These garlic parmesan pretzels are so simple to make with only a few ingredients. Perfect for a tasty snack or to share at your next party.
What are Garlic Parmesan Pretzels?
These are regular store bought pretzel nuggets seasoned with garlic parmesan wing sauce and some oil, then cooked and turned into a flavorful crunchy snack.
Garlic parmesan has become such a popular flavor when it comes to wings, why not take that great flavor and add it to something that’s already a fan favorite to make them even better.
Why this recipe works
- It couldn’t get any simpler. You only need 3 ingredients for this recipe and you’re done.
- This recipe is great if you want something for people to snack on at a party or just want to keep around the house as a afternoon snack.
- These garlic parmesan pretzels also store well. Just keep in an air tight container and munch on them during the week.
Ingredients for Garlic Parmesan Pretzels
- Pretzels– I prefer to use pretzel nuggets, but really any pretzels will work
- Garlic Parmesan Wing Sauce– this is Walmart’s brand of garlic parmesan wing sauce and it tastes great
- Canola Oil– this helps soak the flavor into the pretzels.
Preparing the Mix
Preheat your oven to 250 degrees
Take the garlic parmesan wing sauce (Photo 1) and pour 1 cup into a mixing bowl (Photo 2) Next add the canola oil to the bowl (Photo 3) and whisk together really well (Photo 4)
Mixing the Pretzels
Take your pretzels and pour into a large bowl (Photo 5) and pour the garlic parmesan mixture on top (Photo 6) Stir together really well with a spoon (Photo 7) until all the pretzels have a nice coat on them (Photo 8)
Cooking the Pretzels
Spray a large baking sheet with cooking spray (Photo 9) and pour the pretzels on the baking sheet (Photo 10) Spread the pretzels out to a nice even layer (Photo 11)
Put in the oven for (Photo 12) 50 minutes with turning the pretzels about every 15 minutes. Let completely cool before serving so they get there crunchiness back
Tips and Tricks
- If you don’t have canola oil, vegetable oil will work just as well. Maybe not olive oil due to it’s strong flavor
- I prefer pretzel nuggets but you could also use pretzel sticks or whole pretzels. You might want to adjust the cooking time since these are much thinner pretzels
- Do make sure to stir the pretzels around at least 3 times while cooking so they can cook evenly
- Very important to let them cool before consuming so they are crunchy again. If you take a bite straight out of the oven it is going to taste a little soggy.
- I like to sprinkle some grated parmesan on top to give it some extra cheese.
- Store in an air tight container and you can enjoy these throughout the week.
Looking for more snack recipes?
Buffalo Ranch Pretzels
Buffalo Ranch Cheezits
Spicy Ranch Oyster Crackers
Spicy Ranch Snack Mix
Or check out all my Party Food recipes to find exactly what you are looking for!
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Garlic Parmesan Pretzels
Ingredients
- 1 Bag Pretzel nuggets 16 ounces
- 1 Cup Garlic Parmesan sauce
- 1/4 Cup Canola oil
Instructions
- Preheat oven to 250 degrees
- Add the garlic parmesan wing sauce and canola oil to a bowl and whisk together well
- Add your pretzels to a large bowl and pour garlic parmesan mixture on top and stir really well until all the pretzels are coated
- Spray a large baking pan with cooking oil
- Pour the pretzels on the baking sheet and put in the oven for 50 minutes stirring evry 15 minutes
- Let the pretzels completely cool before consuming
Notes
- If you don’t have canola oil, vegetable oil will work just as well. Maybe not olive oil due to it’s strong flavor
- I prefer pretzel nuggets but you could also use pretzel sticks or whole pretzels. You might want to adjust the cooking time since these are much thinner pretzels
- Do make sure to stir the pretzels around at least 3 times while cooking so they can cook evenly
- Very important to let them cool before consuming so they are crunchy again. If you take a bite straight out of the oven it is going to taste a little soggy.
- I like to sprinkle some grated parmesan on top to give it some extra cheese.
- Store in an air tight container and you can enjoy these throughout the week.
Nutrition
Update Notes; This recipe was originally posted in December of 2018, but was republished with new photos, cooking tips, and step by step picture instructions in November 2019
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