DEVOUR & CONQUER

Exploring, eating and writing about good food on Canada's west coast

header photo

Herb-Infused Sea Salt Soft Prezels

June 9, 2014

It's a sea salt & herb-flavoured June this year, as 30 food bloggers across Canada answer the question "How do you #Herbamare", creating new recipes using Herbamare Herb-Infused Sea Salt.

I've been having a blast experimenting and I'm happy to share one of my recipe winners - Herb-Infused Sea Salt Soft Pretzels. If you'd like to give Herbamare a try, enter the giveaway below to win a Herbamare tasting set, samples and $1.00 off coupons by sharing your thoughts in the comments section.

 

First a little more information about what Herbamare is and how it can enhance your cooking at home. Made by A. Vogel, who also make the fantastic BioSnacky Sprouter system that I often use to grow my own sprouts at home, Herbamare is a combination of sea salt and organic herbs and is A. Vogel's most popular condiment.

A flavourful and nutrient-rich alternative to plain table salt, Herbamare is made from freshly harvested herbs and vegetables that are mixed with real sea salt, marinated and vacuum-dried. The blend includes celery, leek, watercress, onions, chives, parsley, lovage, garlic, basil, marjoram, rosemary, thyme, and kelp, all organically grown.

I've been experimenting with using Herbamare in place of salt in my cooking and baking, as well as flavouring my completed dishes with a dash here and there. The blend of herbs and sea salt stand out and enhance without overpowering my cooking and I've been pleased with all the results so far.

Now on to my Herb-Infused Sea Salt Preztel recipe. I wanted to make something that is already considered a 'salt-showcase' food item, and soft pretzels were a great way to use Herbamare two ways, both baked into the dough and sprinkled on top.

I've created two versions of the recipe - one using original Herbamare in a traditional soft pretzel, and the other using Zesty Herbamare and parmesan cheese to make pretzel knots (pictured above). Making pretzels from scratch takes a little time and effort, but they are quite fun to make and the resulting soft, chewy and herb-scented pretzels are well worth the effort.

Note on ingredients: This recipe makes approximately 20-24 large pretzels, which also freeze well to be enjoyed later. Cut down ingredients by half if you only want a small batch of 10-12.

 

Herb-Infused Sea Salt Soft Pretzels

Ingredients

2 cups warm water

2 1/2 teaspoons yeast

1 teaspoon honey or sugar

4 1/2 cups of sifted flour

3 tablespoons butter, softened

1 1/2 teaspoons Herbamare (original or zesty), plus 1 tablespoon extra for sprinkling onto pretzels before baking

2 tablespoons baking soda (added to boiling water after dough rises to briefly boil the pretzels)

Start by adding the warm water, yeast and honey (or sugar) to a large bowl. Stir to combine, then rest for 10 minutes until the yeast is dissolved and bubbly.

Add the butter, flour and 1.5 teaspoons Herbamare and combine with a spoon or mixer until the dough comes together.

Toss some flour your countertop, turn up some catchy tunes and knead the pretzel dough for ten minutes until smooth and elastic. Form into a ball and place in a greased, covered bowl in a warm place until the dough has doubled in size.

When the dough has risen, punch it down (so satisfying!), then set it back on the counter and cut into 20-24 pieces (10-12 for a small batch). Roll each piece out into a long, thin rope the width of your baby finger and about 18 inches long. For pretzel knots, just tie each piece in a knot, then curl the edges under. For a tradition pretzel shape, follow these instructions from Canadian Living on shaping your pretzels:

Once the pretzels are shaped, place them on a greased baking sheet to rise for 20-30 minutes.

Now it's time for a quick water bath before baking - start by getting a large pot of water boiling and pre-heating your oven to 475 degrees. Once boiling, add two tablespoons of baking soda to the water.

Boil the bagels for one minute, flip and boil one more minute, then remove with a slotted spoon and place back on the baking sheet. Sprinkle each pretzel with Herbamare, then bake for 12-15 minutes until golden brown.

Devour!

Parmasan Herb-Infused Pretzel Knots

Make the recipe above, forming into pretzel or knot shape, substituting Zesty Herbmare both when mixing the dough and then sprinkled on top after boiling. Then shake over 2-3 tablespoons grated Parmesan cheese and bake 15 minutes at 475 until golden brown.

The spicy zing of the Zesty Herbamare pairs great with the crunchy, browned Parmesan and goes great with mustard for dipping.

Herbamare Giveaway (Canada Only)

Want to try Herbamare in your own cooking? Enter to win the Herbamare tasting set (pictured above, great for camping & picnics!) along with a Herbamare recipe card and $1.00 coupon. Five additional Devour & Conquer readers will win a Herbamare sample and $1.00 coupon.

Canadians - comment below with how you'd like to try using Herbamare to replace table salt in your recipes (your email address is not posted or logged, and only used to contact winners). All comments from my June Herbamare posts will be entered to win, giveaway ends June 30th. Good luck!

Disclosure: I have been provided with A.Vogel Herbamare products for review. I have not been compensated for this post and all product opinions are my own.


 

Go Back

I certainly would like to try the pretzel and bread recipes with Herbamare instead of salt and really like that herb flavours are the perfect substitute instead of using salt.

The pretzels look yummy, would like to try them.

Definitely am going to try the pretzel recipe!

I think it would be good in breads, soup, and stews.

I would like to try Herbamare in my homemade soups and also in dips and salad dressings!

I would put it on salad with balsamic dressing!

Esta genial tu mounstro, pero más que a pesar de ser técnica tu visita tuvieras la sendibilisad de notar las frambuesas, me quedo con tu frase final:la ilusión no tiene ADN.

That's really thinking at an impressive level

Wow! Great thinking! JK

You're the greatest! JMHO



Comment