Preheat oven to 425 degrees. If frozen, thaw SlidePiece Soft Pretzel Buns.
2.
Cut thawed SlidePieces into 4 slices (approximately 1/4 inch thick).
3.
Place SlidePiece slices on a baking sheet, brush with melted butter, and sprinkle with Pretzel Salt.
4.
Bake for 3-5 minutes or until crispy. Remove and let cool.
5.
For the herb cheese, combine the cream cheese, goat cheese, garlic, and dill weed in a food processor. Season with black pepper to taste. Process until smooth.
6.
To assemble: spread the cheese mixture on the cooled slider bun slices, top with several slices of radishes and cucumber, and then a slice of smoked salmon.
7.
Garnish with dill sprigs and freshly ground black pepper.
Preheat oven to 425 degrees. If frozen, thaw SlidePiece Soft Pretzel Buns.
Cut thawed SlidePieces into 4 slices (approximately 1/4 inch thick).
Place SlidePiece slices on a baking sheet, brush with melted butter, and sprinkle with Pretzel Salt.
Bake for 3-5 minutes or until crispy. Remove and let cool.
For the herb cheese, combine the cream cheese, goat cheese, garlic, and dill weed in a food processor. Season with black pepper to taste. Process until smooth.
To assemble: spread the cheese mixture on the cooled slider bun slices, top with several slices of radishes and cucumber, and then a slice of smoked salmon.
Garnish with dill sprigs and freshly ground black pepper.
Serve immediately. Enjoy!
Ingredients
SlidePiece Soft Pretzel Slider Buns1 Bag
Butter, melted2 Tablespoons
Pretzel Salt1 Package
Radishes, thinly sliced1 Bunch
English cucumber, thinly sliced1
Smoked salmon, flaked and/or thinly sliced12 Oz
Fresh dill weed
Shop this recipe
Smoked Salmon and Herb Cheese Pretzel-Crostini
Ingredients 7
Serves 4
November 16, 2021
Instructions
1.
Preheat oven to 425 degrees. If frozen, thaw SlidePiece Soft Pretzel Buns.
2.
Cut thawed SlidePieces into 4 slices (approximately 1/4 inch thick).
3.
Place SlidePiece slices on a baking sheet, brush with melted butter, and sprinkle with Pretzel Salt.
4.
Bake for 3-5 minutes or until crispy. Remove and let cool.
5.
For the herb cheese, combine the cream cheese, goat cheese, garlic, and dill weed in a food processor. Season with black pepper to taste. Process until smooth.
6.
To assemble: spread the cheese mixture on the cooled slider bun slices, top with several slices of radishes and cucumber, and then a slice of smoked salmon.
7.
Garnish with dill sprigs and freshly ground black pepper.
Preheat oven to 425 degrees. If frozen, thaw SlidePiece Soft Pretzel Buns.
Cut thawed SlidePieces into 4 slices (approximately 1/4 inch thick).
Place SlidePiece slices on a baking sheet, brush with melted butter, and sprinkle with Pretzel Salt.
Bake for 3-5 minutes or until crispy. Remove and let cool.
For the herb cheese, combine the cream cheese, goat cheese, garlic, and dill weed in a food processor. Season with black pepper to taste. Process until smooth.
To assemble: spread the cheese mixture on the cooled slider bun slices, top with several slices of radishes and cucumber, and then a slice of smoked salmon.
Garnish with dill sprigs and freshly ground black pepper.
Serve immediately. Enjoy!
Eastern Standard Provisions
Smoked Salmon and Herb Cheese Pretzel-Crostini
Prep time 4
minutes
Ingredients 7
November 16, 2021
Serves 4
SlidePiece Soft Pretzel Slider Buns1 Bag
Butter, melted2 Tablespoons
Pretzel Salt1 Package
Radishes, thinly sliced1 Bunch
English cucumber, thinly sliced1
Smoked salmon, flaked and/or thinly sliced12 Oz
Fresh dill weed
1.
Preheat oven to 425 degrees. If frozen, thaw SlidePiece Soft Pretzel Buns.
2.
Cut thawed SlidePieces into 4 slices (approximately 1/4 inch thick).
3.
Place SlidePiece slices on a baking sheet, brush with melted butter, and sprinkle with Pretzel Salt.
4.
Bake for 3-5 minutes or until crispy. Remove and let cool.
5.
For the herb cheese, combine the cream cheese, goat cheese, garlic, and dill weed in a food processor. Season with black pepper to taste. Process until smooth.
6.
To assemble: spread the cheese mixture on the cooled slider bun slices, top with several slices of radishes and cucumber, and then a slice of smoked salmon.
7.
Garnish with dill sprigs and freshly ground black pepper.
Preheat oven to 425 degrees. If frozen, thaw SlidePiece Soft Pretzel Buns.
Cut thawed SlidePieces into 4 slices (approximately 1/4 inch thick).
Place SlidePiece slices on a baking sheet, brush with melted butter, and sprinkle with Pretzel Salt.
Bake for 3-5 minutes or until crispy. Remove and let cool.
For the herb cheese, combine the cream cheese, goat cheese, garlic, and dill weed in a food processor. Season with black pepper to taste. Process until smooth.
To assemble: spread the cheese mixture on the cooled slider bun slices, top with several slices of radishes and cucumber, and then a slice of smoked salmon.
Garnish with dill sprigs and freshly ground black pepper.
Ingredients:
1 Wheelhouse Signature Soft Pretzel, thawed
Your favorite frosting (we used homemade cream cheese frosting)
Fruits and candies of choice
Edible flowers, to garnish
Directions:
Slice Wheelhouse Soft Pretzel in half as seen in photo.
