Hot Herbed Pretzels
Transform your snack game with these irresistible Hot Herbed Pretzels! This recipe combines the chewy goodness of homemade pretzels with a fragrant medley of dried oregano, thyme, rosemary, and garlic powder for an unbeatable savory twist. Perfectly golden brown with a crisp, salted exterior, these pretzels are elevated with a quick dip in a baking soda solution, ensuring that authentic soft pretzel texture. Whether you’re hosting a game day party or simply craving something warm and flavorful, these herbed pretzels make a crowd-pleasing treat. Best served fresh out of the oven, they’re a must-try for any herb lover or homemade bread enthusiast!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1.5 cups Warm water
- 1 packet Active dry yeast
- 2 tablespoons Granulated sugar
- 2.5 teaspoons Salt
- 4 tablespoons Unsalted butter
- 2 tablespoons Baking soda
- 4 cups Water (for baking soda solution)
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Crushed red pepper flakes (optional)
- 1 Egg (for egg wash)
- 1 tablespoon Kosher salt (for topping)
Instructions
In a large mixing bowl, combine warm water and sugar. Sprinkle the active dry yeast on top and let it sit for 5-7 minutes until the yeast becomes frothy.
Add the salt and melted butter to the yeast mixture. Gradually stir in the flour, one cup at a time, until the dough begins to form.
Transfer the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. If the dough is sticky, sprinkle in a little more flour as needed.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise for 1 hour in a warm place until it doubles in size.
Preheat your oven to 450°F (230°C) and line two baking sheets with parchment paper.
In a large pot, bring 4 cups of water and the baking soda to a boil, then reduce the heat to a simmer.
Punch down the dough to release air and divide it into 8 equal pieces. Roll each piece into a long rope (about 18 inches), and shape into a pretzel.
Gently dip each pretzel into the simmering baking soda solution for 20-30 seconds, then transfer onto the prepared baking sheets.
In a small bowl, whisk together the dried oregano, thyme, rosemary, garlic powder, and crushed red pepper flakes (if using).
Brush the pretzels with a beaten egg and sprinkle the herb mixture and kosher salt evenly over the top.
Bake in the preheated oven for 12-15 minutes, or until the pretzels are a deep golden brown.
Allow the pretzels to cool slightly on a wire rack before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
2355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 20162 mg | 877% | |
| Total Carbohydrate | 398.3 g | 145% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 26.8 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 133 mg | 10% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 789 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
