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Heart-Shaped Sea Salt Rosemary Pretzels Recipe

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★★★★★

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.

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

  1. 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.
  2. Mix Wet Ingredients: Whisk in the salt, brown sugar, and melted butter to the activated yeast mixture until fully combined.
  3. 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.
  4. Adjust flour: Continue adding flour gradually (1/4 cup at a time) until the dough is no longer excessively sticky but still soft.
  5. 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.
  6. 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.
  7. 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).
  8. Divide Dough: Cut the dough into 12 equal pieces and place them on a lightly oiled surface.
  9. 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.
  10. 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.
  11. Prepare for Baking: Place boiled pretzels on the prepared baking sheets and brush tops with melted butter.
  12. Repeat Boiling & Buttering: Continue boiling and buttering all pretzels until done.
  13. Bake: Bake in the preheated oven for 12-14 minutes until pretzels are golden brown on top.
  14. 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

Find it online: https://ellaeatsdaily.com/heart-shaped-sea-salt-rosemary-pretzels-recipe/