Best 12 Pretzel Crust Recipes

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Indulge in the delightful symphony of flavors and textures with pretzel crust recipes that elevate your culinary repertoire. These innovative dishes, ranging from savory starters to decadent desserts, showcase the versatility of the pretzel crust. From the classic combination of a pretzel crust and creamy cheesecake to the unexpected harmony of a pretzel crust and tangy lemon filling, these recipes offer a delightful journey for your taste buds. Explore the savory delights of a pretzel crusted quiche, where the buttery crust perfectly complements the rich and flavorful filling. And for a sweet treat, immerse yourself in the heavenly combination of a pretzel crust and a silky smooth chocolate ganache. With step-by-step instructions and helpful tips, these pretzel crust recipes are accessible to bakers of all skill levels, ensuring that every bite is a moment of pure indulgence.

Let's cook with our recipes!

PRETZEL CRUST



Pretzel Crust image

Adds a salty and crunchy element to any pie. Makes a 9x13 inch pie crust, but recipe may be modified for use with a 9 inch pie dish.

Provided by TICKY TICKY TAMMY

Categories     Desserts     Pies     100+ Pie Crust Recipes     Crumb Crusts

Time 15m

Yield 24

Number Of Ingredients 3

¾ cup margarine, softened
3 tablespoons brown sugar
2 ½ cups crushed pretzels

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, mix together margarine, sugar and pretzels. Press the mixture into a 9x13 inch baking pan. Bake in oven for 10 minutes; fill with desired pie filling.

Nutrition Facts : Calories 90 calories, Carbohydrate 8.7 g, Fat 5.9 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 1 g, Sodium 216.6 mg, Sugar 1.7 g

PRETZEL CRUST PIZZA



Pretzel Crust Pizza image

I love pretzel crust pizza but our local place no longer makes it. This is my version, I hope that you like it as much as I do. I've added the coarse salt to make it pretzel-like but feel free to omit it.

Provided by Bren

Categories     Main Dish Recipes     Pizza Recipes

Time 1h5m

Yield 9

Number Of Ingredients 12

cooking spray
1 cup warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
2 ¼ teaspoons quick-rise yeast
2 ½ cups bread flour
2 tablespoons olive oil
1 teaspoon salt
⅓ cup baking soda
1 tablespoon butter, or as needed
1 pinch kosher salt, or to taste
1 cup pizza sauce, or to taste
1 cup shredded mozzarella cheese, or to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Lightly coat 3 baking sheets with cooking spray.
  • Place warm water into a measuring cup and stir in sugar to dissolve. Stir in yeast and set aside until foamy, about 10 minutes.
  • Place flour, olive oil, and salt into a large bowl and stir to combine. Mix in yeast mixture and beat with an electric mixer until smooth, about 5 minutes.
  • Turn dough out onto a lightly floured surface and divide into 3 equal portions. Roll each portion into an 8-inch disc and place on the prepared baking sheets. Let rest for 10 minutes.
  • Heat at least 3 inches of water in a wide, deep pot over high heat; bring to a boil. Add baking soda slowly and carefully into the water, as this will foam and rise. Reduce heat to medium, and add 1 dough disc to the pot; cook for 30 to 40 seconds. Remove disc using 2 spatulas or slotted spoons and transfer back to the baking sheet. Repeat with remaining discs. Gently blot discs with paper towels to remove any excess water. Brush lightly with butter and sprinkle with kosher salt.
  • Bake crusts in the preheated oven until golden, about 10 minutes. Remove from the oven; add pizza sauce and mozzarella cheese to each crust.
  • Return pizzas to the oven and bake until cheese has melted and is golden, 10 to 15 minutes.

