Pretzel Seasoning - Dairy Free, Reduced Garlic

Because some of us are trying to reduce the world's output of methane gas and intestinal distress. 'Nuff said.

• 2 tablespoons Zesty Italian Dressing powder
• 1 tablespoon dill
• 1 tablespoon Old Bay Seasoning
• 1 teaspoon celery salt
• 1 teaspoon onion salt
• 1 teaspoon powdered sugar
• 1 teaspoon Accent (MSG)
• 1 tablespoon Montreal Steak Seasoning

Mix in a bowl using a fork to break up the powdered sugar

• 3/4 cup Orville Redenbacher buttery popcorn oil

Toss 1 bag of thin pretzels with the oil in a big baggie. Spread on cooking tray in layers, seasoning and mist-spraying water lightly as you go. Bake 225 1 hour, stir at 30 and 45 minutes.

Wuuut? Spray with water? Long story, but I figured out the adhesion of spices was better with butter, and with veg oil it wouldn't stick. HMMM maybe it's the trace bit of water in butter that does it. After dryout the spices concrete themselves to the pretzel.

This is a less burpy but not less delicious version of my old recipe that used Ranch and cheese powder and lots of garlic. The top notes are celery-dill-cayenne. Great for a general seasoning salt, too.