Rosemary Sea Salt Pretzels
Prep time
Cook time
Total time
Recipe type: Snack
Serves: 8
  • 1 ½ cups warm water
  • 2 Tablespoons light brown sugar
  • 1 pkg or 2 ¼ teaspoons active dry yeast
  • 3 oz. butter, melted
  • 2 ½ teaspoons sea salt
  • 4 to 5 cups all-purpose flour
  • 2 tablespoons chopped fresh rosemary
  • 3 quarts water
  • ⅔ cups baking soda
  • 1 whole egg, beaten with 1 tablespoon cold water
  • Coarse sea salt
  1. Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with dough hook until combined. Let set 5 minutes.
  2. Add the salt, flour, and rosemary to the mixture and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl. If the dough appears too wet add more flour, 1 tablespoon at a time.
  3. Coat a large bowl with oil, add the dough and turn to coat with oil. Cover with plastic wrap and place in a warm spot until the dough doubles in size. About an hour.
  4. Preheat oven to 425 degrees. Bring the water to boil in a large pot.
  5. Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces. Roll each piece into a long rope. To shape into a pretzels, take the right side and cross over to the left. Cross right to the left and flip up. Slowly add the baking soda to the boiling water.
  6. Boil the pretzels in the water solution, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula. Place 4 pretzels on each baking sheet, brush the tops with the egg wash and season liberally with sea salt. Bake for 15 to 18 minutes or until pretzels are golden brown.
  7. Remove pretzels from oven and let cool on a wire baking rack.
Recipe by KitchenCyclone at