Rosemary and Sea Salt Pretzels
Soft, chewy, delicious pretzels
- 365ml warm water
- 2 tbsp light brown sugar
- 7g dried active yeast (1 sachet)
- 85g unsalted butter (melted)
- 12g fine sea salt
- 600g plain flour (plus extra for dusting)
- 1.5 tbsp chopped fresh or dried rosemary
- 3 tbsp bicarbonate of soda (for boiling the pretzels)
- 1 egg (beaten)
- 3 tbsp course sea salt flakes
- In a large bowl, add the water, melted butter, sugar and yeast. Stir until combined and leave for 5 minutes.
- Add the flour, fine sea salt, and rosemary and bring together to form a dough.
- The dough is quite sticky, so this may be easier in a mixer with a dough hook, but can be done by hand. Either in the mixer, or by hand on a floured work surface, knead the dough until smooth and soft. If necessary, add more flour a tablespoon at a time.
- Once kneaded, place in an oiled bowl, cover and leave to rise for an hour.
- Punch down the dough and divide it evenly into 8 equal pieces.
- Preheat the oven to 200 C (fan)
- Starting from the middle and working towards the ends, roll each piece into a thin rope of dough, around 40cm long.
- To form the pretzel shape, fold the ends of the rope over each other, then over again, and fold over the curve of the pretzel.
- Repeat this with all 8 pieces.
- Bring a medium pan of water to the boil and add the bicarbonate of soda.
- Place each pretzel into the water for around 30 seconds, using a spoon to splash water over the top side.
- Remove and place each pretzel on a line baking tray until they are all completed.
- With a pastry brush, wash each pretzel with the egg and sprinkle generously with the course sea salt flakes.
- Bake for around 18-20 minutes, or until nicely golden brown.
- Leave to cool for a few minutes before serving. These smell amazing and taste great fresh from the oven.
Head to my Instagram story highlights at @alice.fevronia for a video on how to make these, and please tag me if you give them a go, as I'd love to see!