Heart-Shaped Sea Salt Rosemary Pretzels Recipe

Introduction

These heart-shaped sea salt rosemary pretzels are a delightful twist on a classic treat. Soft, flavorful, and perfect for sharing, they combine the aroma of fresh rosemary with a crunchy sea salt finish. They make a charming snack for any occasion.

Ingredients

• 2 ¼ teaspoons active dry yeast (1 package)
• 1 ½ cups warm water
• 1 ½ teaspoons salt
• 4 teaspoons brown sugar
• 2 tablespoons butter, melted but not hot
• 2 tablespoons fresh rosemary, chopped
• 3 ¾ – 4 ½ cups all-purpose flour
• ½ cup baking soda
• 8 cups water
• 2–4 tablespoons butter, melted (optional)
• Coarse sea salt
• Optional toppings and dips: parmesan (shredded), tomato sauce, cheese sauce

Instructions

1. Step 1: In a large bowl, whisk the active dry yeast into the warm water. Let it rest for 1–2 minutes until it begins to foam.
2. Step 2: Whisk in the salt, brown sugar, and melted butter until combined.
3. Step 3: Stir in the chopped rosemary and 3 ¾ cups of flour, adding 1 cup at a time with a wooden spoon or dough hook.
4. Step 4: Add more flour in 1/4 cup increments as needed until the dough forms a thick, slightly sticky ball.
5. Step 5: Turn the dough onto a floured surface and knead for 3–5 minutes, adding flour as needed to prevent sticking. The dough should bounce back when pressed with a finger.
6. Step 6: Form the dough into a ball, place it back in the bowl, and cover lightly with a clean towel. Let it rest for 30 minutes.
7. Step 7: Preheat the oven to 425°F (220°C). Line 2–3 baking sheets with parchment paper and lightly oil them.
8. Step 8: Bring 8 cups of water and the baking soda to a boil in a large pot.
9. Step 9: Divide the dough into 12 equal pieces and place them on a lightly oiled surface.
10. Step 10: Roll each piece into a 20–24 inch long rope. Shape each rope into a heart by making a U shape, crossing and twisting the ends a couple of times, flipping it down, then pinching the bottom to form a pointed end.
11. Step 11: Drop 1–2 pretzels into the boiling baking soda water. Boil for 20–30 seconds, then remove with a slotted spatula and let excess water drip off.
12. Step 12: Place the pretzels on the prepared baking sheets. Brush the tops with melted butter if desired.
13. Step 13: Repeat the boiling and placing process until all pretzels are ready.
14. Step 14: Bake for 12–14 minutes until golden brown on top.
15. Step 15: Remove from the oven, sprinkle with coarse sea salt, let cool slightly, and enjoy.

Tips & Variations

• Use a kitchen scale for consistent dough pieces to ensure even baking.
• Try adding garlic powder or grated parmesan to the dough for extra flavor.
• Serve warm with your favorite dips like tomato sauce or cheese sauce.
• If fresh rosemary is unavailable, substitute with dried rosemary but use less as it’s more concentrated.

Storage

Store cooled pretzels in an airtight container at room temperature for up to 2 days. To reheat, warm them in a 350°F oven for 5–7 minutes to regain crispiness. Pretzels can also be frozen before baking; thaw and bake as instructed when ready.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours after kneading. Let it come to room temperature before shaping and boiling.

Why do we boil pretzels in baking soda water?

Boiling in a baking soda solution gives pretzels their characteristic chewy texture and deep golden color when baked.

Heart-Shaped Sea Salt Rosemary Pretzels Recipe

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4.9 from 149 reviews

These heart-shaped sea salt rosemary pretzels are soft, flavorful, and perfect for any occasion where you want to impress with a homemade touch. Flavored with fresh rosemary and topped with coarse sea salt, they strike the perfect balance between savory and aromatic. The dough is boiled briefly in baking soda water before baking to achieve that classic pretzel texture and golden crust. Serve with optional toppings like parmesan, tomato sauce, or cheese sauce for a delightful snack or appetizer.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 12 pretzels 1x
• Category: Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 Solution

• 1/2 cup baking soda
• 8 cups water

Topping & Finishing

• 2–4 tablespoons butter, melted (optional for brushing)
• Coarse sea salt

Optional Toppings & Dips

• Parmesan, shredded
• Tomato sauce
• Cheese sauce

Instructions

1. Activate Yeast: In a large bowl, whisk 2 & 1/4 teaspoons of active dry yeast into 1 & 1/2 cups warm water. Let it rest for 1-2 minutes until yeast starts to bloom.
2. Mix Wet Ingredients: Whisk in 1 & 1/2 teaspoons salt, 4 teaspoons brown sugar, and 2 tablespoons of melted but cooled butter into the yeast mixture.
3. Add Rosemary and Flour: Stir in 2 tablespoons chopped fresh rosemary and gradually add 3 & 3/4 cups flour, one cup at a time, mixing with a wooden spoon or dough hook until thick dough forms.
4. Adjust Dough Consistency: Add more flour (about 1/4 cup at a time) as needed until the dough is no longer very sticky but still pliable.
5. Knead Dough: Transfer dough to a floured surface. Knead for 3-5 minutes, adding flour as needed to prevent sticking. Test dough by poking; if it springs back, it’s ready.
6. Let Dough Rise: Form dough into a ball, place it in a bowl, cover lightly with a clean towel, and let it rest for 30 minutes.
7. Prepare Baking Sheets and Water Bath: Line 2-3 baking sheets with parchment paper sprayed with cooking oil. Near the end of resting, bring 8 cups water and 1/2 cup baking soda to a boil. Preheat oven to 425°F (220°C).
8. Shape Pretzels: Cut dough into 12 equal pieces. On a lightly oiled surface, roll each piece into a 20-24 inch rope. Shape each rope into a heart by forming a U-shape, crossing the ends twice, flipping down to form the top, and pinching the bottom point tightly.
9. Boil Pretzels: Drop 1-2 pretzels into boiling baking soda water for 20-30 seconds. Remove with a slotted spatula, letting excess water drip off.
10. Prepare for Baking: Place boiled pretzels on prepared baking sheets. Brush tops with melted butter.
11. Repeat Boiling and Brushing: Continue boiling and butter brushing remaining pretzels in batches.
12. Bake Pretzels: Bake pretzels in the preheated oven for 12-14 minutes or until golden brown on top.
13. Finish and Serve: Remove from oven, sprinkle with coarse sea salt, allow to cool slightly, and serve with optional parmesan, tomato sauce, or cheese sauce.

Notes

• Ensure water is warm, not hot, to properly activate the yeast without killing it.
• Boiling pretzels in baking soda water gives them their signature chewy texture and shiny crust.
• Use coarse sea salt instead of fine salt so it stays on top and adds a burst of flavor and texture.
• If dough is too sticky to handle, add flour gradually to prevent tough pretzels.
• Fresh rosemary can be replaced with dried rosemary if necessary, but fresh offers better aroma and flavor.
• You can customize toppings and dips based on your preference for savory or cheesy accompaniments.

Keywords: pretzels, heart-shaped pretzels, rosemary pretzels, sea salt pretzels, homemade pretzels, savory snack