Two Peas and Their Pod

Rosemary Sea Salt Pretzels with Rosemary Cheddar Cheese Sauce

Happy National Pretzel Day! Yes, there is a special day dedicated to pretzels. I am A-Ok with that because I love pretzels. I’ve always been a fan. In grade school, I always brought a brown bag lunch to school. I always asked my dad for a peanut butter, banana, & honey sandwich, an apple, and pretzel sticks…and of course a cookie for dessert:) I love salty pretzels in any shape or form. My new favorite pretzels are these homemade soft Rosemary Sea Salt Pretzels. They are fantastic!

Josh is the pretzel master at our house. He always makes them and I eat them. It’s a rough job but somebody has to do it:) This time he added fresh rosemary and sea salt to the dough. The combination is awesome! They are good plain, but he made a rosemary cheese sauce that knocked my socks off. I loved dunking my pretzel into the cheese sauce.

The pretzels are really easy to make. I promise. Don’t let the yeast and twisting the dough scare you. They are fun to make and eat! Celebrate National Pretzel Day with these Rosemary Sea Salt Pretzels. They make a great snack!

Here are a few other pretzel recipes to help you celebrate National Pretzel Day! Enjoy!

 

Rosemary Sea Salt Pretzels with Rosemary Cheddar Cheese Sauce

Yield: 8 large soft pretzels

Soft homemade pretzels with fresh rosemary and sea salt. Dip them into a rosemary cheese sauce for a great snack!

Ingredients:

For the pretzels:

1 1/2 cups warm water
2 tablespoons light brown sugar
1 package active dry yeast (2 1/4 teaspoons)
3 ounces unsalted butter, melted
2 1/2 teaspoons sea salt
4 1/2 to 5 cups all-purpose flour
2 tablespoons chopped fresh rosemary
Canola oil, to grease bowl
3 quarts water
2/3 cups baking soda
1 whole egg, beaten with 1 tablespoon cold water
Coarse sea salt

For the Rosemary Cheese Sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 cup shredded Cheddar cheese
2 teaspoons fresh rosemary
Salt and pepper, to taste

Directions:

1. To make the pretzels: combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.

2. Add the salt, flour, and rosemary to the mixture and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

3. Coat a large bowl with canola oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size. This will take about 1 hour.

4. Preheat the oven to 425 degrees F. Bring the water to a boil in a large pot.

5. Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces. Roll each piece into a long rope. To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up. Slowly add the baking soda to the boiling water. Boil the pretzels in the water solution, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula or a spider. Place 4 pretzels on each baking sheet, brush the tops with the egg wash and season liberally with sea salt. Bake for 15 to 18 minutes or until pretzels are golden brown.

6. Remove pretzels from oven and let cool on a wire baking rack.

7. To make the Rosemary Cheese Sauce: In a medium saucepan over medium heat, melt butter and whisk in flour. Pour in the milk and whisk until the mixture thickens. Stir in shredded cheese, stir until cheese is melted and smooth. Stir in fresh rosemary and season with salt and pepper, to taste. Serve with pretzels.

Pretzel recipe adapted from Bobby Flay

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185 Responses to “Rosemary Sea Salt Pretzels with Rosemary Cheddar Cheese Sauce”

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  1. 1
    Rosa — April 26, 2012 @ 4:02 am

    I love homemade pretzels and yours look marvelous! What great flavors. So droolworthy.

    Cheers,

    Rosa

  2. 2
    Margarita — April 26, 2012 @ 4:06 am

    Gotta try these pretzels! I love the pretzel breads but not so much the sticks unless they’re coated with chocolate or yogurt.

  3. 3
    Heather @ Heater's Dish — April 26, 2012 @ 4:24 am

    Pretzels are such a fun food to make! I love the rosemary theme here too…yum!

  4. 4
    Liz @ Blog is the New Black — April 26, 2012 @ 5:09 am

    Ahhh, soft pretzels! YUM!

