Pretzel Crunch
Serves: 6
Carter Wolf
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
45
Sourness
43
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Heat the oven to 275°F
2
Pour the pretzels in a medium bowl and crush them with your hands to one-quarter of their original size
3
Add the milk powder, malt powder, sugar, and salt and toss to mix
4
Add the butter and toss to coat
5
As you toss, the butter will act as glue, binding the dry ingredients to the pretzels and creating small clusters
6
Spread the clusters on a parchment- or Silpat-lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed
7
Cool the pretzel crunch completely before storing or using in a recipe
8
Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month
9
Heat the oven to 275°F
10
Pour the pretzels in a medium bowl and crush them with your hands to one-quarter of their original size
11
Add the milk powder, malt powder, sugar, and salt and toss to mix
12
Add the butter and toss to coat
13
As you toss, the butter will act as glue, binding the dry ingredients to the pretzels and creating small clusters
14
Spread the clusters on a parchment- or Silpat-lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed
15
Cool the pretzel crunch completely before storing or using in a recipe
16
Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month