Fish Stick Bruschetta on Pretzel Toasts with Spinach-Garlic Aioli

Main Ingredients
fishsticks garlic pretzel spinach

I’m not the biggest frozen fish stick fan. My mom used to make them and I think my brothers would eat them all… but I may have snuck some to the dog. I think the only time I want to eat fish sticks is if it’s in a fish taco with lots of avocado and salsa. So, I tried to come up with something different that would hide the inherent fish-stickiness. I knew I wanted to make pretzel bread, so I figured I’d chop up the fish sticks and serve it over the sliced toasts.

That left spinach and garlic – and it was kind of an easy decision to whip it into a sauce for the fish. I could have mixed the fish sticks into the sauce, but I wanted the contrast of the colors and not a big pile of green mush.


The pretzel bread was really yummy right out of the oven. I sliced it thin, smeared on the bright green sauce, and sprinkled crumbled fish sticks over the top. I even served some with the straight up fish sticks. The husband said that the fish was kind of boring, and that I should have done something extra with them. Yeah, maybe I should have added something else to the mixture for variety. But it was pretty good as-is (even for a non-fish-stick-eater like me) and a fun starter for the rest of our dinner.


Fish Stick Bruschetta on Pretzel Toasts with Spinach-Garlic Aioli


For Pretzel Bread

  • 1 cup water (lukewarm)
  • 1 package yeast (2-1/4 tsp)
  • 2-3/4 cups flour
  • 1 Tbsp sugar
  • 1 tsp salt
  • 1 tsp vegetable oil
  • 4 cups water
  • 2 Tbsp baking soda
  • 1/2 cup salted pretzels, crumbled

Preheat oven to 425 degrees. Combine the warm water and yeast in a bread machine. Let sit for 5 minutes. Add flour, sugar, salt and oil, and turn machine on using the dough-only setting. Once the dough is kneaded and has risen, turn out on a floured surface and form into long rolls. Place the rolls on a baking sheet, cover with a wet towel, and put in a warm area to let rise again.

In the meantime, bring the water to a boil in a large pot. Once the rolls have doubled in size, add the baking soda to the water in the pot (it should foam up). Drop the rolls into the pot, one at a time. Boil for about 10 seconds, flip over, and boil on the other side for 10 seconds. Remove from pot and return to baking sheet. Repeat for other rolls.

Use a food processor to blend pretzels into fine crumbs. Sprinkle top of rolls with pretzel crumbs for effect. Score tops of rolls with diagonal cuts. Bake rolls in preheated oven for 15 minutes. 

For spinach-garlic aioli

  • 1 cup spinach leaves
  • 3 cloves garlic
  • 1 egg
  • 1 tsp lemon juice
  • 1 tsp salt
  • 1/2 cup olive oil

Puree all ingredients except oil in a food processor. Slowly add the oil through the feeder tube in a slow stream, blending until the mixture forms a thick emulsion.

For plating

  • fish sticks, prepared per package (then optionally crumbled)

Remove warm bread and slice on diagonal into thin pieces. Spread some aioli on top, then sprinkle or top with fish sticks. 

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