You know how there’s a holiday for everything? Well, National Pretzel Day is April 26. It’s a good excuse as any to finally tackle that pretzel recipe you’ve been meaning to try, or make those cool pretzel-infused recipes, like pretzel buns for your burgers. And so many dips. Plain mustard is only the beginning. We know these holidays are kinda bogus, but when you think about it, what makes a holiday real anyway? We answer these pressing questions and provide you with a enough pretzel recipes to have a crazy Pretzel-palooza. Time to get twisted.
The federal government recognizes only 10 holidays, like Independence Day and Thanksgiving. Then there are national observances, like Father’s Day and Rosa Parks Day. These other food-related and random wacky holidays — like Hanging Out Day (4/19) and Bulldogs Are Beautiful Day (4/21) — are listed on Days of the Year. They come from one-time proclamations on the city, county, state, or national level, product marketers, local lore and history, and just random people. Of course, we at Chowhound like to celebrate those food days, most listed on Foodimentary.
Pretzels are a go-to food during baseball season, so it’s a great time to learn to make your own pretzels, instead of just heading to Annie’s or some such place. Make them soft and chewy, or hard and crunchy. The trick to making their signature chewy, brown exterior is to dunk the dough in boiling baking soda water. Go with sticks, twisty sticks, buns, or the classic knotted pretzel shape. Then put hot dogs inside pretzel bites, or make them the crust for your pizza. Go wild. Try these ideas.
1. Soft Pretzels
Pair these big, squishy pretzels with your favorite beer. They’re also good for dipping in a sweet or hot mustard, maybe even a fondue. Make it like Octoberfest any time of year. Get our Soft Pretzels recipe.
2. Sweet and Salty 420 Sundae
It’s for good reason that hot fudge is a classic ice cream topping, but this recipe has that plus the more alternative addition of salty, crunchy potato chips and pretzels, plus frosted peanuts. Get our Sweet and Salty 420 Sundae recipe.
3. Pretzel Crust Pizza
In the race to come up with variations on pizza, some chefs turn to the crust. Pretzel crust is the answer, clearly. Ashley of The Recipe Rebel shows you how. Get the recipe.
4. Soft Pretzel Rolls
If you’re new to making bread, this recipe has a good basic dough. To get that signature malty flavor we all love about pretzels, you dip the dough in a baking soda solution. Get our Soft Pretzel Rolls recipe.
5. Chocolate Caramel Apples with Salted Pretzels
Take a regular caramel apple and then inject it with chocolate inside, and then stick pretzels into the caramel goo all around that apple. Now bite into the crisp, juicy sweet-sour apple, lick the goo dribbling down your chin, crunch on those salty pretzels, and light up when you reach the chocolatey treasure inside. No matter what happens in your day, it’s a good one if you’ve had this. Get our Chocolate Caramel Apples with Salted Pretzels recipe.
6. Honey Sriracha Pretzel Knots
These itty bitty pretzel knots are kissed with honey and Sriracha for that sweet and spicy pairing that so often works. It’s by Sommer of A Spicy Perspective. Get the recipe.
7. Soft Pretzel Bites
Sometimes you just want a little nibble, a bite. You can have that desire met with these chewy-soft, gorgeously browned, salted coffee-table nibbles, perfect for watching the game or as a party opener. Serve them with mustard sauce and speared with gruyere cheese cubes and prosciutto rolls. Get our Soft Pretzel Bites recipe.
8. Hard Pretzel Rods
Why are soft pretzels getting all the love? There’s something so satisfying about the salty crunch you get with pretzel sticks, and these rods created by Stephanie of Girl Versus Dough are like that feeling, supersized. Get the recipe.
9. Honey Mustard Sauce
In less than 15 minutes and with four ingredients, you can make your own mustard sauce for dipping pretzels and chicken fingers or spreading onto sandwiches with ham or corned beef. Get our Honey Mustard Sauce recipe.
Amy Sowder is the assistant editor at Chowhound in New York City. She loves cheesy things, especially toasties and puns. She’s trying to like mushrooms. Her running habit is the excuse for her gelato passion. Or is it the other way around? Follow her on Instagram, Twitter, and her blog, What Do I Eat Now. Learn more at AmySowder.com.