Pretzel Crunch

A sweet and salty, malty, buttery pretzel crunch snack for a party, late-night studying, or topped on a cake.

When I was little, the best part of a trip to the mall with my mom was the Auntie Anne’s almond pretzel. If they were out, we would wait for 10 minutes until the next fresh batch. Every time I smell the buttery malty pretzel mixed with toasted caramelized almonds (usually at the airport), I stop to take it in.

The only smell that compares in my house is Christina Tosi’s “Pretzel Crunch” from the Milk Bar cookbook. After a few minutes in the oven, the house smells like the buttery pretzels from Auntie Anne’s! I mostly use Pretzel Crunch in cookies and cakes to add texture and an interesting buttery malted flavor, but it’s also an irresistible snack. Christina is a genius.

WHICH BRAND OF PRETZEL DO I USE?

Everyone has a favorite brand of pretzels to reach for a snack. I am a fan of Snyder’s Mini Pretzels. The pretzels smell malty, have a perfect amount of salt, and have a texture that is not too crunchy. That being said, choose your favorite brand of pretzels!

WHAT GIVES THE PRETZEL CRUNCH A CHEWY TEXTURE?

• Nonfat dried milk – NFDM is the secret ingredient that gives this crunch a chewy texture by binding the mixture together after it’s baked.
• Brown sugar – When brown sugar melts in the oven, a molasses texture is created that coats the pretzels.

SUBSTITUTES

• Malt powder – Enhances the malt flavor of the pretzels. Malt powder is a specialty ingredient that you can buy on Amazon. If you don’t want another item in the pantry, substitute 1:1 with flour and you’ll still enjoy a delicious snack!

MEASURE INGREDIENTS FIRST!

Since this recipe does not require a mixer or time sensitivity, melt the butter in a small bowl and measure all other ingredients in a medium to large bowl. Less dishes!