Updated September 18, 2017
can (11 oz) Pillsbury™ Refrigerated Breadsticks
can (15 oz.) Muir Glen™ organic pizza sauce
Preheat oven to 400°F. Remove breadsticks from package. Twist each breadstick into a long line, then place on a greased baking sheet. Brush each breadstick with the whisked egg, then sprinkle with sea salt.
Bake according to package instructions until the breadsticks are lightly golden on top.
Serve with a bowl of pizza sauce or marinara.
More About This Recipe
- Lately I have been obsessed with homemade pretzels!From watching them brown up in the oven, to that heavenly dough-y smell, to that classic salty taste, there is something about homemade pretzels that is so comforting. And as I have been serving them more at gatherings, I have discovered I’m not the only one who thinks so. Homemade pretzels have a way of disappearing in a snap!!Well, for the days when you might not want to spend the time making homemade dough, and dipping them in baking soda, and all of those extra steps that go with the real deal, I have an awesome shortcut for you. They take all of 5 minutes to prep, and still have that awesome pretzel-y taste that you and your guests will adore. And for those of you who are dippers like me, I formed them into Pretzel Straws to make for perfect dipping in a yummy pizza or marinara sauce.I’ll warn you, you’d better grab one quickly before they all disappear!
Red White and Blue Chocolate Pretzel Sticks
Fill a microwavable cup with white chocolate candy melts and microwave for 1 minute. Stir the melts until they become a liquid consistency. Dip the pretzel sticks in the chocolate, shake off the excess, and place on parchment paper. Sprinkle on the Red Jimmies, Blue Jimmies, and the 4th of July Jimmies Mix.
Pour the excess white chocolate into 2 bowls and mix in the All Natural Red and Blue Petal Dust. Put the blue and red chocolate in piping bags and cut the tips off. Drizzle the chocolate on the pretzels and make some criss cross patterns.
Place the pecan halves in a single layer on a baking sheet and put in the oven for 5 to 6 minutes, shaking the pan once halfway through, until they're lightly toasted. Remove them after they're toasted and put them on a plate to cool.
Line the baking sheet with parchment paper or a silicone baking mat. Arrange the pretzels neatly on the pan, then top each pretzel with an unwrapped caramel. Place the pan into the oven for 4 to 5 minutes, or until the caramels are softened (but definitely not melting.) Remove the pan from the oven.
Gently press a pecan half onto each caramel, just enough for the caramel to fill the pretzel. Set them aside to cool completely.
Meanwhile, melt the chocolate. When the pretzel/caramels are cooled, remove them from the baking sheet. Spoon small dollops (1 1/2 teaspoon helpings) of chocolate all over the baking mat, then lightly drop each pretzel onto the middle of each dollop, making sure they're centered.
Allow them to cool completely before serving (you can hasten this along in the fridge.)
Variation: Spoon a little melted chocolate all over the tops of the turtles to cover the whole thing in chocolate.
First of all, in case you didn&rsquot know, mini pretzels are sweeping the nation. No, really&mdashthey are! All you need to do is Google &ldquoPretzel Treats&rdquo and you&rsquoll find quadrillions of recipes for various goodies using miniature pretzels (either square or twists) as a base. Pretzel treats are a really perfect for Christmastime because you can use different colors of sprinkles and candies to decorate them, and they&rsquore easy treat to make with young kids. And the center of all of it is a good ol&rsquo salty pretzel, which always makes anything sweet taste a little bit better.
A couple of days ago, I made a quick batch of turtles using mini pretzels. My good friend Jaden has a version on her website using&mdashwait for it&mdashRolo candies. (See the recipe here. Fabulous!) But since I didn&rsquot have any Rolos on standby, I just took the old school route and used caramels and melting chocolates.
These would be perfect on a tiered cake stand as part of a holiday buffet&hellipor just wrapped in little cellophane bags and given to friends at Christmas.
All you need are mini pretzels, caramels, pecans (not shown here because I&rsquom a 44-year-old airhead) and some kind of chocolate. I used a mix I&rsquoll tell you about in a minute, but if you have a good candy store nearby, a good milk chocolate would be perfect.
Preheat the oven to 325 degrees and lay mini pretzels all over a baking sheet lined with either parchment paper or a baking mat like this.
Unwrap the caramels, and one by one, set them on the pretzels&hellip
Now just pop the pan in the oven for about 4 to 5 minutes or so&hellip
Until the caramels have softened but haven&rsquot started melting all over the universe yet. Keep your eye on them!
