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I made a pretzel crust last night (2 1/4 cup crushed pretzel crumbs, 10 tbsp butter, 1/4 cup sugar) and baked for 8 minutes. Though it tasted great, it was really crumbly and didn't really hold together. Any suggestions to keep it from falling apart?
Here's a guess: the pretzels were probably really heavily coated and shiny so parts of their surfaces repelled the butter instead of absorbing it to hold the crust together. Does that ring true? You'd probably want to use a pretzel with a flat rather than shiny surface for the crust.
I agree with drbabs on the coating. Another possibility is that the pretzels weren't crushed fine enough.
It was shiny, and not all the pieces were fully crushed, so I'll try crushing them finer next time. Thanks!