Description
These Heart-Shaped Sea Salt Rosemary Pretzels are soft, chewy, and perfect for any occasion. Infused with fresh rosemary and baked to golden perfection, they’re boiled briefly in baking soda water to achieve that classic pretzel texture. Finished with a buttery brush and coarse sea salt, these delightful pretzels make a charming and delicious snack or appetizer.
Ingredients
Scale
- 2 1/4 teaspoons active dry yeast (1 package)
- 1 1/2 cups warm water
- 1 1/2 teaspoons salt
- 4 teaspoons brown sugar
- 2 tablespoons butter, melted but not hot
- 2 tablespoons fresh rosemary, chopped
- 3 3/4 to 4 1/2 cups all-purpose flour
- 1/2 cup baking soda
- 8 cups water
- 2 to 4 tablespoons butter, melted (optional, for brushing)
- Coarse sea salt
- Parmesan, shredded
- Tomato sauce
- Cheese sauce
Instructions
- In a large bowl, whisk the active dry yeast into the warm water and let it rest for 1-2 minutes until it starts to foam slightly, indicating yeast activation.
- Whisk in the salt, brown sugar, and cooled melted butter until combined thoroughly.
- Stir in the chopped fresh rosemary and 3 3/4 cups flour gradually, using a wooden spoon or dough hook attachment if using a mixer. Add more flour 1/4 cup at a time if dough is too sticky.
- Transfer the dough onto a floured surface and knead for 3-5 minutes, adding flour as needed to prevent sticking, until the dough springs back when poked.
- Shape the dough into a ball, place it in the bowl, cover lightly with a clean towel, and let it rest for 30 minutes to rise.
- Line 2-3 baking sheets with parchment paper sprayed with cooking oil. Near the end of resting, preheat the oven to 425°F and bring 8 cups water with 1/2 cup baking soda to a boil.
- Cut the rested dough into 12 equal pieces. Roll each piece into a 20-24 inch rope. Shape each rope into a heart by making a U-shape, crossing the ends twice, flipping down, and pinching the bottom to form the heart point.
- Drop 1-2 shaped pretzels into the boiling baking soda water for 20-30 seconds. Remove with a slotted spatula, letting excess water drip off.
- Place boiled pretzels on lined baking sheets, brushing the tops with melted butter.
- Bake in the preheated oven for 12-14 minutes or until golden brown on top.
- Remove from oven, sprinkle with coarse sea salt, let cool slightly, and serve plain or with optional toppings and dips such as parmesan, tomato sauce, or cheese sauce.
Notes
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel
- Calories: 180 calories
- Sugar: 1g
- Sodium: 220mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 5mg