Kombucha Pretzel Knots
Bread is life’s greatest pleasure. I mean have you had bread before? Have you had fresh baked bread before? If you have, then you get way I say bread is life’s greatest pleasure. You haven’t lived until you have had freshly baked bread.
We received a great supply of kombucha from the great Toronto company TONICA Kombucha and knew we had to make a recipe with all these. Introducing our first of many summer recipes including TONICA: Kombucha Pretzel Knots.
You heard that right, we made bread with kombucha, and it’s soooooo delicious. So soft and airy, you would have no idea that it is made with what it is made with. Plus they are surprisingly easy to make!
Kombucha Pretzel Knots
- 3/4 cup TONICA Green Tea Kombucha, divided
- 1 tbsp active dry yeast
- 1 tbsp cane sugar
- 2 cups flour
- 3 tbsp avocado oil + extra for coating bowl
- 1 tsp salt
- 4 tbsp baking soda
- water for boiling
- 4 tbsp dijon mustard
- 1 tbsp sriracha
- 1 tbsp agave nectar
- In a small pan add 1/4 cup kombucha on low and heat until 50C. While it is heating add active dry yeast and cane sugar to a glass bowl or container. Add the heated kombucha and whisk until the sugar and the yeast is dissolved. Let that mixture sit for 15 minutes. You want it to get really foamy, if it doesn’t foam that could mean your kombucha was too hot and killed the yeast or your yeast is expired.
- While the yeast activates, to a stand mixer with a bread hook attachment add flour, avocado oil, salt, 1/2 cup kombucha, and your yeast mix. Mix on low-medium until a dough is just formed. You want to make sure not to over mix it.
- Remove the dough from the bowl and kneed 4-5 times just to form a ball, do not need too much or your dough with be too dense!
- Lightly oil a bowl to avoid sticking and add the dough to the bowl and cover with a towel. Let the dough rise in a dark place for 45 min – 1 hour.
- After that rise gently pull your dough from the bowl and put on a parchment or silpat lined surface. Divide into 7 or 8 even pieces and roll each piece into a skinny rope like shape. Should be about 12 inches long. Tie each rolled dough into a knot or your desired shape and set on a lined baking sheet. Cover the with a towel and let rise for another 30-45 minutes in a dark place.
- When they have finished their second rise boil a pot of water with baking soda and preheat your oven to 450F.
- Gently place knots one at a time into the boiling water and remove after 30-45 seconds. Be sure to flip each knot in the water halfway.
- Place the knots back on the baking sheet and with a sharp knife cut slits into the curves to get the classic pretzel look after baking. Generously salt and bake for 12-15 minutes. It is important not to over-bake them, once they are golden brown they are done!
- While they are baking you can make a simple dipping sauce for them with dijon mustard, sriracha and agave nectar.