Soft, twisted pretzel wreath ideal for festive occasions, made with simple ingredients and easy steps.
# What You'll Need:
→ Dough
01 - 3 cups all-purpose flour
02 - 1 packet instant dry yeast (7g)
03 - 1 ½ teaspoons salt
04 - 1 tablespoon sugar
05 - 1 cup warm water (240 ml)
06 - 2 tablespoons unsalted butter, melted
→ Pretzel Bath
07 - 4 cups water (960 ml)
08 - ¼ cup baking soda (60 g)
→ Topping
09 - 1 egg, beaten (for egg wash)
10 - 2 tablespoons coarse salt
11 - 1 tablespoon sesame seeds (optional)
12 - 1 tablespoon poppy seeds (optional)
13 - Fresh rosemary sprigs (for garnish)
14 - Cherry tomatoes or cranberries (optional, for garnish)
15 - ½ cup shredded cheese (60 g, optional)
# Directions:
01 - In a large bowl, combine flour, yeast, salt, and sugar. Stir in warm water and melted butter until dough forms.
02 - Knead dough on a lightly floured surface for 5 to 7 minutes until smooth and elastic.
03 - Place dough in a lightly greased bowl, cover, and let rest for 10 minutes.
04 - Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
05 - Divide dough into 12 equal pieces. Roll each piece into a 14-inch (35 cm) rope.
06 - Twist two ropes together, then shape into a circle to form a wreath segment. Repeat and connect segments on baking sheet, pinching ends to seal.
07 - Bring water and baking soda to a simmer in a large saucepan. Dip each wreath segment into the bath for 20 to 30 seconds, then return to baking sheet.
08 - Brush wreath with beaten egg. Sprinkle with coarse salt, sesame, and poppy seeds as desired.
09 - Bake for 18 to 22 minutes until golden brown.
10 - Cool slightly. Garnish with rosemary sprigs and cherry tomatoes or cranberries if desired. Sprinkle cheese on top to melt from residual heat. Serve warm or at room temperature.
