Name: Rosemary and Lemon Seasoned Pretzels
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1- (13.5-ounce) box sour dough pretzels; 2 tablespoons chopped fresh rosemary; 1 lemon ((zest only)); 1 teaspoon Kosher salt; 1/2 teaspoon black pepper; 1/4 cup Extra Virgin Olive Oil

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Sourdough hard pretzels coated with olive oil and seasoned with lemon zest and fresh chopped rosemary make a deliciously tasty easy snack.

This recipe for Rosemary and Lemon Seasoned Pretzels was one of the first ones I shared here on the blog. It's also one of my favorite snacks. Seriously, you can't just eat one.

My sister in-law Barbara first made this recipe years ago; however, she used different seasonings. When it was my turn to host Bunco several years ago, I tweaked her recipe to make these pretzels as well as a sweet and saltier version.

These pretzels are the perfect snack table item; especially if you're hosting a party. They're what my kids used to call "picky food".

Ingredients Needed

Making these pretzels are really easy because you're seasoning store bought pretzels. I like to use bigger pretzel pieces with a hearty crunch; which is why I opt for hard sourdough pretzels. You can also use the sourdough pretzel nuggets.

You'll also need:

fresh rosemary
lemon zest
Kosher salt
black pepper
EVOO

How do you make Rosemary and Lemon Seasoned Pretzels?

Start by preheating your oven to 425 degrees F; then break apart the whole pretzels into bite-sized pieces. Place them in a large bowl; then add chopped rosemary, lemon zest, salt, pepper and oil .

Mix well with a spoon to ensure you're coating all of the pretzels bits; then place on a baking sheet. Bake for approximately 20 minutes; then remove from the oven and allow to cool.

These Rosemary and Lemon Seasoned Pretzels will last approximately one week stored in an airtight container at room temperature. ~Enjoy!

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Rosemary and Lemon Seasoned Pretzels

Carrie's Experimental Kitchen

Sourdough hard pretzels coated with olive oil and seasoned with lemon zest and fresh chopped rosemary make a deliciously tasty easy snack.

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Prep Time 10

Cook Time 20

Total Time 30

Course Appetizer

Cuisine American

Servings

Ingredients

1- (13.5-ounce) box sour dough pretzels
2 tablespoons chopped fresh rosemary
1 lemon (zest only)
1 teaspoon Kosher salt
½ teaspoon black pepper
¼ cup Extra Virgin Olive Oil

Instructions

Preheat oven to 425 degrees F.
Break apart the whole pretzels into bite-sized pieces. Place them in a large bowl; then add chopped rosemary, lemon zest, salt, pepper and oil .
Mix well with a spoon to ensure you're coating all of the pretzels bits; then place on a baking sheet.
Bake for approximately 20 minutes; then remove from the oven and allow to cool. These pretzels will last approximately one week stored in an airtight container at room temperature.

Notes

Store at room temperature in a sealed container for up to 1 week.

Nutrition

Calories: 144kcalCarbohydrates: 22gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 1mgSodium: 441mgPotassium: 31mgFiber: 1gSugar: 0.1gVitamin A: 10IUVitamin C: 1mgCalcium: 9mgIron: 1mg

Keyword pretzels, snacks

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*Originally shared April 2012/Updated March 2022