Description
These Heart-Shaped Sea Salt Rosemary Pretzels are soft, flavorful, and perfect for any occasion. Infused with fresh rosemary and sprinkled with coarse sea salt, these homemade pretzels boast a delightful combination of buttery richness and aromatic herbs. Boiled briefly in a baking soda bath before baking, they develop a classic pretzel crust with a tender interior, shaped uniquely into charming heart forms. Whether enjoyed plain or dipped in tomato or cheese sauce, they make an inviting 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 – 4 & 1/2 cups All-Purpose Flour
Boiling Bath
- 1/2 cup Baking Soda
- 8 cups Water
For Finishing
- 2–4 tablespoons Butter, melted (optional for brushing)
- Coarse Sea Salt, for sprinkling
Optional Toppings & Dips
- Parmesan, shredded
- Tomato Sauce
- Cheese Sauce
Instructions
- Activate the yeast: In a large bowl, whisk the 2 & 1/4 teaspoons of active dry yeast into the 1 & 1/2 cups warm water. Let it rest for 1-2 minutes until it starts to foam slightly, indicating the yeast is active.
- Mix dough base: Whisk in the 1 & 1/2 teaspoons salt, 4 teaspoons brown sugar, and 2 tablespoons of melted but cooled butter until combined.
- Add rosemary and flour: Stir in the 2 tablespoons chopped fresh rosemary, then gradually add 3 & 3/4 cups flour, about 1 cup at a time, using a wooden spoon or dough hook if using a mixer.
- Adjust dough consistency: Add more flour in 1/4 cup increments as needed until the dough forms a thick, slightly sticky ball that pulls away from the bowl.
- Knead the dough: Transfer the dough ball to a floured surface and knead for 3-5 minutes, adding flour as needed to prevent sticking until the dough is smooth and elastic.
- Check dough readiness: Press your fingers into the dough; if it bounces back, it is ready. If it remains indented, knead and add flour a bit more until bounce-back is achieved.
- Let dough rise: Form the dough into a smooth ball, place it in a lightly oiled bowl, cover with a clean towel, and let it rest for 30 minutes to slightly rise and relax.
- Prepare baking sheets and preheat oven: Line 2-3 baking sheets with parchment paper lightly sprayed with cooking oil. Near the end of resting, bring 8 cups water and 1/2 cup baking soda to a boil on the stovetop and preheat your oven to 425°F (220°C).
- Divide and shape dough: Cut the dough into 12 equal pieces. Roll each piece into a long rope, approximately 20-24 inches in length. Shape each rope into a heart by forming a U-shape, crossing the ends over each other twice, flipping down to form the heart’s top, and pinching the bottom for the pointed end.
- Boil pretzels: Drop 1-2 pretzels at a time into the boiling baking soda water bath. Boil for 20-30 seconds, then remove with a slotted spatula, allowing excess water to drip off.
- Place on baking sheet and butter: Transfer boiled pretzels to the prepared baking sheets and brush the tops with melted butter if desired.
- Repeat boiling and placing: Continue boiling and placing all pretzels on the baking sheets, brushing each with butter after boiling.
- Bake pretzels: Bake in the preheated oven for 12-14 minutes or until the pretzels turn golden brown on top.
- Finish and serve: Remove pretzels from the oven, sprinkle generously with coarse sea salt, let cool slightly, and enjoy plain or with optional toppings and dips like shredded Parmesan, tomato sauce, or cheese sauce.
Notes
- Use warm water that is comfortable to touch but not hot enough to kill the yeast—lukewarm is ideal.
- Do not boil pretzels for longer than 30 seconds to avoid off-flavors from the baking soda bath.
- Adding melted butter after boiling enhances flavor and browning but is optional.
- Fresh rosemary adds a fragrant herbal note but can be omitted or substituted as preferred.
Nutrition
- Serving Size: 1 pretzel
- Calories: 220
- Sugar: 2.5g
- Sodium: 420mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1.5g
- Protein: 6g
- Cholesterol: 12mg
