Herb-Infused Pretzels

🕒 Prep: 30 min
🔥 Cook: 15 min
🍽 Serves: 12
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Herb-Infused Pretzels are a delightful twist on a classic snack, perfect for any occasion. With a hint of rosemary and thyme, these pretzels are flavorful and aromatic, making them hard to resist. Whether you're a seasoned baker or trying pretzels for the first time, this recipe will guide you every step of the way.

Ingredients for Herb-Infused Pretzels

The foundation of our pretzels is all-purpose flour, providing the structure and elasticity needed for that chewy texture. Active dry yeast is key for the dough to rise, giving it that classic pretzel puff. We use warm water to activate the yeast, while a touch of sugar feeds it, enhancing the fermenting process. A pinch of salt balances the flavors and enhances the pretzel’s taste. Olive oil adds a hint of richness, and the real stars, dried rosemary and dried thyme, infuse the dough with herbal goodness. For the signature crust, baking soda is used in the boiling solution, and coarse sea salt tops it all off for that classic pretzel finish. Lastly, melted butter gives a delightful sheen and added flavor.

Tips & Tricks

  • If your dough is too sticky to handle, add a bit more flour, a tablespoon at a time, until it's manageable.
  • For a more intense herb flavor, consider toasting the rosemary and thyme before adding them to the dough.
  • Ensure your baking soda is fresh for the best results in the boiling step.

Serving Suggestions

These pretzels are fantastic served warm with a cheesy dip or alongside a hearty soup. For a sweet and savory twist, try pairing them with a honey mustard sauce. They also make a wonderful addition to a charcuterie board, adding a homemade touch.

Frequently Asked Questions

Can I use fresh herbs instead of dried?
Yes, fresh herbs can be used, but you'll need to triple the amount since dried herbs are more concentrated.
How do I store leftover pretzels?
Keep them in an airtight container at room temperature for up to 2 days. To reheat, simply pop them in a warm oven for a few minutes.
Can I freeze the dough?
Absolutely! After shaping the pretzels, freeze them on a tray before boiling. Once frozen, you can store them in a freezer bag. Boil them straight from the freezer when ready to bake.

Herb-Infused Pretzels Recipe Walkthrough

Start by waking up the yeast: in a large mixing bowl, combine the yeast, warm water, and sugar. Give it a good stir and let it sit for about 5 minutes. You'll know it's ready when it gets all foamy and frothy. This means the yeast is active and ready to create magic.

Next, gradually add in the flour, salt, olive oil, rosemary, and thyme to the yeast mixture. Stir until a dough begins to form. Once it all starts coming together, it's time to get hands-on. Knead the dough on a lightly floured surface for around 8 to 10 minutes. You're aiming for a smooth and elastic texture.

Once kneaded, place your dough in a lightly oiled bowl. Cover it with a damp cloth and let it rise in a warm spot for an hour, or until it doubles in size. Preheat your oven to 450°F (232°C) while you wait, so it's ready to go.

After the dough has risen, punch it down gently to release some of the air. Divide the dough into 12 equal pieces. Roll each piece into a 20-inch rope, then form into the classic pretzel shape. It might take a try or two, but you'll get the hang of it!

Bring 2 cups of water and the baking soda to a boil in a large pot. Carefully dip each pretzel into the boiling solution for about 30 seconds. This step is crucial for that chewy crust. Place each dipped pretzel on a baking sheet lined with parchment paper.

Brush the pretzels with melted butter and sprinkle generously with coarse sea salt. Pop them into the preheated oven and bake for 12 to 15 minutes, or until they turn a lovely golden brown. Let them cool slightly before digging in.

Why You'll Love This Recipe

  • Infused with aromatic herbs for an elevated flavor.
  • Simple ingredients that are easy to find.
  • Perfectly chewy inside with a crisp exterior.
  • Fun and satisfying to make from scratch.
  • Great for gatherings or a cozy night in.

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

Step-by-step 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.

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