Rosemary Sea Salt Pretzels
Ingredients
The pretzels
-
1½
cups
warm water
-
2
tablespoons
light brown sugar
-
1
package
active dry yeast (2¼ teaspoons)
-
3
ounces
unsalted butter, melted
-
2½
teaspoons
sea salt
-
4½ to 5
cups
all-purpose flour
-
2
tablespoons
chopped fresh rosemary
-
3
quarts
water (for boiling)
-
½
cup
baking soda
-
1
whole
egg, beaten with 1 tablespoon cold water
-
to taste
coarse sea salt
The Rosemary Cheese Sauce
-
2
tablespoons
butter
-
2
tablespoons
all-purpose flour
-
1
cup
milk
-
1
cup
shredded Cheddar cheese
-
2
teaspoons
fresh rosemary
-
to taste
salt and pepper
Instructions
- Combine warm water, brown sugar, yeast, and melted butter in a stand mixer bowl and mix until combined. Let it sit for 5 minutes.
- Add salt, flour, and rosemary to the mixture and mix on low speed until combined. Increase speed to medium and knead until the dough is smooth, about 3 to 4 minutes. If too wet, add flour gradually.
- Knead the dough by hand into a ball, coat a large bowl with canola oil, place the dough inside, and cover. Let it rise in a warm spot until doubled in size, about 1 hour.
- Preheat the oven to 425°F. Boil water in a large pot.
- Divide the dough into 8 pieces and roll each into a long rope. Shape each into a pretzel.
- Slowly add baking soda to the boiling water and boil pretzels, 2 at a time, for 30 seconds. Remove and place on baking sheets.
- Brush pretzels with egg wash and sprinkle with coarse sea salt. Bake for 15 to 18 minutes until golden brown.
- For the cheese sauce, melt butter in a saucepan, whisk in flour, then milk, and cook until thickened. Stir in cheese and rosemary, season with salt and pepper, and serve with pretzels.
Nutrition Facts (estimated)
Servings
8 large pretzels
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
8g
Sodium
500mg
Cholesterol
50mg
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