Levantine-Style Soft Pretzels

Ingredients

In this Levantine adaptation, the traditional German pretzel is transformed by incorporating za'atar, a popular Middle Eastern spice blend. The za'atar adds a unique flavor profile to the pretzels, infusing them with the aromatic and tangy notes of thyme, sumac, and sesame seeds. Additionally, the Levantine-style pretzels are sprinkled with za'atar before baking, enhancing their taste and aroma. We alse have the original recipe for Pretzel, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon instant yeast 1 teaspoon instant yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 tablespoon za'atar, plus extra for sprinkling 1 tablespoon za'atar, plus extra for sprinkling
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• 2 tablespoons baking soda 2 tablespoons baking soda
• Coarse salt, for sprinkling Coarse salt, for sprinkling

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 2g, 0g
• Carbohydrates (total, sugars): 36g, 1g
• Protein: 5g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, salt, olive oil, and za'atar.
2. 2.
   Gradually add the warm water to the dry ingredients, mixing until a soft dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. 5.
   Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
6. 6.
   In a large pot, bring water to a boil and add the baking soda.
7. 7.
   Divide the dough into 8 equal portions and roll each portion into a long rope.
8. 8.
   Shape each rope into a pretzel by forming a U-shape, crossing the ends over each other, and pressing them onto the bottom of the U.
9. 9.
   Carefully dip each pretzel into the boiling water with baking soda for about 30 seconds, then transfer them to the prepared baking sheet.
10. 10.
    Sprinkle the pretzels with coarse salt and za'atar.
11. 11.
    Bake for 12-15 minutes, or until the pretzels turn golden brown.
12. 12.
    Allow the pretzels to cool slightly before serving.

Treat your ingredients with care...

• Za'atar — If you can't find za'atar, you can make your own by combining dried thyme, sesame seeds, sumac, salt, and a pinch of cumin. Adjust the quantities to suit your taste preferences.

Tips & Tricks

• For a glossy finish, brush the pretzels with a beaten egg before baking.
• Experiment with different toppings such as sesame seeds or nigella seeds for added texture and flavor.
• Serve the pretzels warm with a side of hummus or tahini dip for a complete Levantine experience.
• If you prefer a softer crust, brush the pretzels with melted butter immediately after removing them from the oven.
• These pretzels are best enjoyed fresh on the day they are baked.

Serving advice

Serve the Levantine-style soft pretzels warm as a delightful snack or as part of a mezze platter. They pair perfectly with a variety of dips such as hummus, baba ganoush, or labneh.

Presentation advice

Arrange the pretzels on a rustic wooden board or a platter, sprinkled with extra za'atar and coarse salt. Garnish with fresh herbs such as parsley or mint for a pop of color.