Rosemary Sea Salt Soft Pretzels

Soft pretzels are characterized by their unique texture, which is both chewy and tender. The dough is typically made from flour, water, yeast, sugar, and salt, and it undergoes a special boiling process before baking that gives pretzels their iconic crust and flavor. This boiling step, usually in a baking soda solution, is what sets soft pretzels apart from hard pretzels and other types of bread.

Discover the art of making flavorful Rosemary Sea Salt Soft Pretzels at home! This delightful recipe showcases the perfect balance of chewy texture, aromatic rosemary, and flaky sea salt. Enjoy a step-by-step guide that explains the unique processes behind soft pretzels, from activating yeast to boiling for that signature crust. Perfect for family gatherings or cozy nights in, these pretzels are sure to impress and become a favorite homemade snack.

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Ingredients

4 cups all-purpose flour

1 packet (2 ¼ tsp) active dry yeast

1 ½ cups warm water (110°F/43°C)

3 tbsp granulated sugar

2 tbsp unsalted butter, melted

1 tsp salt

1/4 cup baking soda (for boiling)

Extra-virgin olive oil (for greasing)

Flaky sea salt (for topping)

2-3 sprigs of fresh rosemary, finely chopped

Instructions

Activate the Yeast: In a large mixing bowl, combine warm water and sugar, stirring until the sugar is dissolved. Sprinkle the active dry yeast on top and let it sit for about 5 minutes until it becomes frothy.

Make the Dough: Once the yeast is frothy, add melted butter and salt to the yeast mixture. Gradually add the flour, mixing until a dough begins to form. Transfer the dough to a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.

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

Prep your Boiling Solution: In a large pot, bring about 10 cups of water and the baking soda to a gentle boil over medium heat.

Shape the Pretzels: Preheat your oven to 450°F (232°C). After the dough has risen, punch it down and divide it into 12 equal pieces. Roll each piece into a long rope (about 24 inches long), then shape it into a pretzel form (a U-shape, crossing the ends over each other and then twisting them down to complete the pretzel).

Boil the Pretzels: Carefully drop each pretzel into the boiling water for about 30 seconds, then use a slotted spoon to remove them and place them on a parchment-lined baking sheet. This step helps create that distinct chewy texture.

Season: Brush each pretzel lightly with olive oil and sprinkle generously with flaky sea salt and the chopped rosemary.

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

Cool and Serve: Remove from the oven and let them cool on a wire rack for a few minutes. Serve warm and enjoy with your favorite dipping sauce or mustard!

Prep Time, Total Time, Servings: 15 mins | 2 hrs | 12 pretzels