Everything Bagel Seasoned Pretzels
Crunchy, salty, and wildly snackable, these Everything Bagel Seasoned Pretzels turn a humble bag of pretzels into an ultra‑flavorful party snack that’s baked low and slow for maximum crunch.
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.
Notes
Everything bagel seasonings vary in saltiness, so start with the base amount and adjust after baking. Stirring during baking is important for even toasting and to prevent burning at the edges. Let the pretzels cool completely on the pan for maximum crunch. For gluten-free pretzels, simply substitute your favorite gluten-free brand and ensure the seasoning blend is gluten-free.
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