Rosemary & Garlic Pretzels

Recipe from The Missing Ingredient

LOVED these pretzels.  I switched the parsley out for rosemary, and they had a wonderful rosemary flavor to them.  These pretzels are extremely simple to make... no rising, no boiling.  They had a perfect soft texture and were delicious paired with the Chicken & Sausage Gumbo!

Next time I will probably use fresh garlic, as I like the flavor so much better than powder.

This recipe made 6 pretzels, so we had enough to pair up with the Cheesy Chicken Chowder that I made later in the week.

1 package dry yeast
1 1/2 c warm water (100-110 degrees)
1 t salt
1 T sugar
4 c flour
2 T finely chopped rosemary
1/2 t garlic powder
1 large egg, beaten
Coarse salt

Preheat oven to 450 and line a baking sheet with parchment paper, lightly coated with cooking spray.

Mix the yeast and water in the bowl of your stand mixer (tiny bubbles will form around the edges to ensure the yeast is active).  Whisk in the sugar and salt. 

Add the flour, rosemary and garlic powder.  With the dough hook attachment, knead dough for about 4 minutes, until smooth and elastic.

Cut dough into six even pieces.  Roll each piece into a two foot rope and then twist into a pretzel shape.

Place on baking sheet and brush with the beaten egg, then sprinkle with salt.  Bake for about 17-19 minutes or until golden brown.


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