Description
These rosemary sea salt pretzels with rosemary cheddar cheese sauce are soft, golden, and packed with aromatic herbs. Paired with a creamy, rich cheddar dipping sauce, this homemade pretzel recipe is perfect for entertaining, snacking, or cozy comfort food cravings.
Ingredients
For the Pretzels:
- 1 ½ cups warm water
- 2 ¼ teaspoons active dry yeast
- 1 tablespoon sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons fresh rosemary, finely chopped
- ⅔ cup baking soda (for boiling)
- 1 egg (for egg wash)
- Coarse sea salt, for topping
For the Rosemary Cheddar Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- 2 cups cheddar cheese, shredded
- 1 tablespoon fresh rosemary, finely chopped
- ¼ teaspoon black pepper
Instructions
Make the Pretzels:
- In a bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy.
- Add flour, salt, and rosemary. Mix and knead until a smooth dough forms.
- Cover and let rise for 1 hour, or until doubled in size.
- Preheat oven to 220°C (425°F) and line a baking sheet.
- Divide dough and roll into ropes, shaping into pretzels.
- Bring water to a boil and add baking soda.
- Boil each pretzel for 20–30 seconds, then transfer to baking sheet.
- Brush with egg wash and sprinkle with sea salt and rosemary.
- Bake for 12–15 minutes until golden brown.
Make the Cheese Sauce:
10. Melt butter in a saucepan over medium heat.
11. Stir in flour and cook for 1–2 minutes to form a roux.
12. Gradually whisk in milk until smooth and thickened.
13. Add cheddar cheese and stir until melted.
14. Mix in rosemary and black pepper.
Serve:
15. Serve warm pretzels with rosemary cheddar cheese sauce.
Notes
Boiling the pretzels is essential for their classic chewy texture.Use sharp cheddar for a deeper, richer flavor.Adjust sauce thickness with extra milk if needed.Try shaping into pretzel bites for easier serving
