Erica The Baker

Erica The Baker

A collection of my favorite recipes

Rosemary Sea Salt Pretzels with Rosemary Cheese Sauce and/or Spicy Mustard





Rosemary Sea Salt Pretzels

Recipe from

Original pretzel recipe adapted from Bobby Flay


1 1/2 cups warm water

2 tablespoons light brown sugar

1 package active dry yeast (2 1/4 teaspoons)

3 ounces unsalted butter (6 tablespoons), 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


1. 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 (make sure you thoroughly spray these with non-stick!!!), 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.

**I couldn’t for the life of me figure out how to shape the pretzels, so I found this YouTube video. It was pretty helpful and also shows an alternate option to use instead of boiling the pretzels.




Once your pretzels are finished, I have two options for dipping sauces to share. Of course the pretzels are delicious on their own (or, since they’re fairly thick, cut in half and use as Pretzel bread in a nice sandwich.. maybe even panini press it!) but the sauces add a special something.


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


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.



Spicy Mustard recipe


1/2 cup ground mustard

1/2 cup white vinegar

1/2 cup sugar

2 egg yolks

4 tablespoons honey

1/4 to 1/2 teaspoon horseradish


1. Combine the vinegar and mustard with a whisk in a medium saucepan and allow to stand for 20 to 30 minutes without turning on the heat.

2. Whisk the sugar, horseradish and egg yolk into the liquid until smooth.

3. Warm over medium heat (whisking constantly) until thickened (just when it begins to simmer, about seven minutes).

4. Remove from the heat, let it sit for one minute, and then whisk in the honey.

5. Serve warm or chilled for at least one hour before serving with pretzels.


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