Pretzel Crunch Recipe

This is the last recipe in my series of Momofuku Milk Bar Crunch recipes and I can't wait to get started on a few Crunch recipes of my own. 

This Pretzel Crunch isn't quite as sweet as the Cinnamon Toast Crunch and the Cornflake Crunch, it is very moreish and just the right combination of savoury and sweet.

  In the Momofuku Milk Bar recipe book Pretzel Crunch is used to make a base for their glorious Pretzel Ice Cream Pie but it has so many uses!

  Pretzel Crunch is a great snack just by itself, it's fantastic with ice cream, it's awesome baked into cookies and it makes a beautifully crunchy topping for sprinkling on cakes and cupcakes.

Pretzel Crunch

Makes about 250g

Makes about 250g

100g pretzels
60g light brown sugar
25g caster sugar
20g milk powder
10g malt powder (I used Horlicks)
100g butter melted

Pour the pretzels into a medium mixing bowl and crush them using your hands until they are roughly a quarter of their original size. Add both sugars, the milk powder and the malt powder and toss well to mix.
Add the melted butter and toss again until the pretzel mixture is evenly coated. As you toss the mixture the butter will bind the pretzels with the dry ingredients together creating clusters.

Spread the mixture onto a parchment lined baking tray and bake for 20 minutes.

Cool the pretzel crunch completely before storing in an airtight container.
The crunch will keep for 1 month if stored in the refrigerator or freezer and 1 week at room temperature.





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