Za’atar Sesame Soft Pretzel Bites

with Tehina Verde

Yield: About 60–80 bites
Serves: 4–6 as a snack or appetizer

Ingredients

Pretzel Bite Dough

• 1½ cups (360 ml) warm water (about 105°F / 40°C)

• 2¼ tsp (1 packet) active dry yeast

• 1 Tbsp brown sugar

• 4 cups (500 g) bread flour

• 1 tsp fine sea salt

• 2 Tbsp olive oil

Alkaline Poaching Bath

(Baked Baking Soda Method)

• ¾ cup (about 136 g) baking soda, baked (you’ll use ½ cup)

• 4 cups (960 ml) water

• ¼ cup (55 g) dark brown sugar

Egg Wash

• 1 large egg

• 1 Tbsp water

Silan–Za’atar Glaze & Topping

• 2 Tbsp unsalted butter, melted

• 1 Tbsp silan (date syrup)

• 1½ tsp za’atar

• 1 small garlic clove, finely grated

• Pinch kosher salt

• 2 Tbsp toasted sesame seeds

• 1 tsp nigella seeds (optional)

• Flaky salt, for finishing

• Ground sumac, for finishing

Tehina Verde

• ¾ cup well-stirred tahini

• 1 garlic clove, grated

• ¼ cup lemon juice

• ½ tsp kosher salt

• ½ cup ice water, plus more as needed

• 4 tomatillos, husked and quartered

• ½ jalapeño (seeded if desired)

• ¼ cup chopped cilantro

• 1–2 Tbsp lime juice

• Pinch ground cumin (optional)

• 1 tsp olive oil, for finishing

Method

1. Bake the Baking Soda (Can Be Done Ahead)

1. Heat oven to 300°F (150°C).

2. Line a rimmed baking sheet with foil and spread the baking soda in an even layer.

3. Bake for 1 hour. Let cool completely, then store in an airtight container.

4. Measure out ½ cup for the poaching bath.

2. Make the Dough

1. In a large bowl or stand mixer, combine the warm water and brown sugar.

2. Sprinkle the yeast over the top and let stand until foamy, 5–10 minutes.

3. Add the flour, salt, and olive oil. Mix until a shaggy dough forms.

4. Knead by hand or with a dough hook on medium-low speed for 5–7 minutes, until smooth, elastic, and slightly tacky.

   • If the dough is very sticky, add flour 1 Tbsp at a time as needed.

3. First Rise

1. Lightly oil a clean bowl and add the dough, turning once to coat.

2. Cover and let rise in a warm place until doubled in size, 45–75 minutes.

Optional flavor upgrade: After the dough doubles, gently deflate, cover, and refrigerate for 8–24 hours. Bring to room temperature for 20–30 minutes before shaping.

4. Prep the Oven and Pans

• Heat oven to 425°F (220°C).

• Line 2 baking sheets with silicone baking mats or parchment (lightly grease parchment).

5. Shape the Pretzel Bites

1. Turn the dough out onto a bare or lightly floured surface.

2. Divide into 6 equal pieces.

3. Roll each piece into a 20–22-inch rope, about ¾ inch thick.

   • If the dough springs back, cover and let rest 10 minutes, then continue.

4. Cut each rope into 1–1½-inch pieces.

5. Arrange the bites loosely on the prepared baking sheets.

6. Make the Poaching Bath

1. In a wide pot or deep skillet, combine the water and dark brown sugar.

2. Bring to a gentle simmer, stirring to dissolve the sugar.

3. Slowly add ½ cup baked baking soda (it will foam). Adjust heat to maintain a gentle simmer.

7. Poach the Pretzel Bites

1. Whisk together the egg and water for the egg wash; set aside.

2. Working in batches, gently lower pretzel bites into the bath without overcrowding.

3. Poach for 20–30 seconds total, gently stirring so all sides contact the liquid.

4. Lift out with a slotted spoon or spider and return to the baking sheets, spacing them apart.

8. Egg Wash and Bake

1. Lightly brush the tops with egg wash.

2. Sprinkle with a small pinch of flaky or kosher salt.

3. Bake for 12–15 minutes, rotating pans halfway through, until deep golden brown, shiny, and firm on the outside.

9. Glaze and Finish

1. While the bites bake, whisk together the melted butter, silan, za’atar, garlic, and kosher salt.

2. When the pretzel bites come out of the oven, rest 1–2 minutes, then either:

   • Brush generously with the glaze on the tray, or

   • Transfer to a large bowl and toss for even coating.

3. Immediately sprinkle with sesame seeds, nigella seeds (if using), flaky salt, and a light dusting of sumac.

4. Serve warm.

Tehina Verde

1. In a blender, combine tomatillos, jalapeño, cilantro, lime juice, a pinch of salt, and cumin (if using). Blend until smooth.

2. In a bowl, whisk together tahini, garlic, lemon juice, and salt. The mixture will thicken.

3. Gradually whisk in the ice water until pale, creamy, and spoonable.

4. Fold in ½ cup of the tomatillo puree to create a smooth, jade-green sauce.

5. Adjust seasoning with more lime juice or salt as needed.

6. Finish with a drizzle of olive oil.

To Serve

Pile the warm za’atar sesame pretzel bites onto a platter or board. Serve alongside the Tehina Verde, with extra flaky salt and za’atar on the side.

Optional: Add pickled chiles for brightness and heat.