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Ball Park Pretzels


1 (397g) pkg. Tenderflake® Puff Pastry defrosted overnight in refrigerator

2 tbsp. (15 mL) yellow mustard

2 tsp. (10 mL) coarse salt

1 egg yolk

1 tbsp. (15 mL) milk


  1. Pre-heat oven to 450F (230C). Line a baking tray with parchment paper.
  2. On a lightly floured work surface, use a lightly floured rolling pin to roll one block of pastry into a 6 x 10 inch rectangle. Slice pastry into 4, 1-inch strips lengthwise.
  3. Evenly brush 1 Tbsp. of mustard over the 4 strips of pastry.
  4. Working with one pastry strip at a time, gently pull and twist pastry creating a spiral affect and a 15-inch long rope. Place the rope on your work surface. Place the ends of the rope toward the top of your work surface and cross them. Cross again creating a twist, fold the twist back down over the bottom loop creating a pretzel shape. Transfer pretzel to the lined baking tray and continue with remaining strips. Repeat with second pastry block.
  5. In a small bowl whisk egg yolk and milk together. Brush the tops of all 8 pretzels and sprinkle with salt.
  6. Bake for 18-20 minutes until golden brown and puffed. Serve mustard along side pretzels for dipping. Enjoy!

Tip: Have fun trying different flavor’s! Like Rosemary and parmesan cheese, cinnamon sugar or pizza pretzels with pizza sauce and shredded cheese!

Prep Time: 
10 minutes
Cook Time: 
20 minutes
Total Time: 
30 minutes

Ball Park Pretzels

15 mins Serves 2 Ingredients: 1 Naan bread, 3 pieces fresh mozzarella, 1 1/2 tbsp olive oil, 1 1/2 tbsp balsamic vinegar, 5 basil leaves 3 cloves garlic 1 tomato