Description
Enjoy the warm, chewy delight of homemade pretzels topped with fresh rosemary and Parmesan cheese. Perfect for snacking or entertaining, these golden-brown treats are sure to impress!
Ingredients
Scale
- 2 cups warm water (110°F to 115°F)
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 tablespoon granulated sugar
- 4 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup baking soda
- 1 large egg, beaten
- 1 tablespoon coarse sea salt (for topping)
- 1 tablespoon fresh rosemary, finely chopped
- 1/2 cup grated Parmesan cheese
Instructions
- In a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently to combine and let it sit for about 5-10 minutes until it becomes frothy.
- Once the yeast mixture is frothy, add the salt and gradually mix in the all-purpose flour, one cup at a time.
- Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- After the dough has risen, punch it down to release the air. Turn it out onto a floured surface and divide it into 8 equal pieces.
- Roll each piece of dough into a long rope, about 24 inches in length.
- To shape the pretzels, take one rope and form it into a U shape. Twist the ends of the rope together twice before bringing them down to the bottom of the U shape. Press the ends firmly to seal.
- In a large pot, bring 10 cups of water to a boil. Carefully add the baking soda and reduce the heat to a simmer.
- Using a slotted spoon, gently lower each pretzel into the water, one at a time, and let them simmer for about 30 seconds.
- Remove the pretzels with the slotted spoon and place them on a parchment-lined baking sheet.
- Preheat your oven to 425°F (220°C). Brush each pretzel with the beaten egg.
- Sprinkle the coarse sea salt, chopped rosemary, and grated Parmesan cheese generously over each pretzel.
- Bake the pretzels for about 12-15 minutes or until they are golden brown.
- Let them cool on a wire rack for a few minutes before serving.
Notes
- For a different flavor, try adding garlic powder or other herbs to the dough.
- These pretzels are best enjoyed fresh but can be stored in an airtight container for a couple of days.
- Feel free to experiment with different toppings, such as sesame seeds or everything bagel seasoning!
- Prep Time: 90 minutes
- Cook Time: 15 minutes