Just in time for Super Bowl Sunday, I've got the perfect game day appetizer or snack! These Easy Cheesy Olive and Herb Soft Pretzels are made with store-bought frozen soft pretzels. They're coated with a cheese blend of Asiago, Fontina and Parmesan and sprinkled with dried herbs, black olives then baked. They're slightly salty, cheesy, herby and definitely a crowd pleaser. Ready in 10 minutes!

The Inspiration
I spent the last week of 2024 in Paris! It was magical. On New Year's Eve, my family and I ventured out into the freezing cold to visit some of the Christmas markets that were still open. They had everything from hand crafted wooden ornaments to mulled wine and sausages drenched in freshly melted gourmet French cheeses. I stumbled upon one of the little shops that was serving freshly baked soft pretzels covered in cheese and herbs. Sorry (not sorry) to say, that of all the delicious French food I tasted, I'll remember this one the most.
I wanted to recreate that experience for my SOP readers!
Since I don't do a lot of baking, and wasn't really interested in making a pretzel from scratch, I needed to find a good store-bought frozen pretzel.
I tried Wegman's brand and was pleasantly surprised. They were soft, slightly crisp on the outside and definitely delicious. As a dietitian, I was also happy to learn they were not loaded in sodium, fat or other unhealthy ingredients.
Ingredients
- Frozen soft pretzels- any variety, but I used Wegman's.
- 3 cheese blend (Fontina, Asagio, Parmesan)- I buy the pre-shredded for convenience.
- Pitted and sliced black olives- the ones you find in the small cans.
- Italian seasonings blend- you can also make your own using rosemary, oregano, basil and thyme.
Step by Step Visual Guide
I tried 2 different ways to make these Easy Cheesy Olive and Herb Soft Pretzels.
One, by sprinkling the cheese, olive and herb mixture on top of the pretzel. But after baking, the cheese slipped into the holes and fell out.
Then, I tried pressing the pretzel into a little cheese "nest" and baking. I found that this method worked best for keeping the cheese on the pretzel without falling into the holes and dripping off, even if it didn't look as visually pleasing.
These pretzels are rustic street food. Nothing fancy, just delicious and fun!
Best Ways To Serve
- These pretzels are best served straight from the oven when hot!
- I love serving them right from the baking sheet for friends and family to grab and enjoy!
- To make it even more fun for parties, put them in pretzel wrappers and hand them out!
You might also like some of my other healthy snacks like this Homemade Popcorn with Strawberry Dust!
Easy Cheesy Olive and Herb Soft Pretzels
Equipment
Ingredients
- 1 box frozen pretzels this recipe is for 6 pretzels
- 5 oz 3 cheese blend (Asiago, Fontina, Parmesan)
- ¼ cup chopped pitted and sliced black olives
- 2 tbsp Italian seasonings blend
Instructions
- Preheat oven according to package instructions (based on whatever bran of frozen pretzel you choose).
- Layer a baking sheet with parchment paper. Make a small "nest" (about the same size as the pretzel) of cheese for each pretzel on the baking sheet. Top the cheese with a few olives and sprinkle on the herbs. Place the pretzel on top of each "nest."
- Cook the pretzel according to package instructions which is usually between 5-7 minutes. About halfway through, remove the baking sheet from the oven and carefully press each pretzel into the melting cheese with a spatula to ensure it sticks. Continue to finish baking the pretzel.
- Pretzels are best serve immediately! Leftover pretzels can be stored for one day in the refrigerator in a sealed container and microwaved to reheat.
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Nutrition
I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.
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