Preheat your oven to 250°F (120°C).

In a large mixing bowl, combine the Rice Chex, Corn Chex, pretzel twists, and bagel chips. Stir gently until evenly mixed.

In a small saucepan, melt the butter over low heat, then whisk in the dill pickle seasoning, garlic powder, onion powder, dill weed, and salt until well blended.

Pour the buttery mixture over the combined snack ingredients and toss gently for an even coating.

Transfer the coated mixture onto a large baking sheet, spreading it in a single layer.

Bake for 45 minutes, stirring every 15 minutes until crunchy.

Allow to cool completely on the baking sheet.

Transfer to an airtight container for storage.