We love a delicious bread recipe, especially in snack size. So, it’s safe to say we’re in complete and total love with this recipe from new cookbook Love & Lemons Every Day. We were lucky enough to get a chance to share it here with you. And since there’s nothing quite like the smell of baking bread wafting out of the oven, you’re going to want to make this one up for you and your kids soon!
If there are any leftover, they freeze well. (Though we haven’t had any leftovers yet.)
To find more great stuff like this, check out the author, Jeanine Donofrio, at her blog Love and Lemons where her goal is to inspire her readers to get creative with vegetables.
- ¾ cup warm water (105°F to 115°F)
- 1 tablespoon maple syrup
- 1 (¼-ounce) package active dry yeast
- 1½ cups all-purpose flour, plus more for kneading
- ½ cup whole wheat flour
- 1 teaspoon sea salt
- 4 tablespoons extra-virgin olive oil, plus more for brushing
- 1 garlic clove, minced
- ¼ teaspoon lemon zest
- Coarse salt, for sprinkling
Prep and Cook
- 1In a small bowl, stir together ¼ cup of the water, maple syrup, and the yeast. Set aside for 5 minutes, until the yeast is foamy
- 2In the bowl of a mixer fitted with a dough hook, place the flours and salt. Add the yeast mixture, 2 tablespoons of the olive oil, and the remaining ½ cup of water. Mix on medium speed until the dough forms a ball around the hook, 5 to 6 minutes.
- 3Turn the dough out onto a lightly floured surface and knead several times, sprinkling with more flour, as needed, and form into a ball. Brush a large bowl with olive oil, and place the dough inside. Cover with plastic wrap and set aside to rise until doubled in size, 40 to 60 minutes.
- 4Preheat the oven to 450°F and line a baking sheet with parchment paper. Uncover the dough, punch it down and transfer to a lightly floured surface. Cut the dough into 8 equal sections, and roll each section into a 9-inch-long rope. Grab the ends of each dough rope, tie into a knot, and tuck in the ends.
- 5In a small bowl, combine the remaining 2 tablespoons olive oil, the garlic, and lemon
zest. Set aside.
- 6Bake the pretzel knots for 10 to 12 minutes, or until golden brown. Brush the garlic oil onto the hot pretzel knots and sprinkle each with coarse salt.
Excerpted from Love and Lemons Every Day: More than 100 Bright, Plant-Forward Recipes for Every Meal by Jeanine Donofrio. Copyright © 2019 Jeanine Donofrio. Photography by Jeanine Donofrio, Christopher Broe, and Jack Mathews. Published by Penguin Canada, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.
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