Pretzels. Pretzels again :). A different recipe, packed with Mediterranean flavors, with olive oil and olives. After the first bite I realized that I should have sprinkled the pretzels with some dried oregano because it goes excellent with olives. No problem, I’ll keep that in mind for the next time.To prepare these delicious olive soft pretzels I used black olives but you can also use green olives. I actually prefer green olives. You should use stoned olives, rings or diced.As regarding the dough, it’s a regular dough, very easy to prepare. I use the same recipe to prepare pizza dough, focaccia or dinner rolls. It’s a multipurpose dough :).
Oh, I forgot: you can also use it to prepare doughnuts, just add less salt, more sugar and your favorite flavor and you’ll get delicious vegan doughnuts.But let’s get back to our olive pretzels. Shaping the pretzels is also very easy. You should start by dividing the dough into 10 balls. Then shape each ball into a 40 cm (15.74 in) long rope, twist the ends twice, making a ring, then overlap the ends over the main body.You may serve these delicious olive soft pretzels as a snack, along with a Greek yogurt.They are awesome and you have to give them a try!
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You should also try:
- Pigs in a blanket
- Feta cheese stuffed crescent rolls
- Homemade feta cheese sticks
- Cheesy soft pretzels
- Cheesy focaccia
Ingredients for olive soft pretzels:
– 450 gr (3 and 1/2 cups) flour (plus 1-2 tablespoons, if needed)
– 250 ml (1 cup and 1 tablespoon) lukewarm water
– 30 ml (2 tablespoons) olive oil
– 12.5 gr (1 tablespoon) fresh yeast
– 1 teaspoon salt- 1 teaspoon sugar
– 200 gr (1 and 1/2 cup) olive rings, drained
For the egg wash: 1 egg yolk mixed with 1 tablespoon of water or milk
To sprinkle: coarse salt and dried oregano
How to make olive soft pretzels:
Use a small bowl to combine fresh yeast ans 1 teaspoon of sugar. Mix with a teaspoon until the yeast turns fluid. Set aside.Use a large bowl to combine lukewarm water, olive oil and 1 teaspoon of salt. Stir in the fluid yeast.Add the flour, gradually, stirring with a wooden spoon. When the dough becomes too thick to stir, continue to knead by hand until the whole flour is incorporated. You should obtain a smooth and elastic dough. If the dough is too sticky, you may add a little more flour (like 1 tablespoon or so).Place the prepared dough into a slightly greased bowl, cover with plastic wrap and place it in a warm place. Allow to rise for about 45 minutes – 1 hour (or until double in size).Place the olive rings on top of the risen dough. Knead until the olives are well incorporated. Allow to rise for another 15-20 minutes.
Place the dough onto the slightly oiled working surface and divide it into 10 equal pieces.Take 1 piece of dough and shape it into a 40 cm (15.74 in) long rope. Twist the ends twice, forming a ring. Overlap the ends over the ring and bend them underneath. Place the pretzel into a baking tray lined with parchment paper.
Repeat with the remaining pieces of dough.Cover the pretzels with plastic wrap and allow to rise for another 20 minutes.Brush with egg wash and sprinkle some coarse salt and dried oregano.Place the pretzels into the preheated oven and bake at 200º C (392º F) for 20-25 minutes or until golden brown.
Allow to cool just enough to handle. These delicious olive soft pretzels go well with Greek yogurt.