Ingredients
Scale
- 4 cups all-purpose flour
- 1 packet active dry yeast (2 ¼ tsp)
- 1 ½ cups warm water
- 2 tbsp sugar
- 1 tsp salt
- 4 tbsp unsalted butter, melted
- 1 cup grated Parmesan cheese
- 2 tsp fresh rosemary, finely chopped
- 1 egg, beaten (for egg wash)
- Coarse salt, for sprinkling
Instructions
- Activate yeast: Combine warm water and sugar in a small bowl, sprinkle yeast on top, and let sit for 5–10 minutes until foamy.
- Mix dough: In a large bowl, combine flour and salt. Make a well, add melted butter and yeast mixture, and mix until a dough forms.
- Knead: Knead on a floured surface for 8–10 minutes until smooth and elastic.
- First rise: Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Preheat oven: Preheat oven to 425°F (220°C). Prepare a baking sheet with parchment paper.
- Shape pretzels: Punch down dough, divide into 8–10 pieces, roll into ropes, and shape into pretzels.
- Apply egg wash: Brush pretzels with beaten egg for a golden finish.
- Add toppings: Sprinkle Parmesan and rosemary on each pretzel, then lightly sprinkle coarse salt.
- Bake: Bake for 12–15 minutes until golden and the cheese melts.
- Cool and serve: Let pretzels cool slightly before serving. Enjoy warm.
Notes
For extra flavor, you can add garlic powder or chili flakes.
Use fresh rosemary for the best aroma.
Pretzels are best eaten fresh but can be reheated or frozen for later.
- Prep Time: 20
- Cook Time: 15