Recipe courtesy of Emeril Lagasse
Total:
3 hr 35 min
Prep:
2 hr 20 min
Cook:
1 hr 15 min
Yield:
20 pretzels

Ingredients

  • 20 kalamata olives (about 3/4 cup), pitted
  • 1 anchovy fillet
  • 1 tablespoon chopped garlic
  • 2 tablespoons olive oil
  • Freshly ground black pepper
  • 1 package of dry active yeast
  • 2 tablespoons sugar
  • 2 tablespoons vegetable oil
  • 1 1/2 cups warm milk (110 degrees F.)
  • 4 to 4 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 slightly beaten egg white
  • 1 tablespoon water
  • 1 tablespoon kosher salt
  • 1 cup Creole mustard

Directions

Combine the olives, anchovy, garlic, olive oil and black pepper in a food processor and process until the mixture is smooth, about 15 seconds. Set aside. Combine the yeast, sugar, and 1 tablespoon of the oil in the bowl of an electric mixer fitted with a dough hook. Add the milk. With the mixer on low speed, beat the mixture for about 4 minutes to dissolve the yeast. If the yeast mixture doesn't begin to foam after a few minutes, it means it's not active and will have to be replaced. Add the flour, salt and olive mixture to the yeast mixture. Mix on low speed until it lightly comes together, then increase the speed to medium and beat until the mixture pulls away from the sides of the bowl, forms a ball, and climbs slightly up the dough hook. Remove the dough from the bowl. Coat the dough with the remaining teaspoon vegetable oil. Return the dough to the bowl and turn it to oil all sides. Cover the bowl with plastic wrap, set in a warm, draft-free place, and let rise until doubled in size, about 2 hours. Remove the dough from the bowl and turn it onto a lightly floured surface. Preheat the oven 350 degrees F. Roll the dough into 12 by 10-inch rectangle. Cut into 20 strips, 12 by 1/2-inches. Gently pull each strip into a rope about 16 inches long. To form the pretzels, cross one end over the other to form a circle, overlapping about 4 inches from each end. Take one of the ropes in each hand and twist once at the point where the dough overlaps. Carefully lift each end across to the edge of the circle opposite it. Tuck the ends under the edges to form a pretzel shape. Lightly moisten the ends with water to seal completely. Place the pretzels on the prepared baking sheet. Bake for 5 minutes. Remove from the oven. Bring 1 gallon of salted water to a boil. Add several of the pretzels at a time in the boiling water. Cook for 2 minutes on each side. With a slotted spoon remove from the water. Drain on paper-towels. Bring the water back to a boil and repeat the cooking process. Regrease the baking sheet. Place the pretzels on the baking sheet. Whisk the egg whites and water together. Using a pastry brush, brush each pretzel with the egg wash. Sprinkle each pretzel with the kosher salt. Bake for 20 to 25 minutes or until golden brown. Remove from the oven and serve warm with Creole Mustard.

IDEAS YOU'LL LOVE

Spaghetti with Garlic, Olive Oil and Red Pepper Flakes

Recipe courtesy of Giada De Laurentiis

Rack of Lamb with Pimenton, Garlic and Olive Oil

Spaghettini Squared: Pasta with Olive Oil, Garlic, and Zucchini

Recipe courtesy of Michael Chiarello

Grilled Big Porterhouse Tuscan-Style with Herbed-Garlic Olive Oil

Recipe courtesy of No Author

Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini

Recipe courtesy of Dave Lieberman

Baked Cauliflower with Sliced Garlic, Lemon and Olive Oil

Recipe courtesy of No Author

Pretzels

Recipe courtesy of Snake River Brewing Co.

Fried Garlic and Fresh Herb Olives

Recipe courtesy of Emeril Lagasse

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Holy & Hungry

7:30am | 6:30c

Holy & Hungry

8:30am | 7:30c

Emeril's Florida

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Unwrapped 2.0

11:30am | 10:30c

Unwrapped

12pm | 11c

Unwrapped

12:30pm | 11:30c

Unwrapped

1pm | 12c

Unwrapped

1:30pm | 12:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here