Pretzel Knots

I LOVE pretzels, especially when dipped in grainy mustard or a cheesy sauce. Honestly, it’s hard to go wrong. These are fun and always a crowd pleaser! Based on a recipe from one of my fav bloggers, Gaby Dalkin from What’s Gaby Cooking. Below you’ll find ingredients for two different pretzel knot options: one is a dough infused with Italian herbs and parmesan, and the other is a dough infused with black pepper and sharp cheddar. Choose your own adventure!

Makes approx. 15 pretzel knots.

For the dough:

• 4.5 cups of flour

• 2 tsp salt

• 2 tbsp Italian seasoning (or black pepper)

• 1/2 cup shredded parm (or cheddar)

• 1.5 cups warm water

• 1 packet dry active or instant yeast (7g)

• 1 tbsp sugar

• 2 oz. melted butter

For boiling the pretzels:

• Large pot of water (7-8 cups)

• 1/4 cup baking soda

For topping the pretzels:

• Garlic salt

• Pretzel salt

• Everything bagel seasoning

• Whatever you want!

Process:

1. Combine the water, sugar and yeast in a bowl or measuring cup. Let it sit for 5 minutes or so until frothy. If using instant yeast, you can skip this step and just mix the yeast right in with the flour.

2. Mix the flour, salt, seasoning of choice and cheese of choice together in a large bowl or bowl of a stand mixer. Melt the butter.

3. Pour the melted butter as well as the yeast mixture into the flour bowl. Knead with the dough hook for 5-7 minutes or by hand until you have a smooth ball. You may need to scrape down the sides once.

4. Place dough ball into a lightly oiled bowl and let it rise, covered, for one hour or until doubled in size.

5. Pre-heat the oven to 425F and turn the burner on low under the water/baking soda pot.

6. Deflate the dough and divide into 15 pieces. If you’re being very precise, they’ll be about 70g each.

7. Roll each dough piece into a 10 inch rope, and tie it into a knot. For a tutorial on this see my pretzel knot highlight on Instagram. Once you’ve knotted each dough piece, turn the burner on high so that the water and baking soda boil.

8. Drop each pretzel knot into the boiling water/baking soda mix for 40 seconds, 20 seconds per side. Arrange boiled knots on parchment lined baking sheets.

9. Brush the knots with egg wash (egg + 1 tbsp water whisked together) and then sprinkle on your toppings.

10. Bake for 10-15 minutes, checking for doneness after 10 minutes. Move them to a cooling rack and then enjoy!

I’d love to see your creations! Tag @nokneadtoworry on Instagram.

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