Heart Shaped Rosemary Pretzels: 12 Irresistible Treats

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Heart Shaped Rosemary Pretzels are soft, flavorful, and perfect for any occasion. Infused with fresh rosemary and sprinkled with coarse sea salt, these homemade pretzels boast a delightful combination of buttery richness and aromatic herbs. Whether you’re celebrating a special event or just want a unique snack, these heart-shaped pretzels will surely charm your guests and your taste buds.

Why You’ll Love This Heart Shaped Rosemary Pretzels

These rosemary pretzels are not just visually appealing; they offer a delightful flavor profile. Here are a few reasons to love them:

  • They are a fun, unique shape that’s perfect for celebrations or romantic evenings.
  • The aroma of fresh rosemary enhances their flavor, making them stand out.
  • They can be enjoyed on their own or paired with dips, from cheese to tomato sauce.
  • Homemade pretzels are fresher and healthier than store-bought options.
  • Easy to make, even for beginners, making this a perfect easy rosemary pretzel tutorial.
  • They are vegetarian-friendly, suitable for various dietary preferences.

Ingredients for Heart Shaped Rosemary Pretzels

Gather these items:

  • 2 & 1/4 teaspoons Active Dry Yeast (1 package)
  • 1 & 1/2 cups Warm Water
  • 1 & 1/2 teaspoons Salt
  • 4 teaspoons Brown Sugar
  • 2 tablespoons Butter, melted but not hot
  • 2 tablespoons Fresh Rosemary, chopped
  • 3 & 3/4 – 4 & 1/2 cups All-Purpose Flour
  • 1/2 cup Baking Soda
  • 8 cups Water
  • 2–4 tablespoons Butter, melted (optional for brushing)
  • Coarse Sea Salt, for sprinkling
  • Parmesan, shredded
  • Tomato Sauce
  • Cheese Sauce

How to Make Heart Shaped Rosemary Pretzels Step-by-Step

  1. Step 1: In a large bowl, whisk the 2 & 1/4 teaspoons of active dry yeast into the 1 & 1/2 cups warm water. Let it rest for 1-2 minutes until it starts to foam slightly, indicating the yeast is active.
  2. Step 2: Whisk in the 1 & 1/2 teaspoons salt, 4 teaspoons brown sugar, and 2 tablespoons of melted but cooled butter until combined.
  3. Step 3: Stir in the 2 tablespoons chopped fresh rosemary, then gradually add 3 & 3/4 cups flour, about 1 cup at a time, using a wooden spoon or dough hook if using a mixer.
  4. Step 4: Add more flour in 1/4 cup increments as needed until the dough forms a thick, slightly sticky ball that pulls away from the bowl.
  5. Step 5: Transfer the dough ball to a floured surface and knead for 3-5 minutes, adding flour as needed to prevent sticking until the dough is smooth and elastic.
  6. Step 6: Press your fingers into the dough; if it bounces back, it is ready. If it remains indented, knead and add flour a bit more until bounce-back is achieved.
  7. Step 7: Form the dough into a smooth ball, place it in a lightly oiled bowl, cover with a clean towel, and let it rest for 30 minutes to slightly rise and relax.
  8. Step 8: Line 2-3 baking sheets with parchment paper lightly sprayed with cooking oil. Near the end of resting, bring 8 cups water and 1/2 cup baking soda to a boil on the stovetop and preheat your oven to 425°F (220°C).
  9. Step 9: Cut the dough into 12 equal pieces. Roll each piece into a long rope, approximately 20-24 inches in length. Shape each rope into a heart by forming a U-shape, crossing the ends over each other twice, flipping down to form the heart’s top, and pinching the bottom for the pointed end.
  10. Step 10: Drop 1-2 pretzels at a time into the boiling baking soda water bath. Boil for 20-30 seconds, then remove with a slotted spatula, allowing excess water to drip off.
  11. Step 11: Transfer boiled pretzels to the prepared baking sheets and brush the tops with melted butter if desired.
  12. Step 12: Continue boiling and placing all pretzels on the baking sheets, brushing each with butter after boiling.
  13. Step 13: Bake in the preheated oven for 12-14 minutes or until the pretzels turn golden brown on top.
  14. Step 14: Remove pretzels from the oven, sprinkle generously with coarse sea salt, let cool slightly, and enjoy plain or with optional toppings and dips like shredded Parmesan, tomato sauce, or cheese sauce.
Heart Shaped Rosemary Pretzels: 12 Irresistible Treats - Heart Shaped Rosemary Pretzels - main visual representation

Pro Tips for the Perfect Heart Shaped Rosemary Pretzels

Keep these in mind:

  • Make sure to use fresh rosemary for the best flavor.
  • Don’t skip the boiling step; it creates the classic pretzel crust.
  • If the dough is too sticky, add more flour as needed during kneading.

Best Ways to Serve Heart Shaped Rosemary Pretzels

These pretzels are delicious on their own, but here are some serving suggestions:

  • Pair with rosemary flavored pretzels and a creamy cheese dip for a party hit.
  • Serve warm with marinara sauce for a delightful appetizer.
  • Offer alongside a fresh salad for a unique lunch option.