Now grab some pecan halves. I just got these as a gift, which is one of the things I love about Christmastime. Pecans, pecans, pecans!
Just grab a pecan half and carefully press it onto one of the caramels. Press lightly you just want the pecan to be secured and the caramel to perfectly fit within the pretzel.
Then just keep on going until they&rsquore all done! Now you just need to let them cool completely, so set them aside&hellip
And start melting the chocolate as they cool! I didn&rsquot have any good milk chocolate for melting, so I wound up grabbing some chocolate almond bark&hellip
Then grabbing some good bittersweet chocolate I had on hand&hellip
And mixing that in. I did this because even though chocolate almond bark is great for melting, the flavor doesn&rsquot really scream &ldquoChocolate.&rdquo And that&rsquos probably because it isn&rsquot really chocolate. It&rsquos almond bark. Long story.
So basically, I used the almond bark for &ldquofiller&rdquo and spiked it with a sharper, good-quality chocolate. But this was sort of a wing-it type of thing once again, just a good quality milk chocolate would be perfection.
So once the pretzel/caramel/pecan thingies are cool, remove them from the tray.
Then grab a tablespoon of the melted chocolate&hellip
And pour half of it on the tray.
Then just drop one of the pretzels right on top!
That first one was a little bit, because I used closer to a tablespoons&hellipbut the second one, at half a tablespoon, was just right.
So just keep going, drizzling several rounds of chocolate at once&hellip
And carefully dropping on the pretzels. They&rsquoll sink naturally into the chocolate, so no need to really press them in. Just make sure they stay centered on the chocolate as they settle.
Then you just need to let them set! You can do this at room temperature, but expect it to take quite awhile. Or, you can hasten it along by putting the turtles in the fridge for 30 minutes or so just keep in mind that the caramel will be really firm&mdashtoo firm to chew&mdashwhen you first pull it out of the fridge.
Now, I did a few of them on a separate baking mat so I could have a little extra fun.
I drizzled more chocolate&hellip
Then I repeated with the rest of them&hellip
And popped &rsquoem into the fridge to cool! This is just a more substantial version of the other ones and keeps the pretzel and caramel &ldquoenclosed&rdquo in chocolate. It&rsquos also more in line with the original turtle-style candy!
Either option is just lovely. The only thing I&rsquod change (and I added this in the printable below) is to toast the pecan halves and let them cool before making the candies. I think that would bump up the flavor even more. And as I&rsquove said approximately four million times already in this post, good milk chocolate is the way to go.
Red Velvet Milkshake
55g (1.94 ounces) or 1/4 cup margarine or butter
30g (1.06 ounces) or 1/4 cup cocoa powder
95g (3.35 ounces) or 3/4 cup icing sugar
Whip together for about 5 minutes or until fluffy.
20 Hersheys kisses
20 red m&m’s
milkshake (per glass)
1 scoop ice-cream
3 tablespoons ganache (made as for vanilla gauche above but using milk or dark chocolate)
300mL (10.14 fluid ounces) or just less that 1 1/4 cups milk (4% fat)
1 scoop of ice-cream
slice of red velvet cake
I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram be sure to tag me @onceuponachef.
Crisp and flaky cheese straws specked with fresh herbs make a delicious and fun hors d’oeuvre.
- 8 ounces (2 packed cups) grated extra-sharp cheddar cheese
- 1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off with knife, plus more for dusting
- 1 teaspoon kosher salt
- Scant teaspoon crushed red pepper flakes
- 1-1/2 tablespoons roughly chopped fresh herbs, such as rosemary and/or thyme
- 1 stick (1/2 cup) cold unsalted butter
- 6 tablespoons heavy cream
- Preheat the oven to 400°F. Set two oven racks in the center of the oven. Line two baking sheets with parchment paper.
- In the bowl of a food processor, combine the cheese, flour, salt, red pepper flakes and herbs. Pulse until the mixture resembles coarse crumbs.
- Cut the butter into 1/2-inch chunks and add to the flour/cheese mixture. Pulse until the mixture resembles coarse crumbs, with some pea-size clumps of butter within. Add the heavy cream and pulse until the mixture starts to clump together into a mass.
- Lightly flour a work surface and dump the dough on top. Dust the top of the dough with flour and use your hands to shape into a rectangle about 1-inch high. Cut the rectangle in half.
