Rosemary Sea Salt Soft Pretzels

Soft pretzels have carved a niche in the hearts and palates of snack lovers around the globe. From street vendors to bustling stadiums, these warm, doughy delights are synonymous with comfort and indulgence. The allure of soft pretzels lies not only in their satisfying chew but also in their buttery flavor and the satisfying crunch of coarse salt on top. However, if you think soft pretzels are merely a convenience food found at fairs and festivals, think again! Making them at home can be a transformative experience, allowing you to customize flavors and enjoy the fresh aroma that fills your kitchen.

Discover the joy of homemade baking with this Rosemary Sea Salt Soft Pretzels recipe! These delicious, warm pretzels combine the classic buttery flavor with a fragrant touch of rosemary and a crunchy sea salt topping. Perfect for gatherings or cozy nights in, making pretzels at home is a fulfilling experience you won't want to miss. With simple ingredients and easy-to-follow steps, you’ll be savoring fresh, soft pretzels right from your kitchen in no time!

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Ingredients

2 ¼ tsp (1 packet) active dry yeast

1 ½ cups warm water (110°F to 115°F)

1 tbsp granulated sugar

4 cups all-purpose flour

2 tsp sea salt

2 tbsp unsalted butter, melted

½ tbsp fresh rosemary, finely chopped

1/4 cup baking soda (for boiling)

1 egg, beaten (for egg wash)

Coarse sea salt (for topping)

Extra rosemary sprigs (for garnish, optional)

Instructions

Activate the Yeast: In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Let it sit for about 5–10 minutes until it’s frothy on top.

Mix the Dough: Gradually add the flour, sea salt, melted butter, and finely chopped rosemary to the yeast mixture. Stir until a dough starts to form.

Knead the Dough: Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until the dough is smooth and elastic.

First Rise: Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Preheat the Oven: While the dough is rising, preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.

Shape the Pretzels: Once the dough has risen, turn it out onto a floured surface and divide it into 8 equal pieces. Roll each piece into a long rope, about 20 inches long. Shape each rope into a pretzel by twisting the ends and folding them back over the center.

Boil Pretzels: In a large pot, bring about 8 cups of water to a boil. Once boiling, stir in the baking soda. Gently drop each pretzel into the boiling water for about 30 seconds. Remove with a slotted spoon and place on the parchment-lined baking sheet.

Egg Wash: Brush each pretzel with the beaten egg for a nice golden color when baking. Sprinkle with coarse sea salt.

Bake: Bake the pretzels in preheated oven for 12-15 minutes, or until they are deep golden brown.

Serve: Remove from the oven and let cool for a few minutes. Garnish with additional rosemary sprigs if desired, and serve warm with mustard or your favorite dipping sauce.

Prep Time, Total Time, Servings: 15 mins | 1 hr 25 mins | 8 servings