# Components:
→ Dough
01 - 3 cups all-purpose flour
02 - 1 packet instant dry yeast
03 - 1 ½ teaspoons salt
04 - 1 tablespoon sugar
05 - 1 cup warm water
06 - 2 tablespoons unsalted butter, melted
→ Pretzel Bath
07 - 4 cups water
08 - ¼ cup baking soda
→ 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 a dough forms.
02 - Knead 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. Line a large baking sheet with parchment paper.
05 - Divide dough into 12 equal pieces and roll each into a rope approximately 14 inches long.
06 - Twist two dough ropes together and shape into a circle to form a wreath segment. Repeat and connect segments to create a large wreath on the prepared baking sheet, pinching ends to seal.
07 - Heat water and baking soda in a large saucepan until simmering. Dip each wreath segment into the bath for 20 to 30 seconds, then return to the baking sheet.
08 - Brush the wreath with beaten egg, then sprinkle with coarse salt, sesame seeds, and poppy seeds as desired.
09 - Bake the wreath for 18 to 22 minutes until golden brown.
10 - Allow to cool slightly, then garnish with rosemary sprigs and cherry tomatoes or cranberries if desired. Optionally sprinkle shredded cheese on top to melt. Serve warm or at room temperature.
