Description
These Garlic Parmesan Soft Pretzels are a perfect blend of crispy, buttery exterior and soft, chewy interior, topped with savory garlic, Parmesan cheese, and herbs. They make an ideal snack for game day or any savory craving.
Ingredients
Scale
Dough
- 1 tablespoon active dry yeast
- 1 tablespoon brown sugar
- 1 1/2 cups (355 grams) warm water (about 110°F), divided
- 5 cups (635 grams) all-purpose flour
- 2 teaspoons fine sea salt
- 4 tablespoons (57 grams) unsalted butter, melted
Baking Soda Bath
- 2/3 cup baking soda
- 10 cups water
Topping
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/3 cup finely grated Parmesan cheese
Instructions
- Prepare the Dough: In a large mixing bowl, dissolve the active dry yeast and brown sugar in 1 cup of the warm water (110°F). Let it sit for about 5 minutes until frothy, indicating the yeast is active. Add the flour, fine sea salt, melted butter, and the remaining 1/2 cup warm water. Mix until a dough forms and knead on a floured surface for about 8-10 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for about 45 minutes or until it doubles in size.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper and lightly spray with nonstick cooking spray to prevent sticking.
- Shape Pretzels: Punch down the risen dough and divide it into 10 equal pieces. Roll each piece into a long rope about 18 inches long. Shape each rope into a classic pretzel shape by forming a U, crossing the ends over each other twice, and pressing them onto the bottom of the U.
- Baking Soda Bath: In a large pot, bring 10 cups of water and 2/3 cup baking soda to a boil. Carefully drop each pretzel into the boiling water bath for about 30 seconds. Remove with a slotted spoon and place them on the prepared baking sheets.
- Bake the Pretzels: Bake the pretzels in the preheated oven for approximately 12-16 minutes, or until they are golden brown and cooked through.
- Prepare Garlic Parmesan Topping: While the pretzels are baking, mix the melted butter, minced garlic, salt, garlic powder, and dried parsley in a small bowl.
- Brush Pretzels and Add Cheese: Once the pretzels come out of the oven, immediately brush them generously with the garlic butter mixture, then sprinkle with finely grated Parmesan cheese.
- Serve: Allow the pretzels to cool slightly before serving warm for the best flavor and texture.
Notes
- Make sure the water used for yeast activation is around 110°F to properly activate the yeast without killing it.
- The baking soda bath helps achieve the classic soft pretzel crust and color.
- Adjust the amount of garlic and salt in the topping to your taste preference.
- Serve these pretzels warm for the best taste and texture, perfect for game days or as a savory snack.
- You can store leftover pretzels in an airtight container and reheat them in the oven to refresh their softness and crispness.
Nutrition
- Serving Size: 1 pretzel
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 20 mg
