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Pretzel Recipes


Pretzel Recipes

By: Amie Valpone, Culinary Marketing Consultant, HHP, AADP Culinary Nutritionist, CEO of The Healthy Apple, www.TheHealthyApple.com and Publisher of Easy Eats, www.EasyEats.com online gluten-free magazine.
Strawberry Pretzel Dessert Pretzel Jello Salad Strawberry Pretzel Salad
Raspberry Thyme Pretzel Deviled Eggs Carrot Coriander Pretzel Dip Baked Pretzel Oatmeal
Chocolate Pretzel Bites Pretzel Turkey Burgers Pretzel Encrusted Salmon with Orange Dijon
Hot Mustard Pretzel Dip Baked Cheddar Pretzel Chicken
Strawberry Pretzel Dessert

  • 1 cup crushed Uncle Jerry’s Pretzels
  • 1 cup flour
  • 1/2 cup cashews
  • 1/4 cup brown sugar
  • 1/2 cup melted butter
  • 2 large egg whites
  • 1 1/4 cups white sugar
  • 2 dozen fresh strawberries, sliced
  • 2 tablespoons lime juice
  • 1 cup Greek plain yogurt
  1. Preheat oven to 375 degrees F.
  2. In a large bowl, combine flour, brown sugar, cashews, pretzels and melted butter. Spread mixture onto a baking sheet; bake for 15 minutes.
  3. Meanwhile, beat egg whites until they form stiff peaks; slowly add in white sugar.
  4. In a small bowl, combine strawberries with lime juice. Mix into egg white mixture. Then add Greek yogurt.
  5. Break up the cashew mixture and sprinkle half on the bottom of a baking dish. Transfer strawberry mixture into the dish, then cover with remaining cashews.
  6. Place in the freezer for 3-4 hours before serving.
Pretzel Jello Salad

  • 2 1/2 cups crushed Uncle Jerry’s Pretzels
  • 1 1/2 cups cream cheese, softened
  • 1 cup sugar
  • 1 cup melted butter
  • 1 cup vanilla yogurt
  • 6 oz. strawberry Jello dry mix
  • 2 cups boiling water
  • 2 dozen fresh strawberries
  • Fresh mint, chopped, to garnish
  1. Preheat oven to 375 degrees F.
  2. In a large bowl, combine Uncle Jerry's Pretzel crumbs, butter and ½ cup sugar. Mix well to combine. Transfer crumb mixture to a baking pan. Bake for 8-9 minutes or until golden brown.
  3. In a separate bowl, combine remaining sugar, cream cheese and vanilla yogurt. Mix well to combine. Using a soft spatula, spread mixture over baked crust. Place in the fridge for at least 1 hour.
  4. Meanwhile, dissolve Jello in boiling water. Mix well; set aside to cool for 10 minutes. Add the strawberries and pour over the vanilla yogurt mixture. Place back into the fridge until ready to serve. Garnish with fresh mint.
Strawberry Pretzel Salad

  • 4 cups cooked chicken, cubed
  • 2 cups fresh baby spinach
  • 1/2 cup purple cabbage, thinly sliced
  • 1 cup crushed Uncle Jerry’s Pretzels
  • 1 summer squash, chopped
  • 1 zucchini, chopped
  • 1 cup cherry tomatoes, halved
  • 12 fresh strawberries, halved
  • 2 teaspoons olive oil
  • 2 teaspoons lime juice
  • 2 tablespoons poppy seeds
  • 2 teaspoons balsamic vinegar
  • 1 Tbsp. mustard
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon chili powder
  1. In a large bowl, combine chicken with spinach, cabbage, pretzels, squash, zucchini, tomatoes and strawberries; mix well to combine.
  2. Pour remaining ingredients into a sealed jar; shake well. Drizzle dressing over salad.
  3. Serve chilled.
Raspberry Thyme Pretzel Deviled Eggs

  • 1 dozen eggs
  • 2 teaspoons mayonnaise
  • 1 teaspoon fresh thyme, finely chopped
  • 1/2 cup crushed Uncle Jerry’s Pretzels
  • 1 small carrot, zested
  • 10 fresh raspberries
  • Pinch of sea salt and freshly ground white pepper
  • 1/6 teaspoon smoked paprika
  1. Place eggs into a large pot filled with water. Cover and bring to a boil for 10-15 minutes. Drain water; set eggs aside to cool.
  2. Meanwhile, combine mayonnaise, carrot zest, thyme and raspberries in a large bowl. Add sea salt and pepper. Then add crushed pretzels.
  3. When eggs are cooled, peel and slice in half lengthwise. Scoop out the yolk and add to the mayonnaise mixture. Using an electric mixer, beat until soft and fluffy.
  4. Position hollowed eggs on a serving platter; fill with raspberry thyme egg yolk mixture.
  5. Sprinkle smoked paprika.
  6. Enjoy.
Carrot Coriander Pretzel Dip

