Garlic-Herb Pretzel Recipe

What’s better than a warm, buttery, garlic-herb pretzel?

Garlic and Rosemary extract

Fresh herbs and garlic are always at your fingertips with Amoretti’s extracts.

Yield: 8 large pretzels


    • 2½ cups cups unbleached all-purpose flour
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 2¼ teaspoons yeast
    • ¼ teaspoon Amoretti® Rosemary Oil Extract
    • ¼ teaspoon Amoretti®Garlic Oil Extract
    • 4-5 basil leaves, chopped fine (optional)
    • ⅞ to 1 cup warm water (Use the greater amount in winter, the lesser amount in summer, and somewhere in between during spring and fall. Your goal is a soft dough.)
    • 1 cup boiling water
    • 2 tablespoons baking soda
    • pretzel salt
    • 3 tablespoons unsalted butter, melted


Pretzel-making steps

Warm homemade pretzels are worth the effort!

  1. Place all of the dough ingredients into the bowl of a stand mixer, and beat until well-combined. Knead the dough, on medium, for about 5 minutes until soft, smooth, and quite slack. Flour the dough and place it in a bag, and rest at room temperature for 30 minutes.
  2. While the dough is resting, prepare the water bath: Combine the boiling water and baking soda, stirring until the soda is totally (or almost totally) dissolved. Pour the baking soda/water into a 9" square pan and cool to lukewarm (or cooler).
  3. Preheat your oven to 475°F. Prepare a baking sheet by spraying it with vegetable oil spray, or lining it with parchment paper.
  4. Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2½ ounces each).
  5. Shape each piece into a rough log and allow the pieces to rest, uncovered, for 5 minutes.
  6. Roll each piece of dough into a long, thin rope (about 28" to 30" long), and twist each rope into a pretzel (or cut into 1" pretzel bites). Working with 4 pretzels at a time, place them in the pan with the baking soda/water, spooning the water over their tops; leave them in the water for 2 minutes before placing onto the baking sheet. This baking soda “bath” will give the pretzels a nice, golden-brown color.
  7. Transfer the pretzels to the prepared baking sheet. Sprinkle them lightly with pretzel salt. Allow them to rest, uncovered, for 10 minutes.
  8. Bake the pretzels for 8 to 9 minutes, or until golden brown.
  9. Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you’ve used it all up; it may seem like a lot, but that’s what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave.

Recipe adapted from King Arthur Flour website

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