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.