Rosemary Sea Salt Pretzels with Rosemary Cheddar Cheese Sauce


Recipe: Rosemary Sea Salt Pretzels with Rosemary Cheddar Cheese Sauce

Summary: They are fun to make and eat! This time we added fresh rosemary and sea salt to the dough. The combination is awesome! They are good plain, but he made a rosemary cheese sauce that knocked my socks off. I loved dunking my pretzel into the cheese sauce.


    • For the pretzels:
    • 1 1/2 cups warm water
    • 2 tablespoons light brown sugar
    • 1 package active dry yeast (2 1/4 teaspoons)
    • 3 ounces unsalted butter, melted
    • 2 1/2 teaspoons sea salt
    • 4 1/2 to 5 cups all-purpose flour
    • 2 tablespoons chopped fresh rosemary
    • Canola oil, to grease bowl
    • 3 quarts water
    • 2/3 cups baking soda
    • 1 whole egg, beaten with 1 tablespoon cold water
    • Coarse sea salt
    • For the Rosemary Cheese Sauce:
    • 2 tablespoons butter
    • 2 tablespoons all-purpose flour
    • 1 cup milk
    • 1 cup shredded Cheddar cheese
    • 2 teaspoons fresh rosemary
    • Salt and pepper, to taste

For instructions please visit: Two Peas and their Pod



Cooking time: 18 minute(s)

Number of servings (yield): 8

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