Get ready to elevate your snack game with the most irresistible twist on a classic comfort food! These Rosemary Sea Salt Pretzels aren't just another boring pretzel - they're a gourmet experience that will transform your kitchen into a artisan bakery. Imagine pulling apart a golden-brown, perfectly twisted pretzel, its crispy exterior sprinkled with fragrant sea salt and rosemary, just waiting to be dunked into a creamy, herb-infused cheddar cheese sauce. This isn't just a recipe; it's a culinary adventure that will have your taste buds dancing and your guests begging for more!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 pretzels
Ingredients
- 2 cups warm water
- 1 packet active dry yeast
- 4 cups all-purpose flour
- 1/4 cup sugar
- 1/2 cup baking soda
- Coarse sea salt for topping
- 1 tablespoon fresh rosemary, chopped
- 1 cup cheddar cheese, shredded
- 1/2 cup milk
Instructions
- In a large mixing bowl, combine 2 cups of warm water (about 110°F) with 1 packet of active dry yeast. Let it sit for about 5 minutes until it becomes frothy, indicating that the yeast is activated.
- Add 1/4 cup of sugar to the yeast mixture and stir until dissolved.
- Gradually add 4 cups of all-purpose flour to the yeast mixture, stirring with a wooden spoon or dough hook attachment until a dough begins to form.
- Knead the dough on a lightly floured surface for about 5-7 minutes until it is smooth and elastic. If you have a stand mixer, you can use it with a dough hook for this step.
- Place the kneaded dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 20 minutes, or until it has doubled in size.
- While the dough is rising, prepare the rosemary cheddar cheese sauce. In a small saucepan over medium heat, combine 1/2 cup of milk and 1 cup of shredded cheddar cheese. Stir continuously until the cheese has melted and the sauce is smooth.
- Once the cheese sauce is melted, add 1 tablespoon of chopped fresh rosemary to the saucepan. Stir well to combine and remove from heat. Set aside.
- After the dough has risen, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Turn the dough out onto a floured surface and divide it into 8 equal pieces. Roll each piece into a long rope, approximately 20-24 inches long.
- Shape each rope into a pretzel by forming a U shape, twisting the ends together, and then folding them back down to the bottom of the U.
- In a large pot, bring 10 cups of water to a boil and add 1/2 cup of baking soda. Carefully drop each pretzel into the boiling water, one at a time, for about 30 seconds. This step helps to achieve that classic pretzel texture.
- Using a slotted spoon, remove the pretzels from the water and place them on the prepared baking sheet. Sprinkle coarse sea salt over the top of each pretzel.
- Bake the pretzels in the preheated oven for 12-15 minutes, or until they are golden brown.
- Once baked, remove the pretzels from the oven and let them cool slightly. Serve warm with the rosemary cheddar cheese sauce for dipping.
Tips
- • Ensure your water is precisely warm (around 110°F) when activating the yeast - too hot will kill the yeast, too cold won't activate it properly. • When kneading the dough, look for a smooth, elastic texture that springs back when gently pressed. • The baking soda bath is crucial for achieving that classic pretzel shine and texture - don't skip this step! • Use fresh rosemary for the most vibrant flavor in both the pretzels and cheese sauce. • Let the pretzels cool slightly before serving to allow the exterior to crisp up perfectly. • For extra flavor, you can brush the pretzels with melted butter right after baking. • Store any leftover pretzels in an airtight container and reheat in the oven to maintain crispness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 10g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 25mg
