Ingredients:
1/2 cup butter, melted (I use unsalted)
1/4 cup onion soup mix (this should be equal to one envelope commercially prepared soup mix)
2 -4 tablespoons Worcestershire sauce (optional)
16 ounces plain pretzel nuggets (low salt version is great if you can find it, I’ve also used broken sourdough pretzel pieces)

Directions:

1 Spread pretzels out in an even layer in 9×13-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.