Heart-Shaped Sea Salt Rosemary Pretzels
These Heart-Shaped Sea Salt Rosemary Pretzels are perfect for Valentine’s Day as they are soft, salty, and oh so yummy!
- Prep Time: 20 minutes + 30 minutes resting
- Cook Time: 12 minutes
- Total Time: 0 hours
- Yield: 32 minutes + 30 minutes resting 1x
Ingredients
Scale
- 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
- 1/2 Cup Baking Soda
- 8 Cups Water
- 2–4 Tablespoons Butter, melted & optional
- Coarse Sea Salt
Toppings & Dips – optional
- Parmesan, shredded
- Tomato Sauce
- Cheese Sauce
Instructions
- In a large bowl, whisk the 2 & 1/4 teaspoons of active dry yeast into the 1 & 1/2 cups warm water.*(1) Let rest for 1-2 minutes.
- Next, whisk in the 1 & 1/2 teaspoons salt, 4 teaspoons brown sugar, and 2 tablespoons cooled melted butter.
- Stir in the 2 tablespoons chopped fresh rosemary and 3 & 3/4 cups flour, 1 cup at a time, with a wooden spoon or dough hook if using a mixer.
- Add more flour as needed (1/4 cup at a time) until a thick dough forms.
- Continue to add more flour a little at a time until the dough is no longer super sticky.
- Place the dough ball on a floured surface and knead for 3-5 minutes, adding flour as needed to prevent sticking.
- Test the dough by sticking your fingers into the top, if it bounces back it’s ready for the next step, if not, add a little more flour and continue kneading until you get the above consistency.
- Form the dough into a ball and place the dough back in your bowl, covered lightly with a clean towel, for 30 minutes.
- Next, line 2-3 baking sheets with parchment paper sprayed with cooking oil and set to the side.
- Near the end of the resting period, bring 8 cups of water and 1/2 cup baking soda to a boil and preheat your oven to 425 degrees Fahrenheit.
- Next, cut the dough into 12 equal pieces and place them on a lightly oiled surface.
- Roll out each dough piece so that it is approximately 20-24 inches long.
- Take one piece of dough, create a U-shape with it, hold the ends and cross/twist them over each other a couple of times and then flip it down to create the top of the heart. Then pinch the bottom of the “U” together to create the pointed end of the heart. Continue this process until all of the dough is in the shape of heart pretzels.
- Drop 1-2 pretzels into the boiling baking soda water. Cook for 20-30 seconds, then remove with a large slotted spatula, letting the excess water drip off. *(2)
- Place the pretzel on the baking sheet and brush the top with melted butter.
- Continue steps 14-15 until all of the pretzels have been boiled and brushed with butter.
- Bake the pretzels for 12-14 minutes or until golden brown on top.
- Remove from the oven, sprinkle with salt, let cool, and enjoy!
Notes
- I let the water from the faucet get hot and use that, no need to warm it up. The water should be warm to the touch but not so hot that you can’t touch it.
- Be sure not to cook them for longer than 30 seconds or the baking soda may change the flavor of the pretzel.
