on the pan is what gives you that shatter-y crunch. Warm pretzels can seem soft, then suddenly they’re perfect once cooled.
- Use big bowls and big pans. Tossing in a large bowl gives more even coverage, and using two baking sheets helps the pretzels bake instead of steam.
- Add cheese at the right time. If you like Parmesan, add it after baking, while the pretzels are still warm but not super hot. That way it clings without burning.
- Good for gifting. These make lovely edible gifts. Fill mason jars, add a little ribbon and a handwritten label: “Everything Bagel Seasoned Pretzels – Crunch with Caution (Very Addictive).”
FAQs
Can I make these everything bagel seasoned pretzels without baking them?
You can, but they won’t be as crunchy. If you skip the oven, let them sit at room temp for several hours, stirring now and then, so the oil absorbs—but baking really gives the best texture.
What kind of pretzels work best for this recipe?
Mini twists or pretzel “snaps” (the little grid squares) work best because they have lots of edges for the seasoning to cling to, but rods will work if that’s what you have.
My everything bagel seasoning is very salty. What should I change?
Start with 2 tablespoons instead of 3, skip the extra salt, and taste after baking. You can always sprinkle on a little more while the pretzels are still warm.
Can I use butter instead of oil?
Yes—use 1/3 cup melted unsalted butter. The flavor will be richer, almost like a bakery breadstick, but the pretzels may be just a touch softer; bake toward the longer end of the time range.
How do I make this a full everything bagel party mix?
After baking and cooling, toss the seasoned pretzels with plain Chex, mini crackers, roasted nuts, and maybe a handful of bagel chips for a bigger everything bagel party mix.
Can I air fry these seasoned pretzels?
You can, but work in small batches and cook at 250–275°F for 8–10 minutes, shaking the basket a few times. Keep a close eye on them; seeds can burn faster in an air fryer.
Are these everything bagel pretzels spicy?
Not as written—the heat is optional. If you skip the red pepper flakes and smoked paprika, you’ll have a straight-up savory pretzel recipe that’s mild enough for kids.
How do I keep the seasoning from falling off?
Make sure you use enough oil, toss very well before baking, and stir a couple of times during baking so the warm oil can redistribute the everything bagel coating evenly.
Conclusion
These Everything Bagel Seasoned Pretzels bring all the flavors of your favorite deli bagel—garlic, onion, sesame, a little crunch of salt—into a simple, crunchy snack that’s ready whenever the cravings hit. They’re easy, they’re crowd-friendly, and they’re the kind of homemade seasoned pretzels that make people ask, “Wait, you made these?”
Give this Everything Bagel Seasoned Pretzels Recipe a try next time you need a quick game day pretzel snack, a road trip munchie, or a fun edible gift. When you do, let me know how you liked it, what twists you added, and which disappeared faster—the pretzels or the compliments. And if you’re in a snacking mood, poke around my other savory snack recipes—there’s a whole little universe of crunchy things waiting for you.
Everything Bagel Seasoned Pretzels
Ingredients
- 16 oz mini pretzels about 1 pound; twists, knots, or pretzel snaps; use a sturdy brand
- 1/3 cup neutral oil such as canola, avocado, or light olive oil
- 3 tablespoons everything bagel seasoning any brand; reduce slightly if very salty
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika optional, for smoky flavor and color
- 1 teaspoon granulated sugar up to 1 1/2 teaspoons; optional but recommended, to balance the salt
- 1/4 teaspoon crushed red pepper flakes up to 1/2 teaspoon; optional, for heat
- 1 tablespoon everything bagel seasoning additional, as needed for adjusting after coating/baking
- 1 tablespoon finely grated Parmesan cheese up to 2 tablespoons; optional, added after baking
Instructions
- Preheat the oven to 250°F (120°C). Line two large baking sheets with parchment paper for easier cleanup and more even baking.
- In a large mixing bowl, whisk together the neutral oil, 3 tablespoons everything bagel seasoning, garlic powder, onion powder, smoked paprika, and sugar (if using) until the mixture looks glossy and evenly speckled.1/3 cup neutral oil, 3 tablespoons everything bagel seasoning, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1 teaspoon granulated sugar
- Add the mini pretzels to the bowl. Using a spatula or clean hands, gently toss until every pretzel looks lightly coated and no dry spots remain.16 oz mini pretzels
- If some pretzels still look bare, sprinkle in an extra 1–2 teaspoons of everything bagel seasoning from the additional amount and toss again until the coating looks even but not clumpy.1 tablespoon everything bagel seasoning
- Divide the seasoned pretzels between the two prepared baking sheets and spread into an even single layer. A little overlap is fine, but avoid thick piles so they bake evenly.
- Bake at 250°F (120°C) for 35–40 minutes, stirring the pretzels and rotating the pans every 15 minutes. The goal is to toast the seasoning and dry the pretzels, not to deeply brown them.
- Remove the baking sheets from the oven and let the pretzels cool completely on the pans. While they are still warm but not hot, sprinkle with the grated Parmesan if using and toss gently to help it cling.1 tablespoon finely grated Parmesan cheese
- Once cooled, taste a few pretzels. If desired, toss with a pinch more everything bagel seasoning or additional red pepper flakes right on the baking sheet to boost flavor or heat.1/4 teaspoon crushed red pepper flakes, 1 tablespoon everything bagel seasoning
- Transfer the seasoned pretzels to a serving bowl for immediate snacking, or store in airtight jars or containers at room temperature until ready to serve.
