While pretzels rarely have a chance to go stale in our house, Brezensalat is a delicious way to use them up. Pretzels that have passed their prime are thinly sliced, drizzled with olive oil, and toasted until golden. Toss the toasted slices with some greens, tomatoes, radishes, and cucumbers, then serve with a honey mustard vinaigrette.
The original recipe called for pan-frying the pretzel slices in a large skillet with olive oil and butter. I opted to toast them under the broiler.
Don’t add the vinaigrette to the salad until right before serving. Otherwise, the crisp pretzel slices will become soggy.
I have also made Brezensalat with leftover pretzel rolls. Cut the stale rolls into about 1 inch cubes before toasting.
Thinly sliced chives would also be a nice addition.
Brezensalat (German Pretzel Salad)
Adapted from Essen & Trinken
2 large soft pretzels (stale)
4 tablespoons olive oil
4 tablespoons extra virgin olive oil
3 tablespoons white wine vinegar
Salt and freshly ground black pepper to taste
1 tablespoon dijon or sweet mustard
1 teaspoon honey (slightly heated to become runny if raw)
100 grams (4 ounces) baby spinach or a mixture of salad greens
6 radishes, thinly sliced
5 ounces cherry tomatoes, halved
2 small cucumbers or one large, peeled if desired and thinly sliced
Thinly slice the pretzels about 1/4 inch thick and place in a medium bowl. Drizzle with 4 tablespoons olive oil and toss lightly to coat. Arrange the pretzel slices in a single layer on a baking sheet and place under a broiler set to low. Toast until golden. Remove from oven and set aside.
To make the vinaigrette: In a small bowl, whisk together olive oil, white wine vinegar, salt, pepper, mustard, and honey until well combined. Refrigerate until needed. Whisk again if separated before serving.
To assemble the salad: In a large bowl, toss together greens, radishes, tomatoes, and cucumbers. Add in toasted pretzel slices.
Add vinaigrette immediately before serving.