- Dust the work surface with more flour and roll each block of dough into a 8 x 10-inch rectangle about 1/8-inch thick (turn the dough as you go and add more flour as necessary so it doesn't stick). Using a pizza cutter or sharp knife, trim the edges straight without sacrificing too much dough, then cut the dough into thin strips about 1/4-inch wide. Transfer the strips to the prepared baking sheets, leaving about a 1/4-inch of space between them. Bake the straws for 10-12 minutes, or until lightly golden on top and a rich golden color on the bottom, rotating the pans from top to bottom and front to back midway through. Remove from the pans from the oven and set on a rack to cool. Carefully transfer the cheese straws to a plate and serve.
- Note: The cheese straws will keep well in a covered container for a few days.
- Freezer-Friendly Instructions:The Dough can be Frozen for up to 3 Months: Shape the dough into 2 rectangles, about 1 inch thick, wrap each securely in plastic wrap, and place them in a sealable bag. When ready to bake, remove the dough from the freezer, thaw it until pliable, and then proceed with recipe. To Freeze After Baking: Let the cheese straws cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove them from the container and let them come to room temperature.
Pick Your Sprinkle Mix First!
Just a few weeks ago we launched November’s monthly sprinkle mix kit Merry & Bright. It just might be our favorite kit yet. Can we just swoon over these colors a moment here? Ahhh…in case you missed the launch you can find more info here and the kit is available to purchase here, but only in the month of November! Each kit comes with 12 different sprinkles/blends and mixing bags and a cute little spoon to get you started. You can start with the blends in the kit or make your own! Chocolate pretzel rods are a staple around the holidays. We couldn’t think of a better way to play with our mix kit then covering them in Merry & Bright Christmas sprinkles. It would be just as fun and festive for other holidays by switching up the color of the melted chocolate and the sprinkles used.
Pretzel Straws - Recipes
A little salty, a little sweet- who doesn’t love a great pretzel? And considering that today is National Pretzel Day, which falls on April 26 every year, there’s no better time to highlight some of our favorite pretzel bun Burger creations.
Read on as we highlight some of the best pretzel bun Burgers around!
With our Jersey roots, we had to kick off the list by paying homage to a Jersey restaurant—the Cloverleaf Tavern! Opening its doors for business in 1933, the Tavern is currently celebrating its 85th year in business as a go-to stop for amazing Irish food, cold beer, and craft Burgers. Their signature Cloverleaf Burger is certainly the bacon (and pretzel!) lover’s dream: A ground beef and bacon patty, pepper jack cheese, guacamole, Applewood smoked bacon all nestled on a toasted pretzel bun.
Boston Burger Company
The people at Boston Burger Company are certainly some of the most creative minds in the business when it comes to Burger builds, and their April Burger of the Month is no exception. This monster boasts a Schweid & Sons patty, bacon, American cheese, homemade chili, Fritos, a hot dog, onion straws, and a golden BBQ sauce drizzle all wrapped up on a pretzel bun. This is a meat lover’s fantasy!
BGR Burger Joint
Talk about a true “masterpiece”—east coast Burger chain BGR Burger Joint (“Burgers Grilled Right”) features a pretzel bun Burger year round on their Masterpiece Burgers menu. Simply called the Pretzel Bacon Cheese, this Burger has it all in the name: crispy bacon, gooey cheddar, bacon onion marmalade, all on a pretzel bun.
Feeling inspired by all of these delicious ideas? Make your own pretzel bun Burger in the comfort of your own kitchen with our Pretzel Pub Burger recipe here!
Pimento Cheese Straws
Pimento cheese is a staple in Waycross, Georgia and cheese straws are ever-present at any gathering of note. These pimento cheese straws combine the best of both worlds. Crispy, spicy, flaky, and cheesy is the perfect combinati on of th ese addicting bites!
Let&rsquos talk about pimento cheese straws for a bit&hellip
This gem was my mother-in-law&rsquos idea. Believe me when I say that she has a lot of ideas! Let me set the stage for all the women out there who have never been blessed with a mother in law. At my wedding shower, when most of my friends and family were giving me lingerie and wedding night advice, she had other ideas.
Judy, or Mimi as my kids call her, gives me a cookbook and set of mixing bowls. Like most moms, she probably thought I wasn&rsquot going to be able to feed her son. Being that my husband is 6&rsquo6&rdquo she might have had a more legitimate case to be scared than most. The inscription in the cookbook stated that she put a star next to her favorites. Was that a not so subtle nudge? As I thumbed through it, OVER A YEAR LATER, I made sure that I read the ones that she had picked out so we could talk about them during our next visit.
What is a Cheese Straw?
