These crunchy French Onion Pretzel Nuggets are a tangy snack that is meant to be shared! Dusted with a homemade French Onion spice mix and baked to an extra crispy crunch.
I have been dreaming in full snack color lately. I think it might be the upcoming tailgating season or all the water that I am drinking because all I want to do is snack!
While dreaming the other night, I envisioned dunking pretzels into a bowl of tangy French Onion Soup with all that stretchy cheese, and I immediately thought about making these French Onion Pretzel Nuggets!
Now if you haven’t been reading for a while you might not have had the pleasure of reading about the pretzel disaster of 2016. You will really get a kick out of it, or you might get a little queasy, either way, it will be entertaining.
Now back to these pretzels!
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French Onion Pretzels Ingredients
- pretzel nuggets
- olive oil
- beef bouillon cube
- Parmesan cheese
- dried minced onion
- garlic and onion powder
Pretzels: I prefer the nuggets as they are meatier and stand up to the strong french onion flavors but feel free to use your favorite shape! Feel free to get your favorite bag of pretzels.
Beef Bouillon: You can use the cubes just be sure to grind it up into a powder. Or you can use 1/2 teaspoon of the granules.
Minced Onion: use the dried onion that you find in the spice aisle. If they only have flakes, you might want to chop them up a little so they aren’t so big.
Parmesan Cheese: I like to use the grated cheese in the shaker can by the pasta for this recipe as it holds up in the baking process. But feel free to use fresh grated cheese.
How to make seasoned pretzels
ONE: Preheat the oven to 200F. Mix the olive oil, bouillon, onion powder, onion salt, garlic powder, and parmesan cheese. Stir to combine.
TWO: Place the pretzel nuggets in a large bowl. Pour the cheese oil mixture over the pretzels and toss to evenly coat them. Spread the pretzels on a baking sheet in a single layer.
THREE: Bake the pretzels in the oven for 50 minutes, stirring every 15 minutes to keep them from burning. Remove from the oven when they are dry and toasted. Cool completely.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
The flavors of the Onion Cheese Dip are hearty and strong so I need a strong pretzel to hold up to them. Instead of using the thin twists or sticks I figure nuggets will to the job.
If you can’t find nuggets, just get the whole pretzels and smash them up into pieces. Who says food can’t relieve stress?
Ways to enjoy seasoned pretzels
- salad croutons
- add to soup for a crunch, like my dream
- mixing into your sweets like brownies and cookies
- feeding the birds on a walk
- keeping hangry kids (and husbands) at bay so you don’t lose your sh$%
Pretzels are like lifesavers really!
This seasoned pretzel recipe makes a simple snack that packs a punch and will be gobbled up in no time at your next party.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
MORE PARTY FOODS
- cinnamon sugar pretzels
- sriracha pepper pretzels
- french fry seasoning
- french onion meatballs
- cookie fries
French Onion Pretzels
- 12 ounces pretzel nuggets
- 1/2 cup olive oil
Onion Cheese Dip Mix
- 1/2 teaspoon beef bouillon granules or one cube crushed up
- 1 tablespoon dried minced onion
- 1 tablespoon Parmesan cheese
- 1/2 teaspoon garlic salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- Preheat oven to 200F.
- Line a baking sheet with parchment paper or foil.
- Pour pretzel nuggets onto the baking sheet and spread out.
- Drizzle with the olive oil.
- Sprinkle 2 tablespoons of the Onion Cheese Dip Seasoning over the pretzels.
- With your hands, yes it will get messy, toss the pretzel nuggets around to coat with the olive oil and the Onion Cheese Mix.
- Spread the pretzel nuggets out on the baking sheet into a single layer.
- Sprinkle with the remaining 2 tablespoons of Onion Cheese Dip Mix.
- Bake in the oven for 50 minutes, stirring and re-spreading twice to prevent burning.
- When the 50 minutes are up, remove the pan from the oven and cool the pretzel nuggets completely.
- Store in an airtight container for up to a week.
*If you like this recipe, leave me a comment and rate it with some stars. Thank you!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 296Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 2mgSodium: 640mgCarbohydrates: 35gFiber: 2gSugar: 1gProtein: 5g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
Grab my free dip eBook for the French Onion dip mix. You won’t regret it as the book contains 10 recipes for dry dip mixes that do not appear on the blog. These dip mixes are great for marinades, dips, make amazing gifts for your foodie friends!
This recipe was inspired by this one!
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