  • 6 large carrots, shredded
  • 2 Tbsp. raw cashews
  • 1/3 cup plain yogurt
  • 1/4 cup crushed Uncle Jerry’s Pretzels
  • 1/2 teaspoon coriander
  • 1/4 cup fresh parsley
  • 1 teaspoon lime juice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 1/3 teaspoon freshly ground white pepper
  1. Place all ingredients (except pretzels) into a blender; pulse until smooth.
  2. Transfer to the stove top, cook on low heat for 4-5 minutes or until thickened. Transfer to a serving bowl. Top with crushed pretzels.
  3. Enjoy atop grilled tofu, eggs, fish or as a dip with pretzels.
Chocolate Pretzel Bites
Makes 18

  • 2 cups crushed Uncle Jerry’s Pretzels
  • 1/4 cup cashews
  • 2/3 cup sweetened skim milk
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup unsweetened coconut flakes
  • 1/4 teaspoon almond extract
  1. In a large mixing bowl combine pretzels and peanuts. Set aside.
  2. In a medium saucepan mix together milk, chocolate chips and unsweetened coconut flakes. Cook over low heat stirring constantly until chocolate chips are melted. Remove pan from heat; add almond extract.
  3. Pour saucepan mixture over the pretzel/peanut mixture; stir until coated. Spoon teaspoon sized amounts onto parchment paper. Refrigerate for 2 hours or until firm.
Pretzel Turkey Burgers
Serves 4

  • 1 pound lean ground turkey
  • 1 cup Uncle Jerry’s pretzels, crushed
  • 1/4 cup finely chopped red bell pepper
  • 1 egg, beaten
  • salt and pepper to taste
  • 4 slices low fat cheese
  • 4 whole grain buns, halved
  • 4 tomato slices
  • 4 lettuce leaves
  • 4 red onion slices
  1. Preheat oven to 375 degrees. Prepare a baking dish with nonstick cooking spray.
  2. In a bowl, mix the ground turkey, crushed pretzels, red bell pepper, and egg. Season with sea alt and pepper. Form into 4 patties; arrange in the baking dish.
  3. Bake 30 minutes, turning after 15 minutes.
  4. Top each burger with a slice of cheese during the last few minutes of cook time. Transfer to whole grain buns with lettuce, tomato and onions.
Pretzel Encrusted Salmon with Orange Dijon
Serves 4


Pretzel Crusted Salmon:
  • 1/3 cup Greek nonfat plain yogurt
  • 1 teaspoon sea salt
  • 10 Uncle Jerry’s Pretzels
  • 4 (4 ounce) salmon fillets
Orange Dijon Sauce:
  • 2/3 cup orange preserves
  • 1 tablespoon Dijon mustard
  • 4 teaspoons skim milk
  • 2 tablespoons fresh cilantro, chopped
  • ¼ cup dried cranberries, chopped
  1. Combine Greek yogurt and sea salt in a small bowl. Pulse pretzels in a food processor until pretzels are finely chopped, leaving some small piecesPlace in shallow dish.
  2. Spread each side of fish with yogurt mixture; coat with crushed pretzels. Coat a large nonstick frying pan with cooking spray. Over medium heat, cook fish 3 to 4 minutes per side or until golden brown.
  3. Whisk orange preserves, Dijon mustard and milk together in a small saucepan over medium-high heat. Cook until thickens and serve over salmon.
  4. Garnish with fresh chopped cilantro and dried cranberries.
Hot Mustard Pretzel Dip
  • ½ cup spicy brown mustard
  • 1/4 cup balsamic vinegar
  • 1/4 cup sugar substitute
  • 1 egg white
  • 2 tablespoons agave nectar
  • Uncle Jerry’s Pretzels
  1. In a small saucepan, combine mustard and vinegar; let stand for 30 minutes. Whisk in the sugar substitute and egg white until smooth. Cook over medium heat, whisking constantly, until mixture thickens.
  2. Remove from the heat; whisk in agave nectar. Serve with pretzels.
Baked Cheddar Pretzel Chicken
Serves 6

  • 1/2 cup whole wheat flour
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon chili powder
  • 2 egg whites
  • 2 tablespoons skim milk
  • 1/3 cup Greek plain yogurt
  • ¼ avocado, sliced
  • 2 cloves garlic, minced
  • 1 cup low fat shredded sharp cheddar cheese
  • 1 cup mashed Uncle Jerry’s pretzels
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon dried rosemary, crushed
  • 6 boneless, skinless chicken breasts

Preheat oven to 350 degrees F. On plate, combine flour, salt, pepper, and chili powder. In shallow bowl, beat together egg white, milk, yogurt, avocado and garlic. On a separate plate, combine cheese, pretzels, Parmesan cheese, and rosemary. Coat chicken breasts with whole wheat flour, dip into the egg mixture and toss with cheese mixture to coat. Place chicken in a baking pan; bake for 40-45 minutes until chicken is fully cooked.

Baked Pretzel Oatmeal
Serves 6

  • 1 1/2 cup instant oats
  • 1/2 cup sugar substitute
  • 1/2 cup skim milk
  • 1 egg white
  • 1 teaspoon baking powder
  • Pinch of sea salt
  • 1 teaspoon almond extract
  • ¼ cup mashed Uncle Jerry’s Pretzels
  • Splash of warm skim milk
  • Chopped fresh fruit

Preheat oven to 350 degrees. Combine the first 8 ingredients; mix well. Spread evenly in a greased 13x9" baking pan. Bake for 25-30 minutes or until the edges are golden brown. Immediately spoon into bowls; add milk and top with fruit.