marilynpeight
These seasoned Pretzels with Ranch were a popular snack among the Amish and Mennonites in my community and for good reason because they are crispy, salty, savory and yes, buttery! These Butter Ranch pretzels are the perfect snack for parties, hosting or for simply snacking on while kicking back and relaxing!
Follow along for more Amish and Mennonite recipes, meal ideas, desserts, etc.
This recipe was inspired by an Amish cookbook-The Esh Family cookbook.
Amish Butter Ranch Pretzels (with Worcestershire and garlic)
Ingredients
- 1/2 lb. salted butter (8 tablespoons)
- 1 oz. packet Hidden Valley Ranch seasoning mix
- 1 tablespoon Worcestershire sauce
- 3/4 teaspoon ground mustard
- 1/2 teaspoon garlic powder
- 16 oz. mini twist pretzels
Instructions
Preheat oven to 225 degrees.
- In a medium saucepan, melt the butter over medium heat. Remove the butter from heat and allow to cool for 2-3 minutes, *see note. Stir Ranch powder, Worcestershire sauce, ground mustard, and garlic powder into the butter until the powder has dissolved and no lumps remain.
- Dump the 1 pound bag of mini pretzels into a large bowl, then add the butter/seasoning mixture and gently toss to coat.
- Spread pretzels evenly onto a large cookie sheet and bake in the preheated oven for 50 minutes-one hour, stirring every 15 minutes to get a nice, even bake. Once the butter pretzels have dried and are crisp, remove them from the oven and allow to cool.
- Store the pretzels in an airtight container and enjoy! Notes and photos below.
These pretzels are delicious with Cup Cheese ( Amish cheese spread.) Try these pretzels with seafood cheeseball for a delicious snack platter!
Note* While scrolling the internet I noticed some concerns on the Ranch powder clumping in hot butter. I do not recommend microwaving the butter and recommend heating it with a more even heat from the sauce pan, and then allowing the butter to cool slightly (until lukewarm) before adding the seasonings.
These pretzels are on the saltier side especially right out of the oven. If you prefer you can add less Worcestershire sauce for milder pretzels. The brand of pretzels can also make a huge difference, as some pretzels are saltier than others. I prefer to use Tom Sturgis’ little ones pretzels.
These seasoned pretzels are a great holiday side. These keep well at room temperature in an air tight container and can handle the stress of traveling. I personally like to make these pretzels a few days ahead of time to have on hand for company over the holidays or for family reunions.