  5. 5

    I tried to make GF/DF soft pretzels once… Okay, I tried five times and none of them were that good. I am jealous you can make them yourself! I will need to try again one of these days.

  6. 6
    Kathryn — April 26, 2012 @ 5:28 am

    Yum, rosemary is one of my favourite herbs and it works so well with the salty pretzel!

  7. 7
    Alaina @ Fabtastic Eats — April 26, 2012 @ 5:33 am

    oh my! I LOVE big, soft pretzels..even better when they’re dunked it hot gooey cheese sauce! These pictures are giving me a killer craving! These might just have to grace my kitchen (and mouth!) soon! Thankss!!

  8. 8
    Erica — April 26, 2012 @ 6:00 am

    Soft pretzels are so good. And they’re best right out of the oven! Rosemary is a great add in. Rosemary does wonders for carbs (I also really like rosemary popcorn)

  9. 9

    Another delicious recipe!

  10. 10
    Lauren at Keep It Sweet — April 26, 2012 @ 6:45 am

    Oh my, soft pretzels and cheese sauce sounds amazing!

  11. 11

    Aww yeah, such a classic, delicious idea!! Pretzels and cheese make me a happy, happy, girl!

  12. 12
    Tracy {Pale Yellow} — April 26, 2012 @ 7:29 am

    I never knew there was a national pretzel day! Thank you for sharing this crucial piece of information :-) I love rosemary and salt as flavoring and the cheese sauce sounds like icing on the cake.

  13. 13
    bellini — April 26, 2012 @ 7:53 am

    These do look like fun to make and dipping tim in cheese sauce infused with rosemary is inspired!

  14. 14

    Your pretzels look delicious. Good job, Josh! And, the pictures are just beautiful, too. Those pretzels look like they could come off the page and right into my life right now. :)

  15. 15
    Marci — April 26, 2012 @ 8:13 am

    I’m just wondering… Chopped rosemary is listed as an ingredient in the pretzels, but I don’t see where in the directions you add it. ??

    • Two Peas replied: — April 26th, 2012 @ 8:26 am

      Thanks for catching that! I updated the recipe. You add it with the salt and flour:) Thanks!

  16. 16
    Kerry — April 26, 2012 @ 8:20 am

    Ooooeeeee. These look amazing. I made rosemary sea salt rolls at the weekend – LOVE the combo. Have you tried making focaccia from scratch? Its so addictive!

  17. 17
    Marian (Sweetopia) — April 26, 2012 @ 8:22 am

    These look perfect! Wish I could bite into one right now!

  18. 18
    shelly (cookies and cups) — April 26, 2012 @ 8:42 am

    I could eat that cheddar cheese sauce with a spoon..but I’m guessing with a pretzel it will be way better :)

  19. 19
    Brooke Brown — April 26, 2012 @ 8:46 am

    Those look fabulous!! Glad I have rosemary in my backyard, because these WILL be made tonight!!!

  20. 20
    Ben — April 26, 2012 @ 9:02 am

    They look beautiful and delicious! I love soft pretzels and the addition of rosemary sounds great. Hey Josh, would you like a vacation in Mexico City? Hehe.

  21. 21
    Tanya Schroeder — April 26, 2012 @ 9:05 am

    These looks perfect. I’ve made your pretzel bites and they were devoured. Can’t wait to try these.

  22. 22
    Lori @ RecipeGirl — April 26, 2012 @ 9:32 am

    these are beautiful! I have yet to make my own pretzels yet. Gotta try some!

  23. 23
    Heather B — April 26, 2012 @ 9:43 am

    Although anything with yeast scares me, I need to try these especially with all the rosemary in my garden.

  24. 24
    Rachel @ Baked by Rachel — April 26, 2012 @ 9:45 am

    I *love* thick warm pretzels! I’ll have to give this cheese sauce a try sometime.