How to Store and Reheat Heart Shaped Rosemary Pretzels

To store, keep your pretzels in an airtight container for up to 2 days. You can reheat them in the oven at 350°F (175°C) for about 5 minutes to restore their softness.

Frequently Asked Questions About Heart Shaped Rosemary Pretzels

What’s the secret to perfect Heart Shaped Rosemary Pretzels?

The key lies in the boiling soda bath before baking; it creates that iconic crust and chewy texture. Use fresh rosemary for an aromatic flavor that elevates these heart-shaped snacks.

Can I make Heart Shaped Rosemary Pretzels ahead of time?

Yes! You can prepare the dough a day in advance and keep it in the fridge. Just allow it to come to room temperature before shaping and boiling.

How do I avoid common mistakes with Heart Shaped Rosemary Pretzels?

Ensure your yeast is fresh and active before starting. If the pretzel dough is too dry, add a little water; if too wet, incorporate flour gradually.

Variations of Heart Shaped Rosemary Pretzels You Can Try

Explore these delicious variations:

  • Add garlic powder for a garlicky twist.
  • Experiment with different herbs like thyme or oregano for unique flavors.
  • Top with different cheeses before baking for a cheesy delight.
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Heart Shaped Rosemary Pretzels

Heart Shaped Rosemary Pretzels: 12 Irresistible Treats


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  • Author: layla
  • Total Time: 1 hour
  • Yield: 12 pretzels 1x
  • Diet: Vegetarian

Description

These Heart-Shaped Sea Salt Rosemary Pretzels are soft, flavorful, and perfect for any occasion. Infused with fresh rosemary and sprinkled with coarse sea salt, these homemade pretzels boast a delightful combination of buttery richness and aromatic herbs.


Ingredients

Scale
  • 2 & 1/4 teaspoons Active Dry Yeast (1 package)
  • 1 & 1/2 cups Warm Water
  • 1 & 1/2 teaspoons Salt
  • 4 teaspoons Brown Sugar
  • 2 tablespoons Butter, melted but not hot
  • 2 tablespoons Fresh Rosemary, chopped
  • 3 & 3/4 – 4 & 1/2 cups All-Purpose Flour
  • 1/2 cup Baking Soda
  • 8 cups Water
  • 24 tablespoons Butter, melted (optional for brushing)
  • Coarse Sea Salt, for sprinkling
  • Parmesan, shredded
  • Tomato Sauce
  • Cheese Sauce

Instructions

  1. In a large bowl, whisk the 2 & 1/4 teaspoons of active dry yeast into the 1 & 1/2 cups warm water. Let it rest for 1-2 minutes until it starts to foam slightly, indicating the yeast is active.
  2. Whisk in the 1 & 1/2 teaspoons salt, 4 teaspoons brown sugar, and 2 tablespoons of melted but cooled butter until combined.
  3. Stir in the 2 tablespoons chopped fresh rosemary, then gradually add 3 & 3/4 cups flour, about 1 cup at a time, using a wooden spoon or dough hook if using a mixer.
  4. Add more flour in 1/4 cup increments as needed until the dough forms a thick, slightly sticky ball that pulls away from the bowl.
  5. Transfer the dough ball to a floured surface and knead for 3-5 minutes, adding flour as needed to prevent sticking until the dough is smooth and elastic.
  6. Press your fingers into the dough; if it bounces back, it is ready. If it remains indented, knead and add flour a bit more until bounce-back is achieved.
  7. Form the dough into a smooth ball, place it in a lightly oiled bowl, cover with a clean towel, and let it rest for 30 minutes to slightly rise and relax.
  8. Line 2-3 baking sheets with parchment paper lightly sprayed with cooking oil. Near the end of resting, bring 8 cups water and 1/2 cup baking soda to a boil on the stovetop and preheat your oven to 425°F (220°C).
  9. Cut the dough into 12 equal pieces. Roll each piece into a long rope, approximately 20-24 inches in length. Shape each rope into a heart by forming a U-shape, crossing the ends over each other twice, flipping down to form the heart’s top, and pinching the bottom for the pointed end.
  10. Drop 1-2 pretzels at a time into the boiling baking soda water bath. Boil for 20-30 seconds, then remove with a slotted spatula, allowing excess water to drip off.
  11. Transfer boiled pretzels to the prepared baking sheets and brush the tops with melted butter if desired.
  12. Continue boiling and placing all pretzels on the baking sheets, brushing each with butter after boiling.
  13. Bake in the preheated oven for 12-14 minutes or until the pretzels turn golden brown on top.
  14. Remove pretzels from the oven, sprinkle generously with coarse sea salt, let cool slightly, and enjoy plain or with optional toppings and dips like shredded Parmesan, tomato sauce, or cheese sauce.

Notes

    • Prep Time: 30 minutes
    • Cook Time: 14 minutes
    • Category: Snack
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Serving Size: 1 pretzel
    • Calories: 220
    • Sugar: 1g
    • Sodium: 300mg
    • Fat: 5g
    • Saturated Fat: 2g
    • Unsaturated Fat: 3g
    • Trans Fat: 0g
    • Carbohydrates: 38g
    • Fiber: 2g
    • Protein: 6g
    • Cholesterol: 10mg

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