Helge's Pretzel Croutons
When I was helping out at a German bakery and cafe last month, we had a few left over pretzels that didn't get sold every day. This was something that the chef from Germany, Helge, whipped up when the pretzels got too dried out to eat. They keep the unique pretzel-y taste but add nice herby flavors that'll make an amazing garnish for practically anything - salads, soups, gratins, veggies, etc.
The herbs you use can be anything you like. We had rosemary, thyme and parsley, which turned out great! You can do this with any kind of bread besides pretzels too.
Helge's Pretzel Croutons
When I was helping out at a German bakery and cafe last month, we had a few left over pretzels that didn't get sold every day. This was something that the chef from Germany, Helge, whipped up when the pretzels got too dried out to eat. They keep the unique pretzel-y taste but add nice herby flavors that'll make an amazing garnish for practically anything - salads, soups, gratins, veggies, etc.
The herbs you use can be anything you like. We had rosemary, thyme and parsley, which turned out great! You can do this with any kind of bread besides pretzels too.
Open in Cookpad AppSteps
- 1
Cut the pretzels or bread into to little cubes about 1 cm or so in size. Chop all the herbs finely.
- 2
In a large frying pan, melt the butter and add a tablespoon of olive oil. Toss in the pretzel cubes and saute them until crisp. Add more olive oil (or butter) if needed.
- 3
After the pretzel cubes are starting to get fairly crisp, add in the herbs and saute for a few more minutes. Season with salt and pepper to taste.
- 4
If the herbs are starting to burn but the pretzel cubes are still too soft, finish them off in a 170°C/340°F oven for about 10 minutes (turning halfway through). You can also use the oven method if you don't want to add too much more oil/butter.
- 5
To store, let the croutons cool down and put them in an airtight container or jar. They'll be good for several days.
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