Nutrition Facts : Calories 214.1 calories, Carbohydrate 28.1 g, Cholesterol 10.5 mg, Fat 7.3 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 3 g, Sodium 2766 mg, Sugar 1.4 g

FLUFFY PINK LEMONADE DESSERT WITH PRETZEL CRUST



Fluffy Pink Lemonade Dessert with Pretzel Crust image

The pretzel crust is a salty contrast to the sweet, fluffy filling in a pretty pink pie.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h15m

Yield 12

Number Of Ingredients 9

2 cups broken pretzels (about 4 oz)
1/4 cup sugar
1/2 cup butter or margarine, melted
1 package (8 oz) cream cheese
2 boxes (4-serving size each) white chocolate instant pudding and pie filling mix
1 can (12 oz) frozen pink lemonade concentrate, thawed
2 or 3 drops red food color
1 container (8 oz) Cool Whip frozen whipped topping, thawed
Lemon slices, cut into fourths

Steps:

  • Heat oven to 350°F. In food processor bowl with metal blade, place pretzels and sugar. Cover; process 15 to 20 seconds or until finely crushed. With food processor running, drizzle melted butter through feed tube, pulsing to mix well.
  • Press crust mixture in bottom of ungreased 11x7-inch pan or glass baking dish. Bake 5 to 8 minutes or until set and golden brown. Cool completely, about 45 minutes.
  • Remove foil wrapper from cream cheese package, place cream cheese in large microwavable bowl; microwave uncovered on Medium (50%) 45 seconds to 1 minute or until well softened. Stir until smooth. Beat dry pudding mix into cream cheese with electric mixer on medium speed until well incorporated. Add lemonade concentrate and food color. Beat on low speed until mixed. Beat on medium speed, about 2 minutes until fluffy. Gently stir in 2 cups of the whipped topping until smooth. Spread over crust. Spread remaining whipped topping over lemonade mixture. Refrigerate at least 2 hours or until set.
  • Cut dessert into squares. Garnish each serving with lemon.

Nutrition Facts : Fat 4, ServingSize 1 Serving, TransFat 1 g

BLUEBERRY CREAM CHEESE DESSERT WITH PRETZEL CRUST



Blueberry Cream Cheese Dessert With Pretzel Crust image

Originally from Taste of Home but changed by me. I love blueberries so I added them to this dessert. Simply delicious! And the pretzel crust and topping is salty and sweet. The cooking time is chilling time in the refrigerator.

Provided by pamela t.

Categories     Dessert

Time P1DT10m

Yield 12 serving(s)

Number Of Ingredients 8

2 cups pretzels, crushed
3/4 cup white sugar
3/4 cup butter, melted
22 ounces whipped topping
1 teaspoon vanilla
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1 (21 ounce) can blueberry pie filling

Steps:

  • Using a zip-loc bag and a rolling pin, crush pretzels. Add to a mixing bowl.
  • Add sugar and melted butter, Mix. Set aside 1/2 C mixture for topping.
  • Press the remaining pretzel mixture into a 13' x 9" dish.
  • Using a stand mixer, beat whipped topping and cream cheese about 3 minutes.
  • Add powdered sugar and vanilla.
  • Spread one half of cream cheese mixture over pretzels in the dish.
  • Top with the can of blueberry pie filling. Use the back of a spoon to gently spread it out.
  • Top bluebarry mixture with the rest of the cream cheese mixture.
  • Sprinkle with 1/2 C pretzel mixture.
  • Refrigerate overnight.

Nutrition Facts : Calories 630.8, Fat 31.4, SaturatedFat 19.2, Cholesterol 93.1, Sodium 728.2, Carbohydrate 82, Fiber 2.4, Sugar 46.5, Protein 7.4

CHOCOLATE PRETZEL CRUST PIE RECIPE BY TASTY



Chocolate Pretzel Crust Pie Recipe by Tasty image

Here's what you need: pretzel, butter, brown sugar, cornstarch, sugar, salt, egg yolks, milk, bittersweet chocolate, vanilla extract, butter, lemon juice

Provided by Jessica Maroney

Categories     Desserts

Yield 8 servings

Number Of Ingredients 12

5 cups pretzel, crushed
8 tablespoons butter, melted
⅓ cup brown sugar
¼ cup cornstarch
1 ½ cups sugar
¼ teaspoon salt
4 egg yolks
3 cups milk
7 oz bittersweet chocolate, chopped
2 teaspoons vanilla extract
2 tablespoons butter
2 tablespoons lemon juice

