I think it’s safe to say that pregnancy is definitely influencing what I test and share on the blog! Sweets have been a big craving for me this time around, but so have carbs in general. I wanted to create a delicous baked pretzel, and what better flavor to make then a savory ranch version? These baked ranch pretzels are so flavorful and SO easy to make. If you’ve never made homemade pretzels, this is the recipe for you.
These pretzels would be amazing dipped into a cheese sauce, but are also delicous all by themselves since they are full of flavor. We’ve all been in a mall or airport and smelled the intoxicating pretzel smell from Auntie Anne’s. If you make this pretzels that’s what your own kitchen will smell like! I think that these pretzels are perfect for a game day snack, or to pack for a picnic with some cheese, fruit, vegetables, and hummus. Easton is the messiest eater and I’m always looking for less-messy lunch options like this when we take a picnic to the park.
Pretzels are different from other rolls in their obvious shape, but also in that they take a little baking soda and water bath before going in the oven. That’s what gives pretzels their characteristic chewy and shiny exterior. It does require more baking soda than the teaspoon or so that you see in most recipes, so make sure you have enough on hand before getting started. You don’t want to skip that step!
The ranch flavor in these pretzels comes from a lot of different seasonings and herbs: dill, chives, and parsley to name a few. Kneading this dough starts to bring out all the amazing flavors to give you the best baked ranch pretzels you could have! This recipe makes 8 baked pretzels, but instead of twisting the dough into pretzels, you can always cut the long ropes of dough into pretzel bites for an even easier appetizer.
If you like pretzels, you will love these! And if you’ve never made pretzels, this is an easy recipe to start with!
- 1 package active dry yeast
- 1 cup warm milk (I used whole milk)
- 2 tbsp. butter, melted and cooled slightly
- 1 tbsp. sugar
- 2½ cups flour + more as needed
- 1 tsp. salt
- 2 tbsp. dried parsley
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 1½ tsp. dried dill
- 1 tsp. ground black pepper
- 2 tsp. onion flakes
- 1 tsp. dried chives
- 3 cups warm water
- ¼ cup baking soda
- 1 egg, beaten
- Kosher salt
- In the bowl of a stand mixer or in a large bowl, combine yeast, milk, butter, and sugar. Let sit for 10 minutes to allow yeast to bloom.
- Meanwhile, in a medium bowl, whisk together flour, salt, parsley, garlic powder, onion powder, dill, pepper, onion flakes, and dried chives.
- Add the dry ingredients to the wet ingredients and stir to combine. When it becomes hard to mix, turn on your stand mixer to knead for 10 minutes. If not using a stand mixer, transfer dough to a lightly floured surface and knead by hand for 10 minutes. Add more flour if the dough is sticky, but don't add too much or your pretzels will be dry.
- Place dough in an oiled bowl and cover with a damp towel. Let rise in a warm place for one hour.
- Preheat oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
- When the dough is done rising, whisk together warm water and baking soda in a small bowl or shallow dish.
- Punch down the dough and divide it into 8 equal pieces. Roll the pieces into long ropes and twist into a prezel shape. You can also cut the ropes into pretzel logs or bites if desired.
- Dip the pretzels into the baking soda bath and place onto prepared baking sheet.
- Brush with egg wash and sprinkle with kosher salt.
- Bake for 12-15 minutes until golden brown.
- Transfer pretzels to a wire baking rack to cool.
- Enjoy!
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