National Pretzel Day | Single-Serving Thyme Pretzel
I’m pretty sure I’ve always been mature for my age. Sure, sometimes I can’t believe that I’ll be 30 years old in two weeks because there are times I still get carded from rated R movies (from the same dude, which is really irritating), and I happen to still buy clothing from Forever 21. I also am not sure how to do makeup beyond the basics, and the most I can do with my hair is blow dry and straighten. I pretend like I know how to accessorize (but I don’t), and I don’t do the grown up things like organize my house and keep my shoes from piling up by the front door.
So maybe I’m not so mature for my age after all. I’m not really sure, but what I do know is that as mature as I was as an 18 year old for an 18 year old, I wish I was more like Izy from Top With Cinnamon. A top food blogger with a new cookbook by the same name, Izy’s been food blogging since she was 15. 15!!! At that age, I was waiting to turn 16 when I could drive to school, or rather the McDonalds parking lot next to school, and spend my time eating Subway with friends when school let out. I was enjoying lots of home cooking from all members of my family, but wasn’t actually cooking anything myself. Although I was a fabulous taste tester, being the one who lingered in the kitchen for the entirety of the meal prep and cook time.
Anyway, I happened upon an article from Buzzfeed featuring single-serving desserts, which would have come in handy when I started the food holiday challenge – it would’ve probably kept me from making whole cakes, pies, and the like when I was pressed for time and for people to enjoy the desserts with me. One of the featured desserts is Izy’s single-serving soft pretzel.
On the first National Pretzel Day of the year back in April, I made Pretzel Bun Pork Sandwiches because I thought to make a pretzel from scratch would be harder. Sure, I could use some finesse in the pretzel-making business, but it works. Izy’s recipe helped me make a large pretzel for myself. I just added salt and thyme to the top and enjoyed right out of the oven. Just make sure to oil your baking pan. Mine stuck… whoops.
Single-Serving Thyme Pretzel
- 1/3 cup bread flour, plus a little more for shaping (I used King Arthur Flour)
- Pinch of sugar
- Generous pinch of salt
- 1 tsp active dried yeast
- 3 to 4 Tbsp warm water
For coating and topping
- 1/2 cup warm water
- 1 tsp baking soda
- 1 egg yolk
- Pinch of kosher salt
- Pinch of thyme
- Preheat oven to 450*F.
- In a small bowl, combine the bread flour, sugar, salt, and active dried yeast. Stir in 3 tablespoons of water, adding the last tablespoon if needed (ie: if your dough is super dry).
- Sprinkle a work surface with flour, pour the pretzel mixture onto the surface, and knead until a ball of dough has formed that's slightly sticky.
- Shape the dough into a 20" rope, fold around and fold the ends over the back of the U of the pretzel shape.
For coating and topping
- In a small, shallow bowl, combine the warm water and baking soda. Maintaining the pretzel shape, dip the pretzel into the coating, making sure to coat all areas of the pretzel completely. Transfer to an oiled baking sheet. Brush the top of the pretzel with egg yolk.
- Immediately sprinkle with salt and thyme, or whatever other toppings you'd like. Allow to rise as the oven heats up, about 15 minutes.
- Bake for 20-20 minutes until golden.