One recipe that was a &ldquogo-to&rdquo for her was something called cheese straws. What in the world is a cheese straw? Was she testing me? After I read the recipe I came to the conclusion it was a Waycross, Georgia regional delicacy. A Cheese Straw is small, thin strip of pastry (like a cookie) that is made of cheese and other spices, that are baked and then eaten as a light snack.
Six years later we moved Waycross and I too started to eat these tasty cheese straws amongst other goodies. When called upon to make some of those delectable bites for a party, Judy had a brilliant idea to make them even better. Pimento cheese straws!
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy here.
If you&rsquod rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas &ndash and get straight to this delicious recipe &ndash simply scroll to the bottom of the page where you can find the printable recipe card.
Pimento cheese is a staple here in Waycross. Turns out the combination was a hit, so I just couldn&rsquot pass up using these as my first blog recipe. There are many recipes for cheese straws but this one we adapted from the cheese straw recipe that is found in the infamous wedding shower gift. I make pimento cheese spread and use it on my Sweet and Spicy Pimento Cheese Bread.
What is in Pimento Cheese Straws?
Pimento Cheese Straws are made with only a few ingredients.
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How do you make Pimento Cheese Straws?
Heat the oven to 350 F. Using a stand mixer or food processor, mix butter and cheese together. When butter and cheese are incorporated add in the pimento, juice, and seasonings and mix briefly. Add the flour and mix until a dough-like consistency.
Pull dough out of mixer bowl, place on a lightly floured surface, and form dough into a ball. At this point, you can wrap in plastic and store in the fridge until you are ready to bake. If chilling first, make sure you bring to room temperature before attempting to shape into balls/straws unless you need an upper body workout.
Shape, roll, or cut your straws into the desired shape.
*I like the straw shape over a cookie shape myself. Since my cookie press does not have enough strength, I actually use a child&rsquos playdough apparatus (purchased new, sterilized, and used for cheese straws alone) to make mine. This way my kids can join in the fun too!
Once formed, bake the pimento cheese straws on a parchment-lined cookie sheet for 25 minutes or until slightly brown around the edges. Cool on rack and store in airtight container for up to 4 days. You can also freeze for up to 3 months for a soiree at a later date!
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How to Make Homemade Hard Pretzel Rods
I think I’ve been eating hard pretzels since the dawn of time (my favorite way? Dipping them in a peanut butter jar, yesssss) but until recently, I’d only made soft pretzels from scratch. So when I happened upon a recipe for homemade hard pretzels, which are my true true love, I was ecstatic. I NEED THESE NOW, I said to myself (there has been a lot of self-talk recently, apparently). I am a new woman and I want to eat all the snacks! I said. And so I got to work.
And by work, I mean I made a dough, let it rise, shaped it, poached it and baked it. All easy-peasy stuff, I promise you. And then it was pretzel magic bliss/put-a-big-pile-of-pretzels-on-a-plate-with-mustard-and-cheese-dip-and-eat-them time. A.K.A., snack time — NO, lunch time. And maybe also dinner time, but I’ll never tell.
4th of July Patriotic White Chocolate Pretzel Bark Recipe
- 3 Cups Pretzels
- 3/4 Cup Trail Mix
- 1 Cup White Chocolate
- 1/4 Cup Blue Candy Coating Chocolate
- 1/4 Cup Red Candy Coating Chocolate
- 1/4 Cup Little Man Sprinkle Mix
- Break pretzels. You don’t want totally crush them, just break them into smaller pieces.
- Pour pretzels and trail mix into a mixing bowl.
- Melt white chocolate and pour over pretzel and trail mix combo. Gently fold the white chocolate in until all of the pretzels and trail mix is covered.
- Pour the mixture onto a parchment paper lined baking sheet and smooth into an even layer with spatula.
- Melt red and blue chocolate (separately) until smooth. Spoon each chocolate into a ziplock or piping bag.
- When chocolate is warm enough to hold, cut of the tip of the bag and drizzle over the bark.
- Add sprinkles!
- Let cool completely and then break apart. You can speed up this process by placing it in the freezer.
Wasn’t that easy? This pretzel bark recipe just has a a handful of ingredients that makes it perfect to shop for and make with little kids. They’ll have a blast breaking up the pieces. Such a fun 4th of July Dessert to share at a mid day BBQ or a special snack for the fireworks! For our snack we bagged the 4th of July Pretzel Bark into our red striped goodie bags! They make the perfect festive treat bag. This treat would be perfect batched in to our ice cream treat cups too!
Color coordinate with our other party supplies to change up the sprinkles and colors for any upcoming party you have!