Description
These Baked Dill Pickle Pretzels turn tangy pickle juice into a crisp, chewy snack with a bright, salty flavor.
Ingredients
Scale
- 1 cup warm water
- 2 tablespoons sugar
- 1 packet active dry yeast
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup dill pickle juice
- 1/4 cup baking soda
- 1 egg (beaten)
- Coarse sea salt (for topping)
- Dill (optional, for garnish)
Instructions
- In a mixing bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until bubbly.
- Add flour and salt to the yeast mixture and knead until smooth. Let it rise for 1 hour until it doubles in size.
- Preheat the oven to 450°F (232°C). In a pot, boil pickle juice and water with baking soda for the dipping solution.
- Shape the dough into pretzels, dip each in the boiling solution for 30 seconds, then place on a baking sheet.
- Brush with beaten egg, sprinkle with salt, and bake for 12–15 minutes until golden brown.
- Let cool for 5 minutes, garnish with dill if desired, and serve warm.
Notes
Serve warm for the best texture and flavor. Store in an airtight container for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 80 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel
- Calories: 160
- Sugar: 3g
- Sodium: 700mg
- Fat: 0.6g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1.2g
- Protein: 4.5g
- Cholesterol: 36mg