A Fresh Pretzels Recipe With A Twist | The Good Stuff with Mary Berg

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point.

sesame seeds

💰Cheaper: poppy seeds

Poppy seeds are often less expensive.

za'atar

💰Cheaper: mixed herbs

Mixed herbs can mimic the flavor at a lower cost.

Combine whole wheat flour and bread flour in a bowl.

Add water, yeast, and a little bit of butter to the flour mixture.

Mix until a dough forms and let it rest in the fridge.

Cut the dough into logs and let it proof again until relaxed.

Flour the surface and roll each log to about 18 inches long.

Shape the dough into pretzels by twisting and inverting as desired.

Proof the shaped pretzels again until they look happy and puffy.

Prepare an alkaline solution by mixing baking soda with water.

Coat each pretzel in the baking soda solution for about 20 seconds.

Sprinkle coarse salt and za'atar on top of each pretzel.

Bake the pretzels until golden brown, about 12-15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens