Step 1: Preheat and Prep

Preheat your oven to 250°F (120°C). This low temperature allows the pretzels to absorb the seasoning mixture without burning. If using baking sheets, no need to line them, but you can use parchment paper or foil for easier cleanup if desired.

Step 2: Mix the Seasonings

In a small bowl, combine the ranch dressing mix, dried dill weed, garlic powder, onion powder, and red pepper flakes (if using). Whisk together until evenly mixed. This ensures even distribution of seasonings. Set aside.

Step 3: Combine Oil and Seasonings

Pour the vegetable oil into a large mixing bowl or 2-gallon ziplock bag. Add the seasoning mixture to the oil and whisk or shake vigorously until well combined. The oil will turn slightly cloudy and fragrant—this is your coating mixture that will make the pretzels amazing!

Step 4: Coat the Pretzels

Add all the pretzel twists to the oil and seasoning mixture. If using a bowl, stir thoroughly with a wooden spoon or your hands (you can wear food-safe gloves if you don’t want oily hands) until every pretzel is coated. If using a ziplock bag, seal it and shake vigorously for 1-2 minutes, turning the bag to ensure even coating. Every pretzel should be glistening with the seasoned oil.

Step 5: Spread on Baking Sheets

Spread the coated pretzels in a single layer across 2-3 large baking sheets. Don’t pile them up—they need to be in a single layer for even baking. If you don’t have enough baking sheets, you can bake in batches or use a large roasting pan.

Step 6: Bake and Stir

Place baking sheets in the preheated 250°F oven. Bake for 1 hour total, stirring the pretzels every 15 minutes. This regular stirring ensures every pretzel gets evenly coated and dried. The low heat allows the oil to be absorbed without burning the seasonings. After 1 hour, the pretzels should look dry (not greasy) and smell incredibly fragrant.

Step 7: Cool Completely

Remove from oven and let the pretzels cool completely on the baking sheets. They’ll crisp up even more as they cool. Don’t try to store them while warm or they’ll become soggy. Once completely cool (about 30 minutes), they’re ready to devour!

Step 8: Store and Enjoy

Transfer cooled ranch pretzels to an airtight container, mason jars, or ziplock bags. They’ll stay fresh and crunchy for 2-3 weeks at room temperature. If you can resist eating them all at once, that is!