Rosemary Pretzel Recipe

Flour: The base of the dough, providing structure and texture.

Yeast: A leavening agent that helps the dough rise, creating a light and airy texture.

Water: Used to activate the yeast and bring the dough together.

Sugar: Feeds the yeast, helping it to activate and rise.

Salt: Enhances the flavor of the dough.

Rosemary: Adds a fragrant and savory flavor to the pretzels.

Baking soda: Used in the boiling process to give the pretzels their characteristic chewy crust.

Egg: Used for the egg wash, giving the pretzels a shiny, golden finish.

Coarse sea salt: Sprinkled on top for flavor and texture.

When shaping your pretzels, ensure the dough ropes are of even thickness for uniform cooking. To achieve this, start rolling from the center of the dough piece and work your way outwards, applying gentle pressure. This technique helps maintain an even thickness throughout the rope, resulting in perfectly shaped pretzels. Additionally, when boiling the pretzels in the baking soda solution, make sure not to overcrowd the pot. Boil them in batches if necessary to ensure each pretzel has enough space to float freely, allowing for an even coating and a beautiful golden-brown crust.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may result in a denser texture.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used directly without proofing, but reduce the amount by about 25%.

• warm water - Substitute with milk: Milk can add richness and a softer texture to the pretzels.

• sugar - Substitute with honey: Honey provides a natural sweetness and a slightly different flavor profile.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture and a slightly different taste, but works well in baking.

• chopped fresh rosemary - Substitute with dried rosemary: Use about half the amount of dried rosemary, as it is more concentrated in flavor.

• baking soda - Substitute with baking powder: Baking powder can be used in a pinch, but it won't provide the same alkaline effect for browning.

• egg - Substitute with milk: Milk can be used for an egg wash to achieve a similar golden color, though it may not be as shiny.

• coarse sea salt - Substitute with flaky sea salt: Flaky sea salt provides a similar texture and flavor, with a slightly different appearance.

• To keep your rosemary pretzels fresh and delightful, store them in an airtight container at room temperature. This will maintain their soft interior and slightly crisp exterior for up to two days.

• If you want to extend their freshness, consider refrigerating them. Wrap each pretzel individually in plastic wrap or aluminum foil before placing them in a resealable plastic bag. This method will keep them fresh for up to a week.

• For those who wish to savor the rosemary pretzels at a later date, freezing is an excellent option. Allow the pretzels to cool completely on a wire rack. Once cooled, wrap each pretzel tightly in plastic wrap, ensuring no part is exposed to air.

• Place the wrapped pretzels in a freezer-safe bag or container. Label with the date to keep track of freshness. These can be frozen for up to three months without losing their delightful flavor.

• When you're ready to enjoy your frozen rosemary pretzels, simply remove them from the freezer and let them thaw at room temperature for about an hour.

• For a warm, freshly-baked experience, preheat your oven to 350°F (175°C). Place the thawed pretzels on a baking sheet and warm them for about 5-7 minutes. This will revive their golden crust and aromatic rosemary essence.

• If you prefer a quicker method, you can also use a microwave. Wrap the pretzel in a damp paper towel and heat on medium power for about 20-30 seconds. This will ensure they remain soft and chewy.

• Preheat your oven to 350°F (175°C). Place the pretzels on a baking sheet lined with parchment paper. Lightly spritz them with water to help retain moisture. Heat for about 5-7 minutes until they are warm and slightly crisp on the outside.

• For a quick reheat, use a microwave. Wrap each pretzel in a damp paper towel and place it on a microwave-safe plate. Heat on medium power for 20-30 seconds. This method will warm them up but may not retain the original crispness.

• If you have an air fryer, preheat it to 320°F (160°C). Place the pretzels in the basket, ensuring they are not overcrowded. Heat for 3-4 minutes, which will give them a nice crisp exterior while keeping the inside soft.

• For a stovetop method, use a non-stick skillet over low heat. Place the pretzels in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, which will gently warm them while maintaining their texture.

• If you prefer a toaster oven, set it to 325°F (165°C). Place the pretzels directly on the rack or on a baking sheet. Heat for 5-6 minutes, which will help them regain their delightful crunch.

• Mixing bowl: Used to combine the warm water, sugar, and yeast, and later to mix in the flour, salt, and rosemary to form the dough.

• Measuring cups: Essential for accurately measuring the flour and water.

• Measuring spoons: Used to measure the sugar, salt, and baking soda precisely.

• Wooden spoon: Handy for mixing the dough ingredients together before kneading.

• Floured surface: A clean area, such as a countertop or cutting board, dusted with flour to prevent the dough from sticking while kneading.

• Greased bowl: Used to hold the dough while it rises, preventing it from sticking to the sides.

• Parchment paper: Lining the baking sheet with this ensures the pretzels don't stick and makes for easy cleanup.

• Baking sheet: A flat sheet used to bake the pretzels in the oven.

• Large pot: Necessary for boiling the water and baking soda, which gives the pretzels their distinctive texture.

• Slotted spoon: Useful for removing the pretzels from the boiling water without excess liquid.

• Pastry brush: Used to apply the beaten egg wash to the pretzels before baking.

• Wire rack: Allows the pretzels to cool evenly after baking.

Prepare ingredients in advance: Measure and chop rosemary, and have all ingredients ready before starting. This streamlines the process.

Use a stand mixer: If available, use a stand mixer with a dough hook to knead the dough, saving time and effort.

Boil in batches: Boil multiple pretzels at once to reduce waiting time.

Preheat the oven early: Start preheating the oven while the dough rises to ensure it's ready when you are.

Shape efficiently: Practice shaping a few pretzels to get quicker and more consistent results.