Rosemary Sea Salt Pretzels with Rosemary Cheddar Cheese Sauce

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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!

Rosemary Sea Salt Pretzels with Cheese Sauce on twopeasandtheirpod.com These homemade pretzels are easy to make at home and SO good!

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

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

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
  • 1/2 cup 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

Instructions

  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.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I read this recipe and thought surely that 3 quarts of water is wrong and it definitely is. No one has a mixing bowl that’s a gallon big. I tried it anyway and yep, it failed. Post the right measurements please.

  2. This is a fantastic recipe! I could eat these pretzels all day.
    I would definitely recommend this to anyone!

  3. I use this recipe for pretzels because it’s the BEST. However today the mister cooked up a corned beef and I decided to bake your pretzel dough into slider buns…holy moly are they fabulous with brown mustard, pepper jack and corned beef!!! GREAT recipe and totally easy to make. Thank you so much for sharing it.

  4. Just made these and they are delicious! I was a little intimidated by the directions but they turned out pretty good! Better as pretzel bites because mine didn’t look like pretzels lol

  5. This recipe looks amazing. I’m throwing my husband a birthday party and would like these on the menu. I’ve seen some recipes that freeze after the dough boils, before the baking step. Have you tried this? Or any other freezing methods with soft pretzels? I’d love to have all of the dishes prepared ahead of time. Thanks!

  6. Did you give any thoughts on making a you tube video on: How to make a pretzel?
    I never made any and being a visual person, I would like to see in how much water
    I go before I do wet my feet!
    Your picture is totally delicious…thanks in advance, Carole 🙂

  7. Made pretzels often but I never used rosemary, I am intrigued.  I too liked the half-time show, for it highlighted important things for us in this country.  I was pleasantly surprised as one that does art much more than football.  Thanks

  8. Did you need to grease the pans at all? I made some in the oven, but they stuck pretty bad to the pan. Still tasted good. I made a few on the grill without any problem though.

  9. These look so amazing! Do you think that it would be ok to do up a very large batch (for a party) of dough, boil them and then freeze to be put in the oven later, as they’re needed? I’d rather serve them fresh and warm over the course of the party but not sure if the dough will do ok being boiled, frozen, and then baked later (like a day or two later). Thanks!

  10. I’ve made these several times before – they’re delicious! I’m planning to bring them to a family Christmas party on Monday, but I don’t want to leave all the prep work for Christmas Day. Do you have experience with making the dough in advance? If so, I’d love a recommendation on how to do this withoug ruining these delicious pretzles! I’m hoping to do all the work up to the boil and bake part in advance. Will that work? Thanks so much 🙂

    1. I haven’t tried it, but I bet you could keep the dough in the fridge until you are ready to roll them out and boil.

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