Soft Basil Pretzels with Marinara Sauce

(photos by Alexa Bell)

As a lover of carbs and everything 'Italian', I (Alexa) fell in love with this recipe idea as soon as I saw it. It seems to have the perfect balance of spices and reminds me of home. My older brother was eying them the entire time they were baking, and both my mother and him loved these tasty little things! With Kaitlyn's ability to mix spices, and a fresh herb garden in my backyard, we were able to create a wonderful Italian-like treat!

Overall Ingredients Needed:

• 2 and 1/2 cups all purpose flour
• 1 and 1/2 teaspoon salt
• 2 teaspoons sugar
• 2 and 1/4 teaspoons of instant yeast (often sold in packets)
• 1 and 1/2 cups warm water
• 1 tablespoon baking soda
• 3 tablespoons olive oil
• a pinch of coarse sea salt
• 3 tablespoons unsalted butter
• 1 large can crushed tomatoes (28 oz.)
• 1 can diced tomatoes (15 oz.)
• 1/3 cup of fresh basil
• 1 teaspoon oregano (dried or fresh)
• 1 teaspoon minced garlic
• 1/2 small onion minced
• pepper (to taste)
• red pepper flakes (to taste)

Soft Buttery Basil Pretzels:

Dough (adapted from fifteenspatulas.com) :

• 2 and 1/2 cups all purpose flour
• 1/2 teaspoon salt
• 2 teaspoons sugar
• 2 and 1/4 teaspoons of instant yeast (often sold in packets in baking aisle of grocery store)
• about 1 cup warm water
• 2 tablespoons of fresh basil (or more if you especially prefer basil)

(I made this while Kaitlyn made the Marinara Sauce below - then she helped me construct the pretzels and make them pretty!)

In an electric counter-top mixer (with paddle attachment) combine the flour, salt, sugar, yeast, basil and water just until combined. (You can also mix with wooden spoon if you don't have a mixer at home.) Then use the dough-hook attachment to knead the dough for 5 minutes. (again you may knead it by hand on floured surface) The dough should then be rather soft and tacky, not sticky. Place the dough in a zip-lock bag that has been lightly dusted with flour. Let dough rise for at least 30 minutes. While the dough rises, preheat your oven to 500 degrees Fahrenheit, and coat the bottom of a cookie sheet with olive oil. (In hind site we should have used a baking stone, so if you have one at home use it!) In a small bowl combine:

• 1/2 cup warm water and
• 1 tablespoon baking soda

Microwave water and baking soda for 1 minute and set aside. After dough ball has risen, cut it into 8 equal parts on oiled surface. Let the dough pieces rest for 5 minutes. Roll each piece into long rope a bit longer than a foot, and shape into pretzels. Dip the pretzels lightly into the baking soda wash and place on oiled cookie sheet (or stone). Sprinkle the pretzels with coarse sea salt, to taste (we used a couple teaspoons), then let rest for 10 minutes. Bake for approximately 8 minutes or until golden brown. (If you are using a stone it may take additional time, just watch them!) Brush the pretzels with melted butter as soon as you take them out of the oven.

Marinara Sauce (adapted from Clean Green Simple) :

• 1 large can crushed tomatoes (28 oz.)
• 1 can diced tomatoes (15 oz.)
• 3 tablespoons fresh basil
• 1 teaspoon oregano (dried or fresh)
• 1 teaspoon minced garlic
• 1/2 small onion minced
• pepper (to taste)
• red pepper flakes (to taste)

Combine all ingredients in a sauce pan and bring to boil at medium heat. Cover and let simmer on low for at least 30 minutes.

To serve: We placed two buttered pretzels onto a pretty serving plate and poured some of the marinara sauce in a glass bowl for dipping. This recipe is great for appetizers at a party, or if you're like my family, its great to snack on throughout the day! :)