# Components:
→ 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 (for garnish, optional)
15 - ½ cup shredded cheese (optional)
# Directions:
01 - Combine flour, yeast, salt, and sugar in a large bowl. Stir in warm water and melted butter until the 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 rest for 10 minutes.
04 - Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
05 - Divide dough into 12 equal pieces and roll each into a 14-inch (35 cm) rope.
06 - Twist two ropes together and shape into a circle to create wreath segments. Connect all segments into a cohesive wreath, pinching ends to seal.
07 - Bring water and baking soda to a simmer in a large saucepan. Dip each wreath segment into the bath for 20 to 30 seconds before returning to the baking sheet.
08 - Brush wreath with beaten egg and sprinkle with coarse salt, sesame seeds, and poppy seeds as desired.
09 - Bake for 18 to 22 minutes until golden brown.
10 - Cool slightly, garnish with rosemary sprigs and cherry tomatoes or cranberries if desired. Optionally sprinkle cheese and allow it to melt from residual heat. Serve warm or at room temperature.
