“I'm not exactly sure where I got this one from-it may have been a variation on the "Chex Mix" party mix. It's fast, easy to prepare & is a great snack for playing cards (good beer food!). Not for those watching sodium content.”
1hr 5mins

Ingredients Nutrition

  • 118.29 ml butter, melted (I use unsalted)
  • 59.14 ml onion soup mix (this should be equal to one envelope commercially prepared soup mix)
  • 29.58-59.16 ml Worcestershire sauce
  • 453.59 g plain pretzel nuggets (low salt version is great if you can find it, I've also used broken sourdough pretzel pieces)


  1. Spread pretzels out in an even layer in 9x13-inch baking pan.
  2. Melt butter.
  3. Add Worcestershire sauce to taste (we like it dark so I tend to be heavy on it).
  4. Add dry soup mix.
  5. Stir until well blended.
  6. Drizzle over pretzels; toss to coat all pieces.
  7. Bake for 45-60 minutes in 250°F; toss every 15 minutes to make sure pieces toast thoroughly. Pretzels should be dark brown but not burnt.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a