If you're a farmers' market regular, you've probably been tempted more than once by a stand selling fresh hard pretzels.
"The ones from the farmers' markets tend to be larger, crunchier, and less salty," says Martha Stewart Living food editor Charlotte March. "They're as great to cook with as they are to eat on their own."
If you can't find them, their supermarket siblings are fine too. The next time you pick up a bag of either knotted nibble, keep a few out of the snack stash. Instead, use them to give a variety of dishes an unexpected twist.
Use Them as Breading
Coat pork chops (or chicken) with grainy mustard; dredge in finely ground pretzels before cooking.
Turn Them into Candies
Try our Peanut-Butter Pretzel Candy recipe.
Make Individual Crumbles
Try our Pretzel Crumbles recipe.
Buying Them: Pretzels are year-round fixtures at farm stands.
Storing Them: Keep pretzels in an airtight container at room temperature for up to 1 month.
Preparing Them: To crush or grind pretzels, pulse them in a food processor or place them in a resealable bag, and bang with a rolling pin.