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

Dough Ingredients

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

Boiling Solution

1/2 cup baking soda
8 cups water

Toppings & Finishing

2 to 4 tablespoons butter, melted (optional, for brushing)
Coarse sea salt

Optional Toppings & Dips

Parmesan, shredded
Tomato sauce
Cheese sauce

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Instructions

Activate yeast: 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.
Combine dough base: Whisk in the salt, brown sugar, and cooled melted butter until combined thoroughly.
Add rosemary and flour: 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.
Knead the dough: 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.
Let dough rise: 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.
Prepare baking sheets and preheat: 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.
Divide and shape dough: 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.
Boil pretzels: 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.
Brush and place on baking sheets: Place boiled pretzels on lined baking sheets, brushing the tops with melted butter.
Bake pretzels: Bake in the preheated oven for 12-14 minutes or until golden brown on top.
Finish and serve: 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

Use warm water that is comfortable to touch, not hot enough to burn, to properly activate yeast.
Do not boil pretzels for more than 30 seconds as it can alter the flavor due to the baking soda.
Adding flour little by little during kneading helps achieve the correct dough consistency — dough should bounce back when poked.
Optional toppings and dips add variety to enjoy these pretzels in different ways.

Nutrition

Serving Size: 1 pretzel
Calories: 180
Sugar: 3g
Sodium: 350mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 5g
Cholesterol: 10mg