Wednesday, August 21, 2013

Matt's ranch pretzels

I've been watching/listening to some baseball recently, which is weird.  I don't know if you've heard, but the Pittsburgh Pirates are kind of awesome this season, which is even weirder.

If I've learned anything from my brief bandwagoner interest in America's pasttime, it's that curve balls are a real thing.  In a game, they come from pitchers and really do curve.  Go figure!

In this instance, curve balls come from the universe.

I had an entire post written up and scheduled to publish about these pretzels.  And then, at the last minute, I read it and erased the entire thing.  Just wasn't feeling it.  So, let me start over.

Ranch pretzels!

Bet you could guess what they taste like, right?  Thanks for reading!  The end.

Just kidding.  Want more?  Crunchy, delicious, addictive, and so very ranch-y with a little help from garlic and dill.

My wonderful husband makes these and considers them one of his specialties.  "Specialties" is his nice way of saying, "Things Katy can't or won't make that I do so well."  Two of Matt's other specialties are omelets and opening cereal bags.  I just... I can't.  They never seem to cook evenly, and I always manage to rip the bag halfway down the side, respectively.

Yes, I realize how simple both of those things are to do.  I just can't do 'em.  I can make risotto and bread from scratch, but I can't open a bag of Raisin Bran to save my life.  So I leave that brawny job up to the man.

In addition to changing light bulbs and watering plants (totally forget about 'em myself), making snack food falls under the man job umbrella in our home.  Matt's always looking for something to munch on, so it's fitting that he makes these pretzels.

Could anyone make them? Absolutely.  Should you make them?  Yes, yes you should.  They are incredibly easy.  To give you a clue, Matt's original directions read, "Mix.  Bake 350 for 15 minutes."  Told you they were easy.

If you're on Team Crunch when it comes to snacking, look no further than these pretzels.  They are salty and satisfying, and sure to appeal to appetites of all flavors and sizes.  And addictive.  Really really addictive.  Consider yourself warned!  A quick foolproof appetizer for a party, a grab-and-go snack at a tailgate, or a simple movie night munch at home with a glass of wine.

He cooks, she photographs, they eat.  #theweirdest  Stranger things have happened, I suppose :)

Matt's Ranch Pretzels
-makes a lot... but, still, not enough

1 pound bag large sourdough pretzels, broken into pieces
1 package dry ranch dip mix
1/2 teaspoon dried dill
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
2/3 cup canola oil

Preheat oven to 350 degrees.  In a  gallon-size resealable bag, combine pretzels, seasonings, and finally oil. Make sure bag is closed and sealed properly and toss vigorously to coat.  Arrange coated pretzels in a single layer on rimmed baking sheet.  Bake for 15 minutes.  Remove and cool completely.  Store pretzels at room temperature for up to 1 week.


  1. HAHAHAHA Bryce has similar roles in our home! These look delicious and do I spy a Williams Sonoma baking sheet? They're the BEST.

    1. You are one observant WS enthusiast! I got that baking sheet as a bridal shower gift and it has totally spoiled me for all other baking sheets. The best, indeed! Speaking of weddings, how is the planning going?!

  2. HAHA thanks? We have two of them and they're so much better than any others, we recently added the loaf pan to the collection, too! I want it all :)

    Planning is going well, although it's taking up my whole life and I haven't been blogging :/ We're just over 3 weeks away and there WILL be cannoli at the wedding, in addition to the cake!


  3. I'm so happy I'm not the only one who forgets about the plants! In our home, too, my husband is in charge of watering plants. These pretzels look so addictive :)