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Pretzel Crouton Snack Sticks

Keys to a fortune, I hope.

I invented something. Possibly. There's nothing new under the sun, of course, but I haven't seen this snack anywhere. If you have, do tell. I'd love to know when, where, etc.

I want to sell this snack and make a fortune. Truth be told, I'd rather make a fortune by not doing anything, but I've tried it for a while and it's not working out that great.

I need to sell this snack. I've got big bags of it already piling up in my kitchen, and I've got a daughter at college who is expensive, so it's the only logical choice. Plus, Pretzel Crouton Snack Sticks are addictively wonderful to munch on. I want to make the world a better place on principle.

I'm about to launch this snack into the crunch-munch-eat-a-bunch world in Arlington, Virginia, where my husband will also deliver them personally to customers. But I will tell you how to make them. Partly because everyone deserves to enjoy these snacks. Partly because they are enough of a pain in the butt that you will want to order them from me anyway.

One of the go-to choices for a stale loaf is to make croutons with it. I will write a post about croutons soon. It's a problem, however, to have more croutons than salad (or soup). I have enough bread coming into the house from my son's job at a bakery that I could reverse the normal ratio of greens to croutons and still have extra cubes.

Herbed croutons are tasty though. I snacked on a few. Then I realized that I could stop kidding myself about using them on salad and eat them out of a bag. And if I was going to do that, it would be more convenient to cut them into a French fry shape instead of a cube.

And then a ginormous bag of aging soft pretzels came home. A Santa Claus-sized bag. I tried the herbed crouton recipe using pretzel "fries." Angels sang. Rainbows danced with unicorns. My daughter cleaned her room.

We need a better name, but Pretzel Crouton Snack Sticks is descriptive at least.

Venmo me $10 at, and I'll send you a 6-ounce bag of these, free shipping.

In the meantime, here's how you can make your own.

Pretzel Crouton Snack Sticks

Yield: 8 cups

Use five big German stale soft pretzels. If they smoosh when you cut them with a sharp bread knife, they need to wait.

  • Heat your over to 350 degrees F. Cut the pretzels into French fry shapes, about 1/3 inch x 1/3 inch x 2+ inches. It's kinda like julienning carrots while picking meat from a crab because differently sized parts of the pretzel requires creativity.
  • Put the sticks into the biggest bowl you have. 
  • Sprinkle them with 1/2 teaspoon garlic powder and 1 tablespoon coarsely ground or crumbled dried Italian seasoning. (Don't add salt because the pretzels supply enough.) 
  • Pour on 1/3 cup extra-virgin olive oil, and fold everything over and over and over until you can see oil and herbs on every stick. A big rubber spatula works well for this because you can scoop the pretzels through the oil that will accumulate in the bottom of the bowl. 
  • Spread the sticks evenly on two half-sheet baking pans. 
  • Bake until golden brown, about 15-20 minutes. Rotate as needed to brown evenly, if your oven is like that. If you've cut the sticks thinner (to 1/4 inch, for example), they'll brown faster. I shouldn't have to tell you that. Let's think of it as reminding you gently that physics happens.
  • Cool completely. Store in an airtight container. I haven't figured out an expiration date. They keep really well, if you can keep from eating them all immediately.
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