Everything Ranch Cheese Pretzel Mix (Printable)

Tangy ranch and everything bagel seasoning meet cheese crackers, pretzels, and cashews for the ultimate savory snack.

# What You'll Need:

→ Snack Mix

01 - 2 cups mini pretzels
02 - 1½ cups cheddar cheese crackers
03 - 1 cup roasted salted cashews
04 - 1 cup bite-sized rye chips

→ Seasoning

05 - 3 tablespoons melted unsalted butter
06 - 2 tablespoons ranch seasoning powder
07 - 2 tablespoons everything bagel seasoning
08 - ½ teaspoon garlic powder
09 - ¼ teaspoon onion powder

# Directions:

01 - Preheat oven to 300°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, combine mini pretzels, cheddar cheese crackers, cashews, and rye chips.
03 - In a small bowl, whisk together melted butter, ranch seasoning powder, everything bagel seasoning, garlic powder, and onion powder.
04 - Pour seasoned butter mixture over snack components and toss gently until all pieces are evenly coated.
05 - Spread mixture in a single layer on the prepared baking sheet.
06 - Bake for 20 to 25 minutes, stirring halfway through, until golden and fragrant.
07 - Let cool completely before serving or storing in an airtight container.

# Expert Advice:

01 -
  • It uses pantry staples you probably already have tucked away in a cupboard somewhere.
  • The combination of buttery ranch and everything bagel seasoning hits that salty tangy crunch you keep reaching for.
  • You can make it ahead and it stays crispy in a jar for days, which means less stress when people show up hungry.
02 -
  • Don't skip the stirring step halfway through baking or the edges will burn while the center stays pale.
  • Let the mix cool all the way down before storing it, or trapped steam will turn your crunchy masterpiece into a sad, soft pile.
03 -
  • Use a spatula to toss the mix instead of a spoon so you don't crush the pretzels or crackers.
  • If your everything bagel seasoning is extra salty, cut back on the ranch powder by half a tablespoon so it doesn't overpower the mix.
  • Make a double batch and freeze half in a zip top bag for up to a month, then just let it thaw and crisp up in a low oven for five minutes before serving.
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