A festive, soft pretzel wreath made with simple ingredients, ideal for holiday sharing and snacking.
# What you need:
→ 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 (optional, 60 g)
# Steps to follow:
01 - In a large bowl, combine all-purpose flour, instant dry yeast, salt, and sugar. Stir in warm water and melted butter until a cohesive dough forms.
02 - Turn dough onto a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic.
03 - Place dough in a lightly greased bowl, cover, and allow to 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 piece into a rope approximately 14 inches long.
06 - Twist two ropes together and shape into a circle to form a wreath segment. Repeat with remaining ropes, connecting segments into a large wreath on the baking sheet. Pinch ends to seal.
07 - In a large saucepan, bring water and baking soda to a simmer. Dip each wreath segment in the solution for 20 to 30 seconds, then return to the baking sheet.
08 - Brush the entire wreath with beaten egg. Evenly sprinkle coarse salt, sesame seeds, and poppy seeds as desired.
09 - Bake for 18 to 22 minutes until the wreath turns a golden brown color.
10 - Allow to cool slightly, then garnish with rosemary sprigs and cherry tomatoes or cranberries if desired. Sprinkle cheese over the wreath to melt from residual heat. Serve warm or at room temperature.
