A festive, soft pretzel wreath crafted from budget-friendly dough, ideal for holiday gatherings and sharing.
# Components:
→ Dough
01 - 3 cups all-purpose flour
02 - 1 packet instant dry yeast (7 g)
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 garnish)
15 - ½ cup shredded cheese (60 g, optional)
# Directions:
01 - In a large mixing bowl, combine flour, yeast, salt, and sugar. Stir in warm water and melted butter until a 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. Line a large baking sheet with parchment paper.
05 - Divide dough into 12 equal pieces. Roll each into a rope approximately 14 inches long.
06 - Twist two ropes together and shape into a circle to form a wreath segment. Repeat and connect segments on baking sheet, pinching ends to seal.
07 - Simmer water and baking soda in a large saucepan. Dip each wreath segment for 20 to 30 seconds, then return to baking sheet.
08 - Brush wreath with beaten egg. Sprinkle with coarse salt, sesame seeds, and poppy seeds as desired.
09 - Bake for 18 to 22 minutes until golden brown.
10 - Let cool slightly. Garnish with rosemary sprigs and optional cherry tomatoes or cranberries. Sprinkle cheese if using and allow it to melt from residual heat. Serve warm or at room temperature.
