Homemade Tomato Basil Pretzels

To say I love Tuttorosso Tomatoes… well, that is putting it mildly!  Who doesn’t love bread and tomatoes combined together in one happy dish?  Last week, I made delicious Tomato Basil Garlic Knots– now it’s time to enjoy some tomato basil in these homemade pretzels!  The dough is similar to the garlic knots, yet very different.  The pretzel dough is airy and fluffy… basically the perfect bite… or bites.  Who wants a Homemade Tomato Basil Pretzel?

Homemade Tomato Basil Pretzels

What’s the best pretzel you’ve ever had?  For me, there was a restaurant in Tucson, Arizona that made homemade pretzels daily and served them with this amazing beer mustard.  I also love the buttery pretzels you could get at the mall- I do love me some butter though!  These tomato basil pretzels were just as good as the homemade pretzels I loved in Tucson.  Now I need to make them again, and compliment them with a delicious homemade sauce (tomato-based of course.)  Here is my step-by-step process for making these pretzels, I promise they are easy to make!

Homemade Tomato Basil Pretzels

Let the dough sit in a warm location and double in size.

Homemade Tomato Basil Pretzels

Once the dough is doubled in size, cut-off a piece and roll-out.

Homemade Tomato Basil Pretzels

Bring the ends together and twist once or twice, depending on the size of your pretzel.

Homemade Tomato Basil Pretzels

Once you twist, then bring the ends down and form into a pretzel.

Homemade Tomato Basil Pretzels

Once the pretzels are all made, let them sit for another 30 minutes to double in size.

Homemade Tomato Basil Pretzels

Then bake them for 15-20 minutes until golden brown, brush with melted butter, sprinkle on kosher salt.

Yields 10

Homemade Tomato Basil Pretzels

3 hr, 30 Prep Time

15 minCook Time

3 hr, 45 Total Time

Save RecipeSave Recipe


1 cup water (warm to 120-130 degrees F)
3 Tbsp olive oil
3 cups bread flour
1/2 tsp salt
1 Tbsp sugar
2 1/4 tsp active dry yeast
1 Tbsp tomato paste
1 tsp fresh chopped basil
1 tsp dried red pepper flakes
For top of baked pretzels:
1 stick (1/2 cup) butter, melted
Kosher salt


In small sauce pot, warm water to 120-130 degrees F.

In 2 cup measuring cup, add warm water, 2 Tbsp olive oil, and yeast, let sit for 2-3 minutes.

In stand mixer, with paddle attachment, add 2 cups flour, salt, sugar, and yeast mixture, tomato paste, basil, and red pepper flakes, and mix for 4 minutes on medium-high speed, change to bread hook attachment, then add 3/4 cup flour and knead for 5-7 minutes. You may need last 1/4 cup of flour if the dough is too sticky, you want the dough to be soft, elastic, and smooth.

Form dough into a ball, place in a medium bowl with 1 Tbsp olive oil, make sure all sides of dough are covered with olive oil, cover bowl with damp towel, place bowl in warm location and let rise for 1-2 hours or until doubled in size.

Place dough on clean surface (if sticky, add small amount of flour to surface.) Cut-off chunk of dough about 1/3 cup in size, then roll-out dough into long piece, bring two ends together and twist once or twice up by ends, bring ends down and form into a pretzel.

Preheat oven to 350 degrees F. Spray sheet pan with cooking spray.

After all the pretzels are formed, place on a greased sheet pan, and let rise for another 30 minutes to double in size.

Bake for 15-20 minutes depending on your oven, should be golden brown on top and bottom.

Melt butter in small sauce pan. Brush melted butter on freshly cooked pretzels, and sprinkle kosher salt on pretzels.



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