Heart-Shaped Sea Salt Rosemary Pretzels Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 pretzels 1x
- Category: Snack
- Method: Baking
- Cuisine: American
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 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
- Prepare for Baking: Place boiled pretzels on prepared baking sheets. Brush tops with melted butter.
- Repeat Boiling and Brushing: Continue boiling and butter brushing remaining pretzels in batches.
- Bake Pretzels: Bake pretzels in the preheated oven for 12-14 minutes or until golden brown on top.
- 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
