Soft Rosemary Garlic Pretzels with Honey Mustard

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Skill Level
Preparation Time 10 minutes (+ 1 hour to rise) Total Time 80 minutes
Servings 10 pretzels (+ 1 tbsp honey mustard per pretzel) Cost Per Serving $0.36
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Image of several of the rosemary garlic pretzels


Soft Rosemary Garlic Pretzels
4 cups (+ about 2 tbsp for dusting)Red Fife Flour (or Unbleached All-Purpose Flour)
1 1/2 cupsWarm Water
1 Package (2 1/4 tsp)Active Dry Yeast
1 tspPure Cane Sugar
2 tbspRosemary, finely chopped
3 clovesGarlic, minced
2 tbspExtra Virgin Olive Oil
1/4 cupBaking Soda
8 cupsWater
1/2 tspSea Salt
Honey Mustard
1/2 cupGrainy Mustard or Dijon Mustard
1/4 cupHoney
2 tbspApple Cider Vinegar
1 tbspParsley or Chives, finely Chopped


  1. ​Preheat the oven to 450 degrees F.
  2. Combine 1 ½ cups water, yeast, salt, and sugar in a bowl, mix and let sit for 5 minutes until the mixture begins to foam and rise.
  3. Using a stand mixture or with a whisk, slowly add the flour, olive oil, garlic and 1 tbsp of rosemary. Knead the dough until it is soft but not sticky and form into a ball. If the mixture is too wet, add a little more flour. Cover bowl with plastic wrap and let sit in a warm spot for about 1 hour or until the dough has doubled in size.
  4. Divide dough into 10 smaller pieces.
  5. On a floured surface, roll out each ball into a long rope about 1 inch thick. Hold the ends of the rope and cross them over each other into a pretzel shape (or make any shape you want).
    • For the proper pretzel crust follow next two steps, otherwise, continue to step 6.
    • In a large saucepan, bring 8 cups of water to a boil and slowly stir in the baking soda. 
    • Gently add a few pretzels at a time to the boiling water, making sure not to overcrowd the pot. Boil for about 30 seconds. Carefully remove with a slotted spoon and place on a baking tray lined with parchment paper. 
  6. Whisk the egg with 1 tbsp of water and brush the top of each pretzel. Sprinkle with remaining rosemary. Bake for about 13 minutes. Remove and cool.


  • Your kidneys act as filters, removing extra water, sodium and waste products from your blood. Diets that are high in sodium can put stress on the kidneys and heart, and in some people, can lead to high blood pressure. High blood pressure is associated with a greater risk of kidney cancer, heart disease and stroke. 
  • If you have had a kidney removed or have reduced kidney function, your kidneys will not filter sodium as well as they used to. This could cause your body to hold on to extra sodium and fluid, which could lead to high blood pressure, swollen ankles and shortness of breath.  Talk to your doctor and dietitian about how much sodium is right for you.
  • Most Canadians get more than twice as much sodium each day than is needed for good health. 75% of the sodium in the Canadian diet comes from processed foods and eating out at fast food outlets or restaurants. For this reason, it’s a good idea to cook at home as much as possible, to cut down on salty foods and to use herbs and spices to flavour food instead of salt.