Fire up the smoker! These Smoked Ranch Pretzels are a unique and delicious snack. They go great with friends and cold beers!
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“They taste kinda like meat and kinda like ranch pretzels. They’re weird. And I want another one.” That pretty much sums up this recipe for Smoked Ranch Pretzels. My wife came home and found the bowl of these pretzels sitting on the kitchen counter. One bite led to another…and another. These pretzels are indeed strange, but they’re oddly addicting!
The idea for this recipe came last winter when I was making a batch of ranch pretzels for a cocktail party. We love those seasoned pretzels, and we make a batch or two every holiday season. Those pretzels bake in a low temperature oven for about an hour or so. The result is a deliciously seasoned pretzel – they go great with cold beers and friends!
As I was making that recipe, I got to thinking. Since the pretzels bake at a low temperature, they are well-suited for the smoker. Once the summer rolled around, I had to try this idea out!
Smoked Ranch Pretzels
To make these Smoked Ranch Pretzels, you’re going to need a smoker or grill. The key here is indirect heat. If you put these pretzels over direct heat, they’re going to burn almost immediately. (Check out the recipe notes below for how to create indirect heat in a gas or charcoal grill.)
For this batch, I used chunks of mesquite wood. Mesquite is one of the stronger flavors when it comes to smoking woods, and I thought I wanted a big punch of smoked flavor. Well, that smoked flavor was certainly there…perhaps too much. Next time I make a batch of these pretzels, I plan on using a lighter flavored wood – fruit woods like apple or cherry would be the best options.
I love pulling out the smoker for all sorts of fun recipes – and these Smoked Ranch Pretzels definitely land in that category. The smoky flavor is unique and unexpected…but at the same time it’s also rather tasty. Like their oven-baked cousins, these smoked pretzels also go well with cold beers and friends!
How to Store Leftover Smoked Pretzels
I found that one 16-oz. bag of pretzels fits quite well in a deep aluminum foil pan. Depending on the size of your grill or smoker, you could certainly make a double batch of these pretzels using two foil pans. Leftovers should be stored in an air tight container at room temperature. They’ll last 5-6 days. I would not recommend freezing the leftovers.
If you’re looking for a fun excuse to fire up the smoker, then put this recipe on the list. These pretzels make for a great backyard snack on a warm summer day! These would also make a great game day appetizer. Happy smoking!
Did you make a batch of these Smoked Ranch Pretzels? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Smoked Ranch Pretzels
- Preheat smoker to 225°F with indirect heat. (See note.)
- Add several chunks of hardwood – I recommend a lighter flavored wood like apple or pecan.
- Place pretzels in a large aluminum pan. (Tip: I used a deep, disposable aluminum pan – it worked great!)
- Using a small mixing bowl, add the vegetable oil, ranch dressing mix, garlic powder and cayenne pepper; stir until well combined.
- Pour oil mixture evenly over pretzels. Using a spatula, gently toss pretzels several times until well-coated.
- Place pan in smoker for 60 minutes, using a spatula to flip pretzels every 20 minutes.
- Allow pretzels to cool before storing in an airtight container.
Looking for more fun smoker recipes? Check out some of these other favorites, too: