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Three Ways with Pretzels

Martha Stewart Living, January 2011

If you're a farmers' market regular, you've probably been tempted more than once by a stand selling fresh hard pretzels. Hand-rolled and locally made, these pretzels are even more irresistible than their supermarket siblings.

"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." So the next time you pick up a bag of these knotted nibbles, keep a few out of the snack stash. Instead, use them to give a variety of dishes an unexpected twist.

3 Ways to Use Pretzels

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.

Pretzel Tips

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.


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