Oh, YUM. I based these off of my soft pretzel recipe to go with some soup. They were delightful!
- 2 cups warm water
- 1 Tbsp sugar
- 2 1/4 tsp yeast (1 packet)
- 1 Tbsp salt
- 1 1/2 cups white flour
- 3 cups whole wheat (pastry) flour
- 4 – 5 garlic cloves, minced
- scant 1/2 tsp sea salt
- 1/2 heaping tsp thyme
- 1/2 heaping tsp marjoram
- 1/2 heaping tsp oregano
- 1/2 heaping tsp sesame seeds
- olive oil
In a food processor (fitted with a dough blade) or a large bowl, combine the water, sugar and yeast. Allow to sit for 5 minutes and get foamy. Add salt and some of the flour and process or stir well. Add remaining flour (a little at a time if stirring, all at once if processing) and stir or process until fully combined.
Prepare a bowl greased with a bit of olive oil. Place dough in bowl, cover with plastic wrap and a towel. Allow to sit for 1 – 2 hours or until doubled in size.
Flour a surface and your hands. Knead the dough briefly and press or roll out to a rectangle about 8″ x 16″. Cut into 20 strips. Grease two baking sheets. Take each strip of dough and twist a couple of times and place on the baking sheet. Repeat, fitting about 10 per sheet. (Don’t crowd them.) Cover both with towels.
Preheat oven to 400 degrees. In a small bowl, combine garlic, spices and enough olive oil to form a paste and mix well. Spread some of the spice mixture on each bread stick. Bake for 12 – 14 minutes or until done. You might want to try a piece to be sure! But, beware, it’s hard to take just one bite. Transfer to a cooling rack and serve immediately (preferred!) or store in a ziploc bag and heat before serving.