Divide the pretzels into two large roasting pans (disposable aluminum pans are great for this). Stir the oil, ranch mix, dill, and garlic powder in a small bowl until well combined. Pour evenly over the pretzels, stirring to coat. Bake for 1 hour, stirring halfway. Serve and store at room temperature.
No Bake Method: Instead of baking the oiled pretzels, leave them to soak for several hours, while occasionally stirring.
Recipe Note: This recipe makes a huge amount, but can easily be halved.
Source: Deb M. and Sue K. friend and mom of Pennies on a Platter