Lattice Window Pretzel Crisp (Printable)

Crisp pretzel lattice atop layers of savory meats and cheeses, creating a flavorful appetizer.

# What you'll need:

→ Meats

01 - 3.5 oz thinly sliced prosciutto
02 - 3.5 oz sliced salami

→ Cheeses

03 - 3.5 oz sliced Swiss cheese
04 - 3.5 oz sliced sharp cheddar cheese

→ Base & Garnish

05 - 1 small baguette, sliced into thin rounds
06 - 2 tbsp whole grain mustard
07 - 1 tbsp chopped fresh chives

→ Topping

08 - 40–50 regular length, unbroken pretzel sticks

# Method:

01 - Arrange the baguette rounds in a single layer on a large serving platter or tray.
02 - Spread a thin layer of whole grain mustard on each baguette slice.
03 - Evenly distribute the prosciutto, salami, Swiss cheese, and cheddar cheese over the baguette slices, slightly overlapping to create a rustic, abundant appearance.
04 - Lay pretzel sticks horizontally across the toppings, spacing them approximately 0.4 inch apart; then weave pretzel sticks vertically over and under the horizontals to form a lattice pattern.
05 - Sprinkle chopped fresh chives over the pretzel lattice to add color and freshness.
06 - Present the assembled appetizer immediately, allowing guests to break through the lattice and enjoy the layered flavors.

# Expert Advice:

01 -
  • It looks stunning on a platter but requires zero cooking—literally just assembly and a steady hand.
  • The pretzel lattice adds a textural surprise that breaks through the soft cheeses and cured meats in every bite.
  • You can make it 15 minutes before guests arrive and it stays fresh and crispy thanks to the toasted sticks on top.
02 -
  • If your pretzels are even slightly soft, they won't hold the weave—store them in an airtight container and only open them when you're ready to assemble, or they'll go limp from the humidity of the meats.
  • Always arrange the meats and cheeses in the same direction so the lattice actually sits on top of something stable; random placement creates gaps where sticks fall through.
03 -
  • If pretzel sticks are hard to find in regular grocery stores, specialty food shops and even some bakeries sell them bulk—worth the detour because quality matters for the visual impact.
  • Serve this slightly cool or at room temperature, never cold from the fridge, because the prosciutto becomes rubbery and the flavors feel muted.
Return