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Rosemary and Sea Salt Pretzels

Rosemary and Sea Salt Pretzels

Soft, chewy, delicious pretzels

Ingredients:

  • 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 

Method:

  1. In a large bowl, add the water, melted butter, sugar and yeast. Stir until combined and leave for 5 minutes. 
  2. Add the flour, fine sea salt, and rosemary and bring together to form a dough. 
  3. 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. 
  4. Once kneaded, place in an oiled bowl, cover and leave to rise for an hour. 
  5. Punch down the dough and divide it evenly into 8 equal pieces. 
  6. Preheat the oven to 200 C (fan)
  7. Starting from the middle and working towards the ends, roll each piece into a thin rope of dough, around 40cm long. 
  8. 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. 
  9. Repeat this with all 8 pieces.
  10. Bring a medium pan of water to the boil and add the bicarbonate of soda. 
  11. Place each pretzel into the water for around 30 seconds, using a spoon to splash water over the top side. 
  12. Remove and place each pretzel on a line baking tray until they are all completed.
  13. With a pastry brush, wash each pretzel with the egg and sprinkle generously with the course sea salt flakes. 
  14. Bake for around 18-20 minutes, or until nicely golden brown. 
  15. Leave to cool for a few minutes before serving. These smell amazing and taste great fresh from the oven. 
  16. Enjoy!

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!

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