Introduction

These heart-shaped sea salt rosemary pretzels are a charming twist on a classic snack, perfect for sharing with loved ones. Infused with fresh rosemary and sprinkled with coarse sea salt, they offer a delightful combination of savory flavors and soft, chewy texture.

Heart-Shaped Sea Salt Rosemary Pretzels Recipe - Recipe Image

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, for brushing)
Coarse sea salt
Optional toppings and dips: Parmesan (shredded), tomato sauce, cheese sauce

Instructions

Step 1: In a large bowl, whisk the active dry yeast into the warm water and let it rest for 1-2 minutes until slightly foamy.
Step 2: Add the salt, brown sugar, and melted butter to the yeast mixture. Stir to combine.
Step 3: Mix in the chopped fresh rosemary and 3 ¾ cups of flour, adding the flour one cup at a time. Stir using a wooden spoon or dough hook if using a mixer.
Step 4: Gradually add more flour, ¼ cup at a time, until the dough is thick and no longer very sticky.
Step 5: Turn the dough onto a floured surface and knead for 3-5 minutes, adding flour as needed to prevent sticking. Test by pressing the dough with your fingers; if it bounces back, it’s ready.
Step 6: Shape the dough into a ball, return it to the bowl, and cover lightly with a clean towel. Let it rest for 30 minutes.
Step 7: Near the end of the resting period, preheat your oven to 425°F (220°C). Bring 8 cups of water and the baking soda to a boil in a large pot.
Step 8: Divide the dough into 12 equal pieces. Roll each piece into a 20-24 inch long rope.
Step 9: Form each rope into a heart shape by creating a U, twisting the ends a couple of times, flipping it down, and pinching the bottom point to complete the heart.
Step 10: Boil the pretzels in the baking soda water, 1-2 at a time, for 20-30 seconds. Remove with a slotted spatula and let excess water drip off.
Step 11: Place the boiled pretzels on parchment-lined baking sheets. Brush the tops with melted butter if desired.
Step 12: Bake for 12-14 minutes or until golden brown on top.
Step 13: Remove from oven, sprinkle with coarse sea salt, let cool slightly, and enjoy warm.

Tips & Variations

For extra flavor, add shredded Parmesan cheese on top before baking.
Try dipping the pretzels in tomato sauce or cheese sauce for a delicious accompaniment.
If the dough is too sticky, add flour gradually to avoid making it too dry.
Use fresh rosemary finely chopped to release the most aroma and taste.

Storage

Store leftover pretzels in an airtight container at room temperature for up to 2 days. To reheat, warm them in a 350°F (175°C) oven for 5-7 minutes to restore their crisp exterior and soft interior. Avoid microwaving as it can make them chewy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried rosemary instead of fresh?

Yes, you can substitute dried rosemary, but use about half the amount since dried herbs are more concentrated in flavor.

Why do I boil pretzels in baking soda water?

Boiling pretzels in baking soda water gives them their characteristic chewy crust and deep golden color when baked.

Heart-Shaped Sea Salt Rosemary Pretzels Recipe

Print Recipe

★★★★★

4.8 from 104 reviews

These Heart-Shaped Sea Salt Rosemary Pretzels are soft, chewy, and wonderfully aromatic with fresh rosemary. Boiled in baking soda water for that signature pretzel texture and finished with a golden butter glaze and coarse sea salt, they’re the perfect homemade snack or appetizer. Their charming heart shape makes them ideal for special occasions or simply to enjoy a cozy baking project.

Author: Ella
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 59 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

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 the active dry yeast into the warm water. Let it rest for 1-2 minutes until slightly frothy to ensure yeast activation.
Mix Wet Ingredients: Whisk in the salt, brown sugar, and melted butter to the activated yeast mixture until fully combined.
Add Rosemary and Flour: Stir in the chopped fresh rosemary and begin adding the flour a cup at a time, mixing well after each addition to form a thick dough.
Adjust flour: Continue adding flour gradually (1/4 cup at a time) until the dough is no longer excessively sticky but still soft.
Knead Dough: Place the dough on 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.
First Rise: Form the dough into a ball and place it back in the bowl. Cover lightly with a clean towel and allow it to rest and rise for 30 minutes.
Prep Baking Sheets and Boiling Water: Line 2-3 baking sheets with parchment paper sprayed with cooking oil. Near the end of the resting period, bring 8 cups of water and baking soda to a boil and preheat the oven to 425°F (220°C).
Divide Dough: Cut the dough into 12 equal pieces and place them on a lightly oiled surface.
Shape Pretzels: Roll out each piece into a 20-24 inch long rope. Form each rope into a U shape, twist the ends, and fold down to create a heart shape by pinching the bottom point together.
Boil Pretzels: Drop 1-2 pretzels at a time into the boiling baking soda water. Boil for 20-30 seconds, then remove with a slotted spatula and let excess water drip off.
Prepare for Baking: Place boiled pretzels on the prepared baking sheets and brush tops with melted butter.
Repeat Boiling & Buttering: Continue boiling and buttering all pretzels until done.
Bake: Bake in the preheated oven for 12-14 minutes until pretzels are golden brown on top.
Finish and Serve: Remove from oven, sprinkle with coarse sea salt, let cool slightly, and enjoy warm with optional toppings like shredded Parmesan, tomato sauce, or cheese sauce.

Notes

Use warm water around 110°F (43°C) to properly activate yeast without killing it.
Boiling in baking soda water gives pretzels their signature chewy crust and brown color during baking.
Adjust flour amount based on humidity and flour type; dough should be tacky but not overly sticky.
Fresh rosemary adds subtle herby flavor, but you can omit or substitute with other herbs like thyme.
Brush with melted butter immediately after boiling and again after baking for extra richness, if desired.
Store leftover pretzels in an airtight container at room temperature for up to two days. Reheat in oven for freshness.

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