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Garlic-Scallion Pretzel Pull Apart Bread

Ingredients


Dough

  • 2 to 2 ¼ cups (250–281g) all-purpose flour, divided, plus more for rolling
  • 1 (0.25oz) packet or 2 ¼ (7g) tsp. instant yeast
  • 1 tsp. (4.5g) kosher salt
  • 1 tsp. (1.5g) garlic powder
  • ¾ cup (180g) water
  • 1 Tbsp. (14g) unsalted butter
  • 2 scallions (4g), thinly sliced
  • Oil, for the bowl and skillet

Water Bath

  • 2 quarts (1893ml) water
  • ¼ cup (60g) baking soda

Topping

  • 1 large (19g) egg yolk
  • 1 Tbsp. (15g) water
  • 1 tsp. (3g) kosher salt
Makes : 16 pretzel bites
Total time : 1 hour, 40 minutes
Prep time : 80 minutes, including rising times (65 minutes)
Boil and cook time : 30 minutes

Tools

  • KitchenAid® Stand Mixer
  • KitchenAid® Dough Hook Accessory
  • Small saucepan
  • Measuring cups/spoons
  • Medium saucepan
  • Rubber spatula
  • Spider strainer or slotted spoon
  • Small bowl
  • Pastry brush
  • 9-inch cast-iron skillet or any shallow baking dish
  • Kitchen shears
  • Instant-read thermometer

Nutrition


Garlic-Scallion Pretzel Pull Apart Bread


Serving Size: 1 Roll
Calories --------------------------------------- 64
Total Sugars ----------------------------------- 1g
Sodium ------------------------------------- 518mg
Fat ----------------------------------------------- 1g
Saturated Fat --------------------------------- 0g
Trans Fatty Acid ------------------------------ 0g
Carbohydrates ------------------------------ 12g
Total Dietary Fiber ------------------------- 1g
Protein ---------------------------------------- 2g
Cholesterol -------------------------------- 3mg
Potassium ----------------------------------- 7mg
Calcium ----------------------------------------- 1mg
Iron --------------------------------------------- 1mg
Vitamin D ---------------------------------------- 0mcg

Olive Tapenade


Serving Size: 1 Tbsp.
Calories ----------------------------------- 14
Total Sugars ---------------------------- 0g
Sodium ----------------------------------- 58mg
Fat ------------------------------------------ 1g
Saturated Fat ----------------------------- 0g
Trans Fatty Acid ----------------------------- 0g
Carbohydrates ------------------------------ 1g
Total Dietary Fiber -------------------------- 0g
Protein --------------------------------------- 0g
Cholesterol ------------------------------- 0mg
Potassium ------------------------------------- 5mg
Calcium ----------------------------------- 7mg
Iron --------------------------------------- 0mg
Vitamin D --------------------------------- 0mcg

Preparation


    Make the Dough


  1. In the bowl of a stand mixer fitted with the dough hook, combine 2 cups (250g) flour, yeast, kosher salt and garlic powder.
  2. In a small saucepan, heat the water and butter over medium heat until an instant-read thermometer registers between 110°F/43°C and 120°F/49°C. Slowly add the warm water mixture to the flour mixture in the stand mixer bowl and combine with a spatula until shaggy dough forms. Sprinkle in scallions
  3. To knead dough, turn machine to speed 2 and let knead until a soft, sticky dough forms, about 5–7 minutes, stopping to scrape the bowl and hook if needed. If dough is too sticky, add up to remaining ¼ cup (31 grams) flour, 1 Tbsp. (8 grams) at a time while continuing to knead on speed 2.
  4. Turn dough out onto a lightly floured surface, and shape into a smooth, round ball. Clean the bowl and rub lightly with oil. Return the dough to the bowl, turning to grease the top, and cover with plastic wrap. Let the dough rise in a warm place until it doubles in size, about 40 minutes.

    5. Form the Dough


  5. Preheat the oven to 375°F/190°C. Lightly oil a 9-inch cast-iron skillet. Turn the dough out onto a lightly floured surface. Divide dough into 16 equal portions, and roll into balls, pinching seams to close. Cover and let rise until an indentation remains after lightly pressing the top of dough, about 25 minutes.

    6. Prepare the Water Bath


  6. Bring water and baking soda to a boil in a medium saucepan. Carefully place two balls of dough into boiling water mixture. Cook for 30 seconds, flip, and cook for 30 seconds more. Use a spider strainer or slotted spoon to remove from water, allowing excess water to drip off before placing side by side in the prepared skillet. Continue until all dough balls have been boiled and placed in skillet.

    7. Bake the Pretzels


  7. Make the egg wash by whisking together the egg yolk and water with a fork. Brush the tops of the dough with egg wash. Using a pair of kitchen shears, snip a small “X” on the top of each pretzel and sprinkle with salt. Bake 16–20 minutes, or until the bread is golden brown. Serve warm.
RECIPE TIPS:

Vary the flavor of the pretzel bread by using your imagination for a variety of savory or sweet combinations such as dill, curry, cinnamon or cardamom. Serve with complementing spreads such as pimento cheese, raita, berry-flavored cream cheese or citrus butters, or your own personal favorites. Top with herbs, spices, nuts or seeds.


Plus-up Idea:


Olive Tapenade


Makes 1 ¼ cups
Prep time: 10 minutes

  • 1 cup (147g) Kalamata or black olives, pitted
  • 2 cloves (6g) garlic
  • 2 Tbsp. (8g) parsley
  • 1 Tbsp. (8g) capers, rinsed
  • 1 Tbsp. (6g) grated lemon zest
  • 1 Tbsp. (12g) lemon juice
  • 1 Tbsp. (14g) olive oil
  • Freshly ground black pepper, to taste

    • Combine olives, garlic, capers and parsley in a KitchenAid® Food Chopper and pulse for a rough chop. Then combine all ingredients in a medium bowl, season with black pepper. Store refrigerated in an airtight container.

Production Tip :

In step 1, add 1 tablespoon (14g) firmly packed light brown sugar for browning purposes.

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Introducing Blue Salt, the 2024 KitchenAid Colour of the Year, for the KitchenAid® Artisan Stand Mixer. Add a pinch of Blue Salt to your countertop. This periwinkle blue has a subtle yet alluring reddish-pearl finish that softly shifts hues depending on the lighting. It’s a living colour bound to break the monotony in the kitchen.

SHOP STAND MIXERS

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