# Components:
→ Dough
01 - 3 cups all-purpose flour
02 - 1 packet instant dry yeast (7 g)
03 - 1½ 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 (for garnish, optional)
15 - ½ cup shredded cheese (60 g, optional)
# Method:
01 - Combine flour, yeast, salt, and sugar in a large bowl. Add warm water and melted butter; stir until dough forms.
02 - Knead 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 14-inch rope.
06 - Twist two ropes together and shape into a circle. Repeat, connecting segments into a large wreath on the baking sheet, pinching ends to seal.
07 - Simmer water and baking soda in a large saucepan.
08 - Carefully dip each wreath segment in the baking soda bath for 20 to 30 seconds. Return to baking sheet.
09 - Brush with beaten egg. Sprinkle with coarse salt, sesame seeds, and poppy seeds as desired.
10 - Bake for 18 to 22 minutes until golden brown.
11 - Cool slightly. Garnish with rosemary sprigs and cherry tomatoes or cranberries. Sprinkle shredded cheese if using; let melt. Serve warm or at room temperature.
