# What you'll 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)
# Method:
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 the dough into 12 equal pieces and roll each into a rope about 14 inches (35 cm) long.
06 - Twist two ropes together, shape into a circle and repeat to create wreath segments. Connect the segments on the baking sheet and pinch ends to seal.
07 - Bring water and baking soda to a simmer in a large saucepan.
08 - Carefully dip each wreath segment into the pretzel bath for 20 to 30 seconds, then return to the baking sheet.
09 - Brush the wreath with beaten egg, then sprinkle with coarse salt, sesame seeds, and poppy seeds as desired.
10 - Bake for 18 to 22 minutes until golden brown.
11 - Cool slightly, then garnish with rosemary sprigs and cherry tomatoes or cranberries. Sprinkle cheese if used and allow it to melt from residual heat. Serve warm or at room temperature.
