Copycat Snack Factory Pretzel Crisps Recipe

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The joy of Snack Factory Pretzel Crisps is undeniable. I’ve been trying to recreate some of my favorite treats at home. There’s something magical about the craft of turning simple ingredients into delightful morsels that bring a smile to our faces. One such creation that never fails to impress is pretzel crisps—those thin, crunchy, and utterly addictive snacks that are a modern twist on classic pretzels.

How to make Snack Factory Pretzel Crisps

Snack Factory Pretzel Crisps are a popular brand of thin, crunchy pretzel snacks made from traditional pretzel dough but in a more delicate, crisp form. Unlike typical, thicker pretzels, Pretzel Crisps are designed to be flat and thin, offering a lighter and crispier texture. They come in various flavors, including original, sesame, everything, and flavored varieties like buffalo and cheddar.

Ingredients:

• 1 and 1/2 cups warm water (around 110°F)
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast (2 and 1/4 teaspoons)
• 4 and 1/2 cups all-purpose flour, more for dusting
• 2 tablespoons unsalted butter, melted
• Vegetable oil, for bowl and baking sheets
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Coarse sea salt for sprinkling

Instructions:

1. Prepare the Dough:

1. Combine the warm water, sugar, and kosher salt in a large mixing bowl. Sprinkle the yeast on top and let it sit for about 5 minutes or until the mixture begins to foam.
2. Add flour and melted butter, mixing with a wooden spoon or a dough hook on a stand mixer until the dough is well combined and starts to pull away from the sides of the bowl.
3. Transfer the dough to a lightly floured work surface and knead it until it is smooth and elastic about 5 minutes.
4. Oil a large bowl with vegetable oil, place the dough in the bowl and turn to coat with the oil. Cover with a clean kitchen towel and let it rise in a warm place for about 1 hour or until the dough has doubled in size.

2. Shape and Boil the Pretzels:

1. Preheat your oven to 450°F (230°C). Line 2 large baking sheets with parchment paper and lightly brush them with vegetable oil. Set aside.
2. In a large, wide pot, bring the 10 cups of water and the baking soda to a rolling boil.
3. Turn the dough onto a lightly oiled work surface and divide it into 8 equal pieces. Roll each piece into a 24-inch rope, slice into 1-inch pieces, or roll out thin to cut into shapes similar to Pretzel Crisps.
4. Boil the pretzel pieces or shapes in the baking soda water for 30 seconds, remove them with a slotted spoon, and place them on the baking sheets.

3. Bake the Pretzel Crisps:

1. Brush the top of each pretzel piece with the beaten egg yolk and water mixture. Sprinkle with coarse sea salt.
2. Bake in the preheated oven until golden brown, about 12-14 minutes, rotating the baking sheets halfway through for even baking.
3. Cool on a wire rack for at least 5 minutes before serving.

Tips for Perfect Pretzel Crisps:

• Rolling Thin: For proper Pretzel Crisps, roll your dough as thin as possible. Thin dough ensures that your crisps will be extra crunchy.
• Boiling Time: Don’t skip the boiling step; this gives the pretzels a unique texture and flavor. However, boiling too long will make them puff up like bagels.
• Customizing Flavors: Experiment with different toppings and seasonings, such as everything bagel spice, grated Parmesan, or cinnamon sugar for a sweet version.
• Storing: Keep your pretzel crisps in an airtight container to maintain their crunchiness.

What to serve with

Snack Factory Pretzel Crisps are versatile and can pair wonderfully with various dips, cheeses, meats, and more.

1. Dips

• Hummus: A classic pairing, hummus comes in various flavors – traditional, roasted red pepper, and garlic – making it a perfect match for the salty crunch of Snack Factory Pretzel Crisps.
• Spinach and Artichoke Dip: Serve warm or cold; this creamy and tangy dip combines beautifully with the crisp texture.
• Beer Cheese Dip: Melted cheese mixed with beer creates a rich, flavorful dip that’s a hit at any gathering.
• Guacamole: Fresh avocado, lime, and cilantro make for a refreshing dip ideal for Snack Factory Pretzel Crisps.
• Buffalo Chicken Dip: For a spicier option, this dip offers a delicious blend of chicken, hot sauce, and cheese.

