|You'll love this and serve it often as a|
Prep: 20 mins. |
Total rising: 1 hr.-20 mins. |
Bake 10 mins.
Posted by Sandra
1-1/2 cups warm water
1 tablespoon granulated sugar
2 teaspoons kosher salt
1 package active yeast
4 to 4-1/2 cups all-purpose flour
½ stick unsalted butter, melted and slightly cooled
2/3 cup baking soda
--(sounds like a lot, although you need it)
1/2 teaspoon Italian herb seasoning blend
1 egg beaten, with about 1 Tablespoon of water
***Herb Olive Oil Dipping Sauce (See recipe below)
Prepare the Herb Olive Oil Dipping Sauce for flavors to meld, and set aside (do not refrigerate).
Pour the warm water, sugar and salt into the bowl stand mixer with a hook attachment, and sprinkle the yeast on top and allow to bloom for three to five minutes.
Add the cooled, melted butter, and then add the flour a half-cup at a time, while mixing on low until all ingredients are incorporated. Turn mixer to medium speed for a couple of minutes, just until the dough forms a ball and pulls away from the bowl. Place the dough ball into a greased bowl (twice its size), rub it so it is oiled, and then turn over. Cover bowl with plastic wrap and allow to rise in a non-drafty area of the kitchen for about 45 mins. to an hour, (I do so in my oven, no temp. with just the light bulb lit) just until the dough doubles in size.
Preheat oven to 425 degrees. Prepare two baking sheets lined with parchment paper.
Lightly sprinkle a surface with flour, and take the dough out of the bowl and punch down; sprinkle with italian seasoning, and knead a few times.. Divide the dough into 8 equal pieces. Working with one section, form the dough into a rope about two feet long (it retracts, which is why you need to do this). Make each rope into a "U" shape by pinching at opposite ends and crossing your hands over to form a classic pretzel shape (wet fingers with water to seal bottom of ends to dough, and then press down slightly). Let formed pretzels rest for 20 minutes.
Meanwhile, bring 10 cups of water and soda to a boil on the stove in a large pot. Place three pretzels in one at a time—bottom-side down first, for a total of 3 minutes; flipping halfway through so both sides get evenly boiled. (This is just to par-boil, not cook the pretzels.) Remove with a slotted spoon and place four on one prepared baking sheet. Boil the next batch and do the same on the next baking sheet.
Bake by first placing four pretzels on each cookie sheet (1-1/2” apart). Brush pretzels lightly with beaten egg, sprinkle with additional fresh basil, and kosher salt. Bake until golden brown and lightly crusted, about 10 to 15 minutes. Cool 15 minutes, but eat within the same day by serving them with the ***herb and olive oil herb dipping sauce (see below) – Yummo!
***Herb and Olive Oil dipping Sauce
1 teaspoon crushed red pepper
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon parsley flakes
1 teaspoon granulated garlic
pinch of kosher salt to taste
1/4 cup olive oil
Combine all ingredients, (except oil) in a small bowl. Slowly whisk in the olive oil to emulsify. Re-whisk just prior to serving, and then drizzle dipping sauce on small flat saucers for sopping up with soft pretzels just before serving! - Enjoy!