Made using McEvoy Ranch Extra Virgin Olive Oil, these pretzels are perfect for game day or Oktoberfest celebrations. Pair with our McEvoy Ranch Mustards for an elevated foodie experience.
Category
Appetizer
Servings
12
Prep Time
30 minutes
Cook Time
15 minutes
Ingredients
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1 and 1/2 cups warm water
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1 packet active dry or instant yeast (2 and 1/4 teaspoons)
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1 teaspoon salt
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1 Tablespoon brown sugar
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2 ¼ teaspoons McEvoy Ranch Traditional Blend Extra Virgin
or Rosemary Olive Oil for a yummy twist
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3 3/4 all-purpose flour plus more for work surface
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Himalayan coarse sea salt for sprinkling
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McEvoy Ranch Mustards for dipping (optional)
Directions
Whisk the yeast into warm water. Allow to sit for 1 minute. Whisk in salt, brown sugar, and McEvoy Ranch olive oil. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4 – 1/2 cup more, as needed. Poke the dough with your finger – if it bounces back, it is ready to knead.
Turn the dough out onto a floured surface. Knead the dough for 3 minutes and shape into a ball. Cover lightly with a towel and allow to rest for 10 minutes.
Preheat oven to 400°F. Line 2 baking sheets with parchment paper, lightly coat with McEvoy Ranch olive oil. Set aside.
With a sharp knife or pizza cutter, cut dough into 1/3 cup sections.
Roll the dough into a 20-22 inch rope. Form a circle with the dough by bringing the two ends together at the top of the circle. Twist the ends together. Bring the twisted ends back down towards yourself and press them down to form a pretzel shape.
Place pretzel onto prepared baking sheet. Sprinkle each with coarse sea salt. Repeat with remaining pretzels. If desired, you can cover and refrigerate the unbaked pretzels for up to 24 hours before baking.
Bake for 12-15 minutes or until golden brown.
Remove from the oven and serve warm with McEvoy Ranch Mustard.