Steps:

  • Combine pretzels, butter, and brown sugar. Press mixture into pie pan.
  • Bake for 10 minutes or until golden. Let cool to room temperature.
  • Whisk cornstarch, sugar, and salt in a medium saucepan.
  • Mix in egg yolks and milk, and heat mixture on medium heat. Gently mix for about 6 minutes or until the mixture thickens like a pudding.
  • Once thick, take the mixture off the heat and immediately add your chocolate, vanilla, butter, and lemon juice.
  • Mix until ingredients are incorporated into a smooth pudding texture.
  • Pour filling into the cooled crust and smooth with a spatula as desired. (Any extra filling can be saved in cups and eaten immediately, or chilled for pudding cups.)
  • Let the pie chill in the fridge uncovered for at least 4 hours.
  • Enjoy!

Nutrition Facts : Calories 611 calories, Carbohydrate 80 grams, Fat 29 grams, Fiber 3 grams, Protein 11 grams, Sugar 39 grams

CHOCOLATE PIE WITH PRETZEL CRUST



Chocolate Pie With Pretzel Crust image

Make and share this Chocolate Pie With Pretzel Crust recipe from Food.com.

Provided by Mercy

Categories     Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

13 ounces pretzels, crushed
3 tablespoons sugar
1/3 cup melted butter or 1/3 cup margarine
2/3 cup sugar
4 tablespoons cornstarch
2 1/2 cups milk
3 ounces unsweetened chocolate, cut in small pieces
3 egg yolks, slightly beaten
1 teaspoon vanilla extract

Steps:

  • Mix the crust ingredients together.
  • Press half of the mixture into a 9-inch pie plate.
  • Bake at 350°F for 8 minutes.
  • For the filling, combine the sugar, cornstarch, milk and cornstarch in the top of a double boiler.
  • Cook over boiling water until the mixture has thickened, stirring constantly.
  • Cover and cook for 15 minutes.
  • Stir a bit of the hot chocolate mixture into the egg yolks in order to temper (raise the temperature of) the eggs and keep them from scrambling.
  • Add the tempered yolks to the chocolate mixture, stirring constantly and thoroughly.
  • Cool the mixture.
  • Add the vanilla extract to the chocolate and mix thoroughly.
  • Pour the chocolate filling into the pretzel crust.
  • Top with the remaining pretzel mixture.
  • Chill before serving.

Nutrition Facts : Calories 464.3, Fat 18.8, SaturatedFat 10.8, Cholesterol 101.8, Sodium 727.5, Carbohydrate 69.1, Fiber 3.2, Sugar 22.9, Protein 9.7

STRAWBERRY JELLO CHEESECAKE WITH PRETZEL CRUST



Strawberry Jello Cheesecake with Pretzel Crust image

We had this growing up, so nostalgia wells up again! Make sure to use the thinner pretzels, because the big fat ones don't crush down as much as you're looking for. TIME DOESN'T INCLUDE REFRIGERATION TIME!

Provided by Lori Loucas

Categories     Fruit Desserts

Time 35m

Number Of Ingredients 9

2 c crushed pretzels
3 Tbsp sugar
1/2 c unsalted butter, melted
2 pkg (8 oz ea) cream cheese, softened
1 c sugar
8 oz container of cool whip
6 oz package strawberry jello
1 1/2 c boiling water
16 oz package frozen sliced strawberries

Steps:

  • 1. Preheat oven to 350 degrees F. Mix together the pretzels, 4 tablespoons sugar and melted butter. Press into the bottom of a 10 inch spriingform pan. Bake for 10 minutes. Set aside to cool completely.
  • 2. Beat together the cream cheese and sugar until no lumps are left. Fold in the Cool Whip. Spread over the COMPLETELY COOLED crust. Make sure you spread completely to the sides of the pan, to keep the jello layer from seeping into the crust. Refrigerate for at least 30 minutes to an hour.
  • 3. Meanwhile, make the strawberry layer. Stir together the gelatin mix and boiling water in a medium sized bowl. Add the frozen frozen strawberries, and stir until they thaw and the mixture is partially set. Put the bowl in the fridge for another 15-20 minutes until thickened but not completely set.
  • 4. NOTE: If your frozen strawberries are whole, this recipe works better if you slice them before adding to the jello. They should be easy to slice, even when frozen.
  • 5. Spoon the Jello layer over the cream cheese layer. Refrigerate until completely chilled and the jello is fully set. This will take at least 1 hour.
  • 6. Right before serving, remove the sides from the pan. If desired, you can decorate the top with whipped cream and a sprig of mint.

