Herb-Infused Pretzels

Delight in these Herb-Infused Pretzels, a unique twist on the classic snack, perfect for any gathering or cozy night in. Made with aromatic herbs and a soft, chewy texture, this recipe is sure to elevate your snacking experience.

Prep time: 30 minutes
Cook time: 15 minutes
Serves: 12

Ingredients

4 cups all-purpose flour

1 package active dry yeast

1 1/2 cups warm water (110°F)

1 tbsp sugar

1 tsp salt

2 tbsp olive oil

1 tbsp dried rosemary

1 tbsp dried thyme

2 cups water

1/4 cup baking soda

Coarse sea salt for topping

2 tbsp melted butter

Instructions

1. In a large mixing bowl, combine the yeast, warm water, and sugar, stirring until the yeast dissolves. Let it sit for 5 minutes, or until frothy.

2. Add the flour, salt, olive oil, rosemary, and thyme to the yeast mixture. Mix until a dough forms.

3. Knead the dough on a floured surface for about 8-10 minutes, until smooth and elastic.

4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.

5. Preheat the oven to 450°F (232°C).

6. Punch down the dough and divide it into 12 equal pieces. Roll each piece into a 20-inch rope, then shape into pretzels.

7. In a large pot, bring 2 cups of water and the baking soda to a boil. Carefully dip each pretzel into the boiling solution for 30 seconds, then place on a baking sheet lined with parchment paper.

8. Brush the pretzels with melted butter and sprinkle with coarse sea salt.

9. Bake in the preheated oven for 12-15 minutes, or until golden brown.

10. Remove from oven and let cool slightly before serving.

Storage

Store the pretzels in an airtight container at room temperature for up to 3 days.

Reheating

To reheat, place pretzels in a preheated oven at 350°F for 5 minutes or until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.