Who doesn’t love a soft baked pretzel? Soft pretzels have been one of my favorite things to eat since I was a young girl! I didn’t get to eat them very often, as they were only an occasional treat when we would go shopping.
Several years ago I realized how easy these are to make at home. However, it took me a long time to find a recipe that was better than going somewhere to buy one. A couple years ago when I came across this recipe I thought, this sounds interesting; I pinned it and then forgot about it. Then I went on to try a few other recipes but none really grabbed my attention.
Then one day I had some leftover fresh rosemary and went in search of a way to use it before it went bad. So I made this recipe for rosemary pretzels for an afternoon snack for the kiddos, and we all fell in love! These are by far the best soft pretzels I have ever had. My kids now ask for them regularly and I make them every time I have leftover rosemary.
I usually make a double batch of these and then freeze them, in a single layer on a sheet pan. Once they are frozen, transfer to a ziplock bag. Heat for 1 minutes in the microwave and they are ready to eat.
You need to make these today!
I wish I could claim this recipe, but I can’t. Recipe from twopeasandtheirpod.com.
- 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
- 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.
- 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.
- 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.
- Preheat oven to 425 degrees. Bring the water to boil in a large pot.
- 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.
- 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.
- Remove pretzels from oven and let cool on a wire baking rack.
(Originally Posted: April 1, 2014)