PRETZEL GRAHAM CRACKER PIE CRUST



Pretzel Graham Cracker Pie Crust image

This is a salty-sweet crust for cream-type pies.

Provided by Mikekey *

Categories     Pies

Time 20m

Number Of Ingredients 4

1 c graham cracker crumbs
1 c pretzel crumbs
1/2 c granulated sugar
12 Tbsp butter, melted

Steps:

  • 1. Preheat oven to 375F.
  • 2. In a large bowl, mix all ingredients together.
  • 3. Press into a 9" pie plate. Bake 6-7 minutes or until set. Cool and use with your favorite no-bake filling.

SWEET AND SALTY PRETZEL CRUST



Sweet and Salty Pretzel Crust image

I got this recipe online and it is my go-to instead of using the traditional graham cracker crust. It is sweet, salty and crunchy and has a unique flavor I think you will love.

Provided by Julie Pawlacyk

Categories     Other Desserts

Time 15m

Number Of Ingredients 3

2 c finely crushed pretzel sticks
1/4 c light brown sugar
3/4 c melted butter(no substitutes)

Steps:

  • 1. Crush pretzels in a food processor until they are finely crushed. (I actually like them when they are a little bigger as shown in my picture as the crunch is better).
  • 2. Mix together crushed pretzels, brown sugar and butter until well combined.
  • 3. Form into a 9-inch pie plate and all up the sides as well
  • 4. Bake at 350* for 10-12 minutes or until lightly browned.
  • 5. ***Let crust cool for and hour or until COMPLETELY cool before you fill it*** Fill with your favorite dessert recipe! I have also included Candy Bar Pie as a recipe I make with this crust often.

2 WAYS 4 PRETZEL DESSERT CRUST



2 ways 4 Pretzel Dessert Crust image

I love using these recipes for desserts..You get the sweet and salty at the same time and the raw sugar gives your desserts or pies that Maple like flavor. About the milk or cream in the recipe use to brush on double pie crust desserts before baking and also sprinkle more raw sugar on top after you cut in your steam...

Provided by Pat Duran

Categories     Other Desserts

Time 10m

Number Of Ingredients 11

FOR NON-BAKED DESSERTS OR PIES
3 1/2 c mini-salted pretzels ,crushed
1/4 c granulated sugar
3/4 c melted unsalted butter (slightly cooled)
FOR BAKED DESSERTS OR PIES:
2 1/4 c all purpose flour
2 tsp raw sugar, can use granulated
1/2 c crushed salted pretzels
1 c unsalted butter, cold, cut in pieces
3-4 Tbsp ice water
milk or cream to brush on crust before baking

Steps:

  • 1. For Non-Baked Desserts or 9-inch Pies: Spray baking dish or pie pan with non stick butter. Combine pretzels and sugar in a food processor; pulse to medium fine crumbs. Add the melted and slightly cooled butter and pulse until crumbs are evenly moist. Press mixture in the bottom of baking dish or pie pan and up the sides as high as you can. Fill with your favorite dessert recipe.
  • 2. For Baked Desserts or 9-inch Pies: In a food processor mix flour,and sugar.Pulse in pretzels until they are hardly noticeable in the mix. Add butter and pulse until mixture resembles coarse crumbs. Add water one tablespoon at a time and pulse until dough forms.
  • 3. For Baked Pies and Dessert (cont.) Empty processor bowl onto a lightly floured surface and knead a few times. Divide into 2 discs,one a little larger than the other. Wrap the smaller in plastic wrap and chill while rolling out the larger disc and then gently place in a 9-inch pie pan. Chill. Make filling.Homemade Apple Pie is especially good baked in this crust.. If making something baked in a 9x13 dish use and roll out both pieces of dough and place in bottom of a sprayed baking dish.

