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6
7. Open top with an oven mitt or potholder. Remove each pretzel with a wooden or
plastic kitchen utensil to avoid scratching the non-stick surface.
8. Brush with melted butter. Try sprinkling with sea salt or dipping into cinnamon!
ROSEMARY PRETZELS
• 4 Tsp. Active Dry Yeast
• 2 Tbsp. Dried Rosemary
• 1 Tsp. Sugar, plus ½ Cup Sugar, divided
• 1 Tbsp. Butter, melted
• 1¼ Cups Warm Water
• ½ Cup Baking Soda
• 3 Cups Whole Wheat Flour
• 4 Cups Hot Water
• 2 Cups All Purpose Flour
• 3 Tbsp. Sea Salt
• 1½ Tsp. Salt
1. Mix yeast and 1 teaspoon sugar in warm water to dissolve. Let stand for 10 minutes.
2. In a large bowl, mix flours, ½ cup sugar, salt, and rosemary. Add the yeast mixture and
the butter and stir to form dough.
3. Knead the dough on a floured surface until smooth (6 to 8 minutes). Place dough in a
lightly oiled bowl, brush with oil and cover with plastic wrap. Let rise for about 1 hour.
4. Place dough on a floured surface and roll out dough. Form into pretzel shapes.
5. Mix baking soda in warm water until dissolved. Dip pretzels into baking soda solution
and place onto preheated bottom cooking plate.
6. Close the top and cook for 3-7 minutes.
7. Open top with an oven mitt or potholder. Remove each pretzel with a wooden or plastic
kitchen utensil to avoid scratching the non-stick surface.
8. Sprinkle pretzels with sea salt while still warm.
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