2. Cheeses

• Aged Cheddar: Its sharpness contrasts nicely with the malty flavors of the pretzels.
• Gouda: Smoked or plain, Gouda’s creamy texture and nutty flavor make a delightful side.
• Brie: Serve Brie warm with a drizzle of honey on top for a decadent treat.
• Goat Cheese: Spread soft goat cheese on your crisps and sprinkle with herbs for a fresh appetizer.

3. Meats and Fish

• Salami or Pepperoni: Layer thinly sliced meats on your crisps for a mini, savory sandwich.
• Prosciutto: Wrap a strip around a pretzel crisp for a salty and crunchy bite.
• Smoked Salmon: For a fancy appetizer, top your crisps with a piece of smoked salmon, a dollop of cream cheese, and a sprinkle of dill.

4. Fruits and Veggies

• Apple Slices and Peanut Butter: For a sweet and savory snack, pair with thinly sliced apples and a smear of peanut butter.
• Cucumber and Cream Cheese: For a fresh, light snack, top your crisps with cream cheese and a slice of cucumber.
• Tomato, Basil, and Mozzarella: Make a mini caprese salad on top of your pretzel crisp for a delightful bite.

5. Sweets and Deserts

• Chocolate and Marshmallow Fluff: Dip or spread crisps with melted chocolate and marshmallow fluff for a sweet treat.
• Fruit Salsa with Cinnamon Sugar Pretzel Crisps: If you made a batch of cinnamon sugar crisps, serve them with a side of homemade fruit salsa.

Ingredients Substitutes

Making your own Snack Factory Pretzel Crisps at home can be a delightful and customizable baking adventure. If you find yourself missing an ingredient or two, don’t worry—many substitutes can ensure your homemade crisps are just as delicious as the originals.

Flour

• Whole Wheat Flour: You can replace all-purpose flour with whole wheat flour for a healthier alternative. This will give the crisps a nuttier flavor and a slightly denser texture.
• Gluten-Free Flour Blend: A gluten-free flour blend designed for baking will work well if you’re catering to a gluten-free diet. Make sure it includes xanthan gum, or add it separately to mimic the texture of gluten.

Yeast

• Instant Yeast: If the recipe calls for active dry yeast and you only have instant (or rapid-rise) yeast, you can use it in a 1:1 ratio. Instant yeast must not be dissolved in water first and can be mixed directly with the flour.
• Baking Soda and Acid: In a pinch, you can use a combination of baking soda and an acid (like lemon juice or vinegar) to help the dough rise. This won’t give the exact flavor of yeast but can work for texture. Use 1/4 teaspoon of baking soda and 1/2 teaspoon of acid to replace 1 teaspoon of yeast.

Sugar

• Honey or Maple Syrup: Both are excellent natural sweeteners that can replace granulated sugar. They might add a slight flavor difference, which can be a pleasant addition. Use a 1:1 ratio when substituting.
• Brown Sugar: If you’re out of white sugar, brown sugar can work in a pinch. It will add a slight molasses flavor to your crisps, which can be pretty delicious.

Oil

• Butter: Melted butter can be used instead of oil for a richer flavor. The substitution ratio is 1:1. Keep in mind this may slightly alter the texture, making it a bit more tender.
• Coconut Oil: For a dairy-free and slightly sweeter option, coconut oil can be a good substitute. It adds a mild coconut flavor and works well in a 1:1 ratio.

Salt

• Sea Salt: If the recipe calls for kosher salt and you only have sea salt (or vice versa), you can substitute them 1:1 by volume. However, if you’re measuring by weight, note that sea salt is heavier, so you must adjust accordingly.
• Garlic Salt or Onion Salt: For a different flavor profile, you can use garlic salt or onion salt. Since these are flavored, use them sparingly or reduce the amount of additional garlic or onion powder in the recipe.

Water

• Milk: For a richer dough, milk (dairy or plant-based) can replace water. This will result in a slightly softer crisp with a richer flavor.
• Beer: For an adult twist, beer can replace water to add a unique flavor and aid in leavening. Light beers work best as they don’t overpower the dough.

Final Thoughts

Now that you have the recipe and tips, it’s time to make your own batch of Snack Factory Pretzel Crisps.

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