By this point, it’s no secret that I love garlic, is it?
I had grand plans to grow my own garlic this year. Until I realized that I would have had to plant it this past October.
In hindsight, it is good that I didn’t plant my own. We’re moving soon (closing next Thursday!), so I would have had to uproot it and move it to the new yard. From the frozen ground. Which I don’t think would have gone well.
Originally, I thought I was going to make an Italian Herb soft pretzel. But you know what’s better than that? Garlic Herb Soft Pretzels.
Now, you ask, I deliver. Below, I present you with my step-by-step “how to make garlic herb soft pretzels” tutorial!
Garlic Herb Soft Pretzels
Adapted from my homemade pretzels
1 tablespoon granulated sugar
1 tablespoon active dry yeast (just over 1 packet)
1 1/2 cups warm water
4 1/2 cups all-purpose flour
2 teaspoons salt
2 tablespoons Garlic Gold Italian Herb Nuggets (see note)
1/4 cup extra virgin olive oil, plus extra for brushing and the pan
10 cups water
2/3 cup baking soda
Coarse sea salt
Garlic Gold Italian Herb Nuggets, for sprinkling (see note)
(note): If you don’t have Garlic Gold nuggets, replace with a mixture of garlic powder, dried basil, dried oregano and ground pepper.
Combine 1 1/2 cups of water, 1 tablespoon granulated sugar and 1 tablespoon active dry yeast in the bowl of a stand mixer. Allow to sit undisturbed until the yeast is foamy (approximately 3-5 minutes), like this:
Add 4 1/2 cups flour, 2 teaspoons of salt, 1/4 cup extra virgin olive oil and 2 tablespoons Garlic Gold Italian Herb Nuggets (see note above). Using the dough hook attachment, knead the dough for 5-6 minutes. When the dough is cohesive and starts to pull away from the edges of the mixer bowl, transfer it to a well-greased bowl.
Loosely cover and allow to rise until doubled in size. This should take around an hour.
When the dough is pillowy and you can poke a hole in it without the dough springing back, it is done.
Preheat your oven to 450F. In a large pot, bring 10 cups of water and 2/3 to 3/4 cups baking soda to a boil.
Divide the dough into 8 equal pieces. Roll each into a 3/4″-thick long rope.
Curve one rope into a U-shape. Cross the ends over each other and loop them back to create the traditional pretzel shape.
Grease a cookie sheet and set aside. Boil each pretzel for 30 seconds, then move to the cookie sheet using a slotted spatula.
Brush the pretzels with olive oil and sprinkle with Garlic Gold Italian Herb Nuggets (again, see note above).
Bake at 450F for 13-16 minutes. At this point, the surface should be brown and cracked. Transfer to a cooling rack immediately. Allow to cool for at least 5 minutes before serving.
Previous soft pretzel posts, in case you missed them:
- Handmade soft pretzels
- Cinnamon sugar soft pretzels
- Brain Food 101: Why You Need to Boil Your Pretzels in Baking Soda
- Brain Food 101: Freezing Soft Pretzels
- Garlic Cheddar Soft Pretzel Dip
- Chocolate Pretzel Bites
What do you think? Are you ready to make the homemade soft pretzels leap?
Anything else you want to see a step-by-step tutorial for?
Yes, Garlic Gold has sent me products to try. No, they haven’t paid me to give them a positive review. Yes, I really do love them. JUST. THAT. MUCH.