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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

FOOD HOLIDAY & RECIPE: National Soft Pretzel Day

Bake big, soft pretzels and invite friends to
bring the beer.

 

Whether or not it’s actually National Champagne Day (see previous post), we know that it’s National Soft Pretzel Day.

Hard pretzels are ubiquitous, but soft pretzels have become so popular that they’re no longer a ballpark or theme park snack. You can now find them in your grocer’s freezer case (look for SuperPretzel and other brands).

Or, bake this soft pretzel recipe from scratch.

Here are some garnishing tips from SuperPretzel. Be sure the pretzels are cool enough to eat; then garnish:

  • MUSTARD. Dip them your favorite mustard (we use a knife to spread the mustard, rather than double-dipping).
  • OTHER DIPS. Before baking or reheating, lightly apply butter and garlic powder to the top. Serve with ranch dressing, salsa or queso dip.
  • BAGEL STYLE. Top with a light spread of butter, jam, peanut butter, cream cheese, or a combination.
  • CHEESE. Before baking or microwaving, cover the pretzel with shredded cheese and a dash of oregano or chili flakes. Let cool an extra couple of seconds.
  • GOURMET. Brush with garlic butter or other compound butter(recipes) and sprinkle with sesame seeds or dill (or both).
  • PIZZA STYLE. Sprinkle with a shredded mozzarella, then bake or reheat. When sufficiently cooled, top with warm marinara sauce and oregano.
  • SANDWICH STYLE: Monte Cristo. Make a Monte Cristo sandwich using the pretzel as bread. Carefully slice the pretzel horizontally. Beat an egg with 3 tablespoons of milk. Over medium heat, melt some butter in a sauté pan until foaming stops. Dunk the bottom half (outside only) of the pretzel into the batter and place in the pan. Place layers of ham, turkey, and Swiss cheese on top of the pretzel half. Dunk the top half (outside only) of the pretzel into the egg mixture, and place on top of the sandwich. When the bottom is golden brown, flip sandwich and brown the top. Remove from pan when cheese is melted and sandwich is golden brown and heated through.
  • SANDWICH STYLE: Open Face Crab. Place a slice of pepper jack cheese onto a room-temperature pretzel. Top with a scoop of crabmeat. Sprinkle with Old Bay seasoning and add more pepper jack cheese. Bake in a preheated 350°F oven until the cheese is melted. (You might need a knife and fork.)
  • SOUTHERN FRIED. Make dip by mixing ¼ cup of mustard with 2 tablespoons dried onion soup mix. Let sit a few minutes to blend. Deep fry room temperature pretzels in 350°F oil, top side down, for 1-2 minutes. Drain on paper towels, let cool a bit, and enjoy with the onion mustard dip. For an optional twist, sprinkle with garlic powder right out of the fryer.
  • SUNDAE-STYLE. Add chocolate sauce, a dollop of whipped cream and a maraschino cherry.
  •  
    Do you have a favorite way to eat soft pretzels? Let us know.
     
    Check out the history of pretzels.

    Take our pretzel trivia quiz.

      





    Related Food Videos: For more food videos, check out The Nibble's Food Video Collection.

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