Place frosting in a large pastry bag fitted with a larger round tip.
Take the bottom layer of pretzel and put it on your serving plate. Pipe the frosting over inside, it should hold stiff peaks.
Take the top layer of the pretzel and gently place it on top of the frosting.
Repeat a layer of piped frosting.
Only before serving, top with fresh fruits, candies, chocolates, and edible flowers.
Enjoy!
Tips:
When decorating, start with the largest pieces first, and then work your way to adding the smallest items. This ensures all the toppings are evenly spread out on the top of the cake.
Make sure the flowers you are using are identified as edible for safety purposes!
Ingredients:
3 Strawberry Liège Waffles
16 One-Timer Soft Pretzel Bites
1 Bag Jump for Joy Sprinkles
16 Oz. white chocolate candy melts
1 Bag M&M's
Directions:
Preheat oven to 400 degrees.
Chop the Pretzel Bites & Waffles into small, bite-sized pieces, then toast in oven for 8-15 minutes. Let cool.
Melt white chocolate candy melts according to package directions and pour over the top of the pretzel and waffle pieces. Toss evenly to coat.
Add the M&M's and sprinkles and toss to coat again.
Let the snack mix set for 30 minutes before breaking apart and serving.
Enjoy!
Ingredients:
1 Bag One-Timer Soft Pretzel Bites, half sliced into thin chips
1 Jar Maui Onion Mustard
2 Wheels of brie (one big, one small)
8 Oz. Oaxaca cheese
Other cheeses of choice (we used parmesan, monterey, and marbled blueberry)
Salami, sliced
Fruit of choice (we used strawberries, grapes, blueberries)
Vegetables of choice (we used kale, cucumbers)
Sesame honey almonds, for garnish
Pistachios, for garnish
Candies of choice
Directions:
Preheat the oven to 450 degrees.
Slice half a bag of One-Timer Soft Pretzel Bites diagonally into a thin chip shape, then toast in the oven for 5-10 minutes.
Heat other half of bag One-Timer Soft Pretzel Bites according to included instructions. Arrange One-Timers and pretzel chips on the board.
Cut Oaxaca cheese in half length wise. Then cut a "bunny ear" shape out of each half.
Use another block of cheese of choice to cut out the "bunny feet" and "bunny tail".
Cut two heart-shaped slices out of a strawberry.
Place the two brie wheels on the board first, then place the cheese "bunny ears" at the top of the smaller brie wheel. Then place the "bunny feet" at the bottom of the bigger brie wheel. Lastly, place the "bunny tail" on the bigger brie wheel.
Cut your choice of fruits, veggies, nuts, and Easter candies and arrange them on the board.
Enjoy!
Ingredients
1 Wheelhouse Signature Soft Pretzel
1 Bag Turnbuckle Soft Pretzel Sticks
1 Classic Liège Belgian Waffle
1 Dark Chocolate Dipped Liège Belgian Waffle
1 Package Classic Pretzel Salt
1 Package Jump For Joy Sprinkles
1 Jar Peanut Butter Caramel Sauce
1-2 Tablespoons butter, melted
1 Container whipped topping
8 Ounces cream cheese
1 Cup powdered sugar
4-6 Bags of your favorite Easter candy, depending on the size of your board
Directions
If artisanal soft pretzels and Liège Belgian waffles are frozen, preheat oven to 400 degrees. If they're thawed, preheat oven to 425 degrees.
Place 1 Wheelhouse Signature Soft Pretzel on a baking sheet. If Wheelhouse is frozen, bake for 8 to 10 minutes. If it's thawed, bake for 4 to 6 minutes.
Place 2 Turnbuckle Soft Pretzel Sticks on a baking sheet. If Turnbuckles are frozen, bake for 6 to 8 minutes. If they're thawed, bake for 3 to 5 minutes.
Place 1 Classic and 1 Dark Chocolate Dipped Liège Belgian waffle on a baking sheet. If waffles are frozen, bake for 4 to 6 minutes. If they're thawed, bake for 3 to 4 minutes. Let cool and cut along the lines to create waffle sticks.
Mix whipped topping, cream cheese, powdered sugar and ½ package of Jump For Joy Sprinkles to make dip. Set aside.
Take the Wheelhouse and Turnbuckles and create bunny shape in the middle of your board.
Fill Wheelhouse with dip and garnish with extra sprinkles.
Fill ramekin with Peanut Butter Caramel Sauce and place of the bottom of your board.
Place waffle sticks on either side of the pretzel bunny. Garnish those with sprinkles.
Fill in remaining space on board with candy of your choice.
Enjoy!
Ingredients
1 Bag One-Timer Soft Pretzel Bites or Jumbo Soft Pretzel Bites
1 Tablespoon melted butter
1 Pack Classic Liège Belgian Waffle
1 Jar Maui Onion Mustard
A medium-sized clover-shaped cookie cutter
A selection of your favorite red, orange, yellow, green, blue and purple fruits and vegetables (make sure to get extra green for the outside of the board!)
Directions
If Bites are frozen, preheat oven to 400 degrees. If they're thawed, preheat oven to 425 degrees.
Place Bites on a baking sheet and brush with melted butter.
If Bites are frozen, bake for 4 to 6 minutes. If they're thawed, bake for 3 to 4 minutes.
Chop all fruits and veggies.
On a large serving platter create the rainbow. Start with the red arch and work your way down.
Place a ramekin with mustard on the left end of the rainbow like a pot of gold!
Next, cut the Classic Liège Belgian Waffle with clover cookie cutter and place in the center of the purple arch.
Then, fill in the remaining open space on the board with your green produce and soft pretzels.
Enjoy!