  25. 25

    I am sad, I didn’t know it was national Pretzel day and I LOVE pretzels! I guess that means I should whip up a batch of your pretzels tonight! They look amazing!

  26. 26
    Lindsey @ Family Food Finds — April 26, 2012 @ 9:47 am

    These look amazing! I am always looking for new recipes for the rosemary I have in my yard. I can’t wait to try them!

  27. 27

    Holy moly do these look good! I think you need to give me a lesson in pretzel making!

    • Two Peas replied: — April 26th, 2012 @ 11:41 am

      Come over anytime:)

  28. 28
    Cassie Laemmli — April 26, 2012 @ 9:58 am

    The rosemary just makes this for me. It’s one of my favorite herbs and I’ll eat it on anything. It’s so perfect for pretzels and cheese. This is truly unique, Maria!

  29. 29

    I think I might finally give homemade pretzels a go this weekend. You guys make them seem incredibly simple and it’s my husband’s birthday. He’d pretty much marry an auntie anne’s pretzel if possible so I think he’d enjoy these :)

  30. 30
    Megan {Country Cleaver} — April 26, 2012 @ 10:12 am

    I’ve never had such an insane craving for a pretzel before. I’ve always wanted to try homemade pretzels before. YUM!

  31. 31
    Mi Vida en un Dulce — April 26, 2012 @ 10:20 am

    Pretzels are not common here in Peru, we only can find the “crackers” one, those small and crunchy that comes in a bag, you know what I mean? (little bit difficult to express in other language), but I love the normal pretzels, when I traveled to the US I couldn’t resist to have some, of course, from a mall, but I’m sure that the home made should be the best.
    I have to try this recipe.

  32. 32
    Sharon B — April 26, 2012 @ 10:26 am

    I love pretzels and can’t wait to try this version.

  33. 33
    Averie @ Averie Cooks — April 26, 2012 @ 10:50 am

    I made baked rosemary and cream cheese savory donuts awhile back and this reminds me of those. But there is just nothing like a pretzel and these look incredible!

  34. 34
    Carol — April 26, 2012 @ 10:53 am

    My rosemary bush is chock full of tender new growth and we love pretzels! Guess what we’re having for lunch today. Thanks for the post, they look great!

    • Two Peas replied: — April 26th, 2012 @ 11:41 am

      Enjoy!

  35. 35
    Cynthia Rathunde — April 26, 2012 @ 11:14 am

    Mmm, I love pretzels. Definitely making these with the kids on Sunday.

  36. 36

    Who doesn’t love a giant soft pretzel? The addition of rosemary sounds amazing. My favorite bagel is a rosemary olive oil bagel, so this sounds right up my alley!

  37. 37
    vanillasugarblog — April 26, 2012 @ 11:31 am

    these look just like what Esi from Dishing up Delights made. Did you get the recipe from her?

    • Two Peas replied: — April 26th, 2012 @ 11:40 am

      Nope! Josh adapted a Bobby Flay recipe and made up the cheese sauce:)

  38. 38
    Emilie — April 26, 2012 @ 11:45 am

    I loooove pretzels, especially soft ones. These look amazing!

  39. 39

    I can’t wait to try these! I love the combination of pretzels and cheese. Sad to admit it, but I ate these about 1-2 times a week when I was in high school. It will be fun to relive the memory!

  40. 40
    Michele — April 26, 2012 @ 12:31 pm

    These look so good!!! But I have to ask…I have never seen a recipe with 2/3 cups of baking soda. That seems like so much. Maybe it’s a pretzel thing, as I’ve never made them before, but I wanted to confirm before I make them. Also, have you ever tried this without egg? Any suggestions? Thanks!!!

    • Two Peas replied: — April 26th, 2012 @ 12:36 pm

      You do need the 2/3 cup baking soda when you boil the pretzels. I know it sounds odd, but it works:) I haven’t tried without the egg.

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