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Everything Bagel Pretzels Recipe
Ash Tyrrell

Everything Bagel Pretzels Recipe

I still remember the first time I tossed a bag of pretzels with melted butter and a big spoonful of everything bagel seasoning. I honestly didn't expect much, but ten minutes later, my kitchen smelled like a bagel shop and I couldn't stop eating them straight off the baking sheet
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 16 oz mini pretzel twists — the classic shape holds seasoning better than rods or sticks
  • 1/2 cup unsalted butter — melted butter is what helps the seasoning stick to every piece
  • 3-4 tablespoons everything bagel seasoning — use a good quality blend for the boldest garlic-onion flavor
  • 1/2 teaspoon garlic powder — optional but it deepens the savory flavor a little more
  • 1/4 teaspoon flaky sea salt — a light finishing sprinkle makes the crunch pop

Method
 

  1. Start by preheating your oven to 300°F. Line a rimmed baking sheet with parchment paper so the pretzels don't stick as the butter bakes into them. This low, slow temperature is key to toasting the seasoning without burning it.
  2. Melt your butter in the microwave or on the stovetop until it's fully liquid. I like to let it cool for a minute so it doesn't clump the seasoning when mixed. This small pause makes the coating far more even.
  3. Place your pretzels in a large mixing bowl, then pour the melted butter directly over them. Stir gently but thoroughly so every pretzel gets a light, even coating. Don't rush this step, uneven coverage means uneven flavor later.
  4. Sprinkle the everything bagel seasoning and garlic powder over the buttered pretzels. Toss again until the seasoning clings to every piece, not just the ones on top. This is where all that signature flavor gets locked in.
  5. Pour the seasoned pretzels onto your prepared baking sheet in a single, even layer. Bake for about 10 minutes, stirring once halfway through so they toast evenly. You'll know they're ready when the butter looks fully absorbed.
  6. Let the pretzels cool directly on the baking sheet before touching them. They'll be extremely hot and a bit soft straight out of the oven, but firm up as they cool. Waiting here is what gives you that satisfying crunch.

Notes

  • I always use unsalted butter so I can control the saltiness myself with the seasoning and flaky salt.
  • I let the pretzels cool fully before storing, otherwise trapped steam makes them go soft overnight.
  • I double the batch whenever I'm hosting, because this snack vanishes faster than any dip I put out.
  • I stir halfway through baking without fail, since I've had one side of toast darker than the other when I skipped it.
  • I buy fresh seasoning instead of one that's been sitting in my pantry for a year, since stale seasoning loses its punch fast.