Description
Soft homemade garlic parmesan pretzels are a deliciously savory snack, featuring warm, chewy pretzels brushed with garlic butter and sprinkled with parmesan cheese. Perfect as a flavorful treat or appetizer, these pretzels combine classic baking techniques with a rich garlic-parmesan finish for a crowd-pleasing delight.
Ingredients
Scale
Dough
- 1 ¼ cups warm water (105°F – 115°F)
- 2 tablespoons brown sugar
- 2 ¼ teaspoons instant yeast (1 packet)
- 4 – 4 ½ cups all purpose flour
- 1 teaspoon salt
- 3 tablespoons unsalted butter (melted)
- Olive oil (for greasing)
Baking Soda Bath
- 3 heaping tablespoons baking soda
- 4 quarts water
Topping
- 6 tablespoons unsalted butter
- 4 cloves garlic (minced)
- 2 teaspoons dried parsley
- ½ cup parmesan cheese (grated)
- Salt, to taste
Instructions
- Activate Yeast: In a 2 cup measuring cup, combine 1 ¼ cups warm water (105°F – 115°F) with brown sugar and yeast. Stir and set aside for 5-10 minutes until the mixture becomes very foamy, indicating yeast activation.
- Prepare Dry Ingredients: In a stand mixer bowl, mix 4 cups of flour with salt thoroughly.
- Mix Dough: Add the activated yeast water and melted butter to the flour. Combine by hand or spoon until a shaggy dough forms, scraping the bottom to remove flour pockets.
- Knead Dough: Attach the dough hook and knead on low for 8 minutes until the dough forms a smooth ball that cleans the bowl sides. Add more flour 2 tablespoons at a time if the dough is too sticky, being careful not to add too much.
- First Rise: Lightly grease a bowl with olive oil, place the dough ball inside, turning to coat with oil. Cover with plastic wrap and leave in a warm place for about 1 hour, until doubled in size.
- Prepare Baking Sheets: Line 2 large rimmed baking sheets with parchment paper or silicone mats and spray with non-stick spray.
- Shape Pretzels: Punch down dough and divide into 10 equal pieces. Roll each into 20-inch ropes. Form into upside-down U shapes, twist the ends twice, then fold and press the ends onto the top to create pretzel shapes. Place 5 pretzels per sheet and cover with plastic wrap.
- Second Rise: Let pretzels rise until noticeably puffy, about 20-30 minutes.
- Prepare Baking Soda Bath: Bring 1 gallon water to a boil in a large pot. Remove from heat and carefully add baking soda (3 heaping tablespoons). Return to burner set to low to keep the water at a light simmer.
- Boil Pretzels: Working in batches, boil pretzels 1-2 at a time for 1 minute, flipping halfway. Remove with slotted spoon, drain well, and place on prepared baking sheets.
- Bake: Preheat oven to 400°F. Bake pretzels for 12-15 minutes, rotating sheets halfway through, until deep brown with internal temperature between 190°F and 200°F.
- Prepare Garlic Butter Topping: Melt butter in a small saucepan over low heat. Add minced garlic and cook for 1 minute without browning. Remove from heat and stir in dried parsley.
- Finish Pretzels: Brush garlic butter over warm pretzels, using a spoon to spread any garlic bits evenly. Sprinkle with grated parmesan cheese and season with sea salt to taste.
- Cool and Serve: Transfer pretzels to a wire rack to cool slightly before serving for best texture.
Notes
- Garlic parmesan pretzels are a soft, savory snack brushed with garlic butter and parmesan cheese, perfect for homemade treats or parties.
- Make sure water temperature is between 105°F-115°F to properly activate yeast without killing it.
- The baking soda bath helps create the characteristic chewy crust and deep brown color of pretzels.
- Do not overcook the garlic in the butter topping to avoid bitterness.
- Use an instant-read thermometer to ensure the pretzels reach the correct internal temperature for perfect doneness.
- Extra parmesan or garlic butter can be added after baking for a stronger flavor.
Nutrition
- Serving Size: 1 pretzel
- Calories: 334 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.4 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 30 mg