GERMAN CHOCOLATE WITH PRETZEL CRUST BARS



German Chocolate with Pretzel Crust Bars image

Sweet, salty, chewy and sensational, these moist bars are pretty, very rich and finger-lickin' good. -Margaret Wilson, Sun City, California

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 4 dozen.

Number Of Ingredients 12

1 package German chocolate cake mix (regular size)
1/2 cup coarsely crushed pretzels
1 egg, lightly beaten
1/2 cup butter, melted
FILLING:
1/4 cup sugar
2 eggs
1 cup dark corn syrup
2-1/4 cups sweetened shredded coconut
1 cup butterscotch chips
1 cup semisweet chocolate chips
1 cup chopped pecans

Steps:

  • In a large bowl, combine the cake mix, pretzels, egg and butter. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 12-15 minutes or until edges are lightly browned. Cool on a wire rack., In a large bowl, beat the sugar, eggs and corn syrup until blended. Fold in coconut, chips and pecans; pour over crust. Bake for 25-35 minutes or until edges are brown and center is almost set. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 173 calories, Fat 9g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 137mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

OH MY! PEANUT BUTTER PIE W/A PRETZEL CRUST



Oh my! Peanut Butter Pie w/a Pretzel Crust image

This peanut butter pie is another recipe my friend (Irene) sent to me, along with the "Pecan Pie Bars". (I already have a peanut butter pie posted BUT this is different) Inspired by: RestlessChipotle.com

Provided by Straws Kitchen(*o *)

Categories     Pies

Number Of Ingredients 12

PRETZEL CRUST:
1 1/2 to 2 c coarsely crushed pretzels, reserve some for the top
2/3 c butter, melted
FILLINGS:
1/3 c caramel sauce, either homemade or commercial
1 pkg (12 oz) milk-chocolate chips, bittersweet, semi sweet, dark, or a combination (reserve some for topping)
1/3 c heavy cream
1 1/3 c creamy peanut butter
1 pkg (8 ounce) cream cheese, softened
1/2 c sugar (or splenda/stevia)
1 pt heavy cream
1/3 c sugar (or splenda/stevia)

Steps:

  • 1. Toss pretzel crumbs with melted butter, then press into a 10-inch pie pan. Bake at 350° for apx. 10 mins. Allow to cool
  • 2. Bring 1/3 cup of heavy cream just to a simmer, then remove from heat and add chocolate chips; stir until smooth and set aside.
  • 3. Using the paddle attachement on your mixer, beat peanut butter and cream cheese until combined. Add 1/2 sugar and beat until thoroughly incorporated (no graininess.)
  • 4. Using a clean bowl, whip cream until it just begins to thicken; continue to whip as you slowly add in the 1/3 cup of sugar. Whip until the cream is fluffy... then stop! You want to be careful not to overbeat.
  • 5. Using a gentle touch, slowly fold half of the whipped cream into the peanut butter mixture. Repeat with second half of the whipped cream.
  • 6. Add the caramel to your cooled pretzel crust; chill until set (apx 10 minutes). Repeat this step, this time adding the chocolate. Finally, top with the peanut butter mixture and a sprinkling of the reserved chocolate and pretzels.

Tips:

  • Use a kitchen scale to measure your ingredients. This will ensure that your pretzels are the perfect consistency.
  • Don't overmix the dough. Overmixing will make the pretzels tough.
  • Let the dough rise in a warm place for at least an hour. This will help the pretzels to develop their characteristic flavor and texture.
  • Boil the pretzels before baking them. This will give them their signature chewy texture.
  • Bake the pretzels until they are golden brown. This will ensure that they are cooked through.

Conclusion:

Pretzels are a delicious and versatile snack or side dish. They can be enjoyed on their own, or served with a variety of dips and toppings. With a little practice, you can easily make delicious pretzels at home using this recipe as a guide.

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