# Ingredient List:
→ 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 beaten egg (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)
# How-To Steps:
01 - In a large bowl, combine flour, yeast, salt, and sugar. Stir in warm water and melted butter until a dough forms.
02 - Knead the 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 (200°C). Line a large baking sheet with parchment paper.
05 - Divide dough into 12 equal pieces. Roll each piece into a rope about 14 inches (35 cm) long.
06 - Twist two ropes together and shape into a circle to create a wreath segment. Repeat with remaining dough, connecting segments into a large wreath on the baking sheet; pinch ends to seal.
07 - Bring water and baking soda to a simmer in a large saucepan. Carefully dip each wreath segment into the bath for 20–30 seconds, then return to the baking sheet.
08 - Brush the wreath with beaten egg. Sprinkle with coarse salt, sesame seeds, and poppy seeds as desired.
09 - Bake for 18 to 22 minutes until deep golden brown.
10 - Allow to cool slightly. Garnish with rosemary sprigs and cherry tomatoes or cranberries. Sprinkle cheese on top if using and let it melt from residual heat. Serve warm or at room temperature.
