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”.
How do you make Rosemary and Lemon Seasoned Pretzels?
Making these pretzels are really easy to make 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’ll also need fresh rosemary, lemon zest, Kosher salt, black pepper and EVOO.
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 & Lemon Seasoned Pretzels
Ingredients
- 1- 13.5(ounce) box Sour Dough Pretzels
- 2 tbsp. Fresh Rosemary, finely chopped
- 1 Lemon, zest only
- 1 tsp. Kosher Salt
- 1/2 tsp. Fresh Ground Black Pepper
- 1/4 c. 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.
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What a tasty treat, great way to flavor up a pretzel!
They are very good Joan!