These Soft Zaatar Pretzels make a delicious and easy snack. The dough has a mixture of olive olive, and zaatar to give it a Middle Eastern touch. Stuff them with cheese and you have the perfect afternoon treat.
Soft Pretzels are the first baked goods that I perfected on my first try! I will never forget that moment in the summer of 2015 when I decided to attempt a Soft Pretzel recipe that I found on Youtube. I couldn't believe my eyes when they came out of the oven absolutely perfect, soft, and delicious! Normally, my dough would be rock hard, and inedible. My family was quite impressed with me. From that day on, dough became a love language of its own and I have never looked back.
I guess this recipe is an ode to the very first Soft Pretzel that started me on my baking journey. So hat's off to you, Soft Pretzel from the past!
Ingredients for Soft Zaatar Pretzels
Making soft pretzels is so easy! These zaatar pretzels are no exception! We add one ingredient and swap another, and voila!
In traditional (is it even traditional?) soft pretzels, you'll find softened butter as part of the ingredients, but in this case so make it more of a Middle Eastern take, I add olive oil instead.
- Milk
- Yeast
- Sugar
- Flour
- Olive Oil
- Salt
- Zaatar
Ingredients for Cheese Stuffed Soft Zaatar Pretzels
If you want to try stuffing them with cheese (highly recommend because it's DELICIOUS!), the ingredients are few:
- Feta cheese
- Shredded cheese (I used monetary jack, but you could use mozzarella)
Ingredients for Baking Soda Bath
To achieve a true soft pretzel, a baking soda bath is a must. Otherwise, they're not soft pretzels. 😉
- Water
- Baking soda
How to Make Soft Zaatar Pretzels
Step 1: In a small bowl, combine the warm milk, sugar and yeast and set aside to activate (about 5 minutes).
Step 2: In the bowl of a standing mixture, add the flour, zaatar, salt, and olive olive oil, as well as the activated yeast mixture and let knead for 5-10 minutes.
Step 3: Transfer dough to an oiled bowl and let rise for at least an hour.
How to Shape Soft Zaatar Pretzels
Step 1: Roll the dough into a 20" or so long rope (see photos).
Step 2: Create a long horseshoe shape with the rope, then place one side of the rope onto the other, forming a sort of twist.
Step 3: Create a second twift if you like.
Step 4: Then bring the ends of the rope up to meet the top of the horseshoe shape (as in the photo)
How to Shape Cheese Stuffed Soft Zaatar Pretzels
Step 1: Roll out the piece of dough into about 15" or so, then using a rolling pin, flatten it out.
Step 2: Stuff with cheese, then bring one side over and pinch the ends together, then twist it (as in the photo). Try not to stuff them too much like I did.
Baking Soda Bath and Baking Soft Pretzels
- Bring 4 cups of water to a boil and add baking soda.
- Place the pretzels (one at a time) into the water and let sit for no more than 30 seconds. Remove and place it on the lined baking sheet. Sprinkle with zaatar.
- Bake the pretzels for 11-13 minutes until they become golden brown.
Tips For the Best Soft Zaatar Pretzels
- Make sure you start with warm milk. Don't overheat the milk (if you can check the temperature!)
- Use a silpat (silicone baking mat) or parchment paper when baking. I've tried without and the pretzels stuck to the pan. Never again!
- Don't submerge the pretzels in the baking soda solution for longer than 30 seconds. It will have a weird taste if left too long.
- If stuffing with cheese, try not to overstuff them (like I clearly did). They're delicious either way!
Other Recipes to Try:
📖 Recipe Card
Soft Zaatar Pretzels
Equipment
- 1 Baking Sheet
- 1 silpat or parchment paper see notes
Ingredients
Soft Pretzel Dough
- 1 cup milk luke warm, 110° F.
- 1 package active dry yeast
- 1 tablespoon sugar
- 3 tablespoon olive oil
- 2¾ cups (330g) all purpose flour see notes
- ¼ cup zaatar
- ½ teaspoon salt
Cheese Stuffing (optional)
- 6 oz. feta
- 1-1.5 cups shredded cheese mozzarella, monetary jack, or other cheese
Baking Soda Bath
- 4 cups water
- 3 tablespoon baking soda
Instructions
Soft Pretzel Dough
- In a small bowl, combine the warm milk, sugar and yeast and set aside to activate (about 5 minutes)
- In the bowl of a standing mixer, add the flour, zaatar, salt, and olive olive oil, as well as the activated yeast mixture and let knead for 5-10 minutes. The dough should be smooth and not sticky to the sides of the bowl. If it's too wet, add a tablespoon of flour at a time, but keep kneading and it will come together.
- Transfer dough to an oiled bowl and let rise for at least an hour.
Shaping the Soft Pretzels
- Preheat oven to 425 °F
- Line a large baking sheet with parchment paper or silpat (see notes).
- Once the dough has risen, divide the dough into 6 equal pieces.
- To shape regular pretzels: roll the dough into a 20" or so long rope (see photos). Create a long horseshoe shape with the rope, then place one side of the rope onto the other, forming a sort of twist. You can create two twists or keep it as one. Then bring the ends of the rope up to meet the top of the horseshoe shape (as in the photo)
- To shape cheese stuffed pretzels: Roll out the piece of dough into about 15" or so, then using a rolling pin, flatten it out. Stuff with cheese, then bring one side over and pinch the ends together, then twist it (as in the photo). Try not to stuff them too much like I did.
Baking Soda Bath
- Bring 4 cups of water to a boil and add baking soda.
- Place the pretzels (one at a time) into the water and let sit for no more than 30 seconds. Remove and place it on the lined baking sheet. Sprinkle with zaatar.
- Bake the pretzels for 11-13 minutes until they become golden brown.
Notes
- Silpats are great for baking soft pretzels because it ensures the pretzels will not stick. If you don't have a silpat, use parchment paper.
- Always use a scale to measure your flour. If you don't own a scale, use the fluff and scoop method where you fluff your flour, then use a spoon to scoop flour into your measuring up, then level off.
- Start with the amount of flour in the recipe. If the dough is too sticky/tacky, add a tablespoon of flour at a time until the dough is tacky, but not sticky.
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