Add the pretzels to a very large mixing bowl, making sure there’s enough room to toss them without spilling. Sprinkle the ranch seasoning, lemon pepper, kosher salt, dill weed, garlic powder, and cayenne evenly over the top.

Pour the neutral oil over the pretzels, starting slowly to ensure even coverage. Use a large spoon or your hands to gently toss until every pretzel is well coated and glossy.

Continue mixing for another minute, folding from the bottom up, to make sure the seasoning settles into all the crevices. Take your time here for the best flavor distribution.

Transfer the pretzels to a large bowl or tray lined with butcher paper. Let them sit at room temperature for 30–45 minutes so the seasoning fully absorbs into the pretzels.

Halfway through resting, gently toss the pretzels again to redistribute any oil or seasoning that may have settled. The butcher paper will help absorb excess oil while keeping them crisp.

Serve once the pretzels are fully rested and dry to the touch. Store leftovers in an airtight container and enjoy for days—if they last that long.