| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
Yield 16 mini pretzels
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Ingredients
Dough
- 3/4 cup warm water
- 1 teaspoon sugar
- 2 1/4 teaspoons active dry yeast
- 2 1/4 cups all purpose flour
- 1 teaspoon Salt
- 6 cups water
- 2 tablespoons baking soda
Garlic Butter Sauce
- 6 tablespoons butter
- 4 cloves garlic minced
- ¼ teaspoon pretzel salt toppings
- 1 bunch parsley chopped for garnish
Marinara Sauce
- 2 tablespoons olive oil
- 1/2 yellow onion chopped
- 3 garlic cloves finely minced
- 28 oz crushed tomatoes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Salt
- 1/4 teaspoon black pepper
- 1 tablespoon Basil finely minced, plus more to garnish
Ingredients
Dough
Garlic Butter Sauce
Marinara Sauce
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Instructions
To Make the Dough
- In a small bowl, stir together warm water, sugar, and yeast. Let sit for 5 minutes so yeast can activate.
- In a large bowl, stir together flour and salt. Pour in yeast mixture and stir to form a dough. Knead the dough until it’s smooth and no longer sticky. When dough is smooth, transfer to a clean bowl. Cover loosely with plastic wrap and place in a warm area to rise. Let dough rise for 60 minutes or until the dough at least doubles in size.
- Fill a large pot with water and baking soda. Bring to a boil. Get out two baking sheets. Line one with parchment paper. Place a wire-rimmed rack on top of the other.
- Preheat the oven to 400˚F.
- After the dough has risen, divide it into quarters and then each quarter into four pieces to make 16 small dough balls. Working with one dough ball at a time, roll the dough out into a thin strand about 12-14 inches long. Form a pretzel by twisting two ends together to form a loop and then folding the ends back up.
- When your pretzel is formed, dunk it in the pot of boiling water. Wait until the pretzel floats (maybe 10 seconds) and then remove with a slotted spoon and place on the wire rack over a baking sheet. Let drain. Once all the pretzels have been boiled, move them to the lined baking sheet. When all the pretzels are shaped, boiled, and placed on the baking sheet, transfer to the oven and bake for 10-12 minutes until they start to brown. Toss with the garlic butter sauce, then bake for 3-4 more minutes.
To Make the Garlic Butter Sauce
- In a small saucepan, melt butter with garlic over low heat. Once combined, remove from heat.
- When pretzels come out of the oven, add them to a large bowl and toss with garlic butter mixture. Return to baking sheet, spooning any leftover sauce over each pretzel.
- Sprinkle pretzels lightly with pretzel salt, then return pretzels to oven and bake a second time for 3-4 minutes. Let cool and serve.
- Remove pretzels and let cool. Garnish finished pretzels with fresh parsley.
To Make the Marinara Sauce
- Place a saucepan over medium heat and add olive oil. Once the oil is hot, add the onion stirring often until soft and golden. Add garlic and stir until fragrant.
- Stir in crushed tomatoes, oregano, salt, and pepper. Bring to a light boil then reduce heat and simmer partially covered for 15 minutes.
- Finally, stir in chopped basil then turn off the heat.
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