In recent years, tremendous efforts have been devoted to developing integrated strategies for by-product manipulation. Cauliflower stems represent large quantities of untapped by-product containing many beneficial nutrients. The current study aimed to utilize cauliflower stems, the uneaten portion, to provide several useful nutrients along with the fibers that aid digestion and its suitability for making pretzels. Raw and treated cauliflower stems were analyzed for approximate chemical composition, and to determine their contents of antioxidant compounds (total carotenoids, vitamin C, free sugars, total phenols and total flavonoids) and DPPH. The wheat flour was fortified with the treated cauliflower stems to prepare three products of pretzels by replacing part of wheat flour in proportions of 5%, 10% and 15% with treated cauliflower powder. Sensory evaluation of pretzels was performed to select the two most acceptable samples for color, aroma, texture, flavor, and acceptability. The two samples with 5% and 10 % cauliflower were selected for further studies. The results indicated that raw and treated cauliflower stems were rich in protein, ash and fiber and antioxidant compounds. The addition of cauliflower stem powder as a partial substitute for wheat flour improved the nutritional value. All incorporated pretzels with cauliflower stem powder exhibited good sensory properties and acceptability. The study would recommend the incorporation of cauliflower stem flour into fortifying pretzels as an available and inexpensive source of protein, minerals, and antioxidant compounds to improve nutritional and sensory quality parameters.