Description
Soft and savory homemade garlic parmesan pretzels brushed with garlic butter and sprinkled with parmesan cheese. These pretzels are perfect for a comforting snack or party treat, featuring a chewy texture and rich, buttery garlic flavor with a hint of parsley.
Ingredients
Scale
Dough
- 1 ¼ cups warm water (105F – 115F)
- 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 liquid measuring cup, measure out 1 ¼ cups of warm water (105F-115F). Add the brown sugar and yeast and stir to combine. Set aside for 5-10 minutes until the top becomes very foamy, indicating the yeast is activated.
- Prepare Dough Mixture: While the yeast activates, measure 4 cups of flour into the bowl of a stand mixer. Add salt and stir to combine. Add the activated yeast mixture, melted butter, and combine using a spoon or hands until a shaggy dough forms. Scrape the bowl to ensure all flour is incorporated.
- Knead Dough: Attach the dough hook to the mixer and knead on low for 8 minutes until the dough forms a smooth ball and cleans the sides of the bowl. If sticky, add flour 2 tablespoons at a time until smooth and supple.
- First Rise: Lightly grease a bowl with olive oil. Place the dough ball in the bowl, turning to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
- Prepare Baking Sheets and Shape Pretzels: Prep two large rimmed baking sheets with parchment and non-stick spray or silicone mats. Punch down dough and divide into 10 equal pieces. Roll each into a 20-inch rope. Form each rope into an upside-down U, twist the ends twice, fold ends back up and press to form a pretzel shape. Place 5 pretzels per sheet, cover with plastic wrap, and let rise 20-30 minutes until puffy.
- Prepare Baking Soda Bath: In a large stockpot, bring 1 gallon of water to a boil. Remove from heat and carefully add baking soda, allowing water to settle and simmer gently over low heat.
- Boil Pretzels: Working in batches, place 1-2 pretzels into the simmering baking soda water for 1 minute, flipping halfway. Remove with a slotted spoon, drain excess water, and transfer back to the greased baking sheets.
- Bake Pretzels: Preheat oven to 400F. Bake pretzels for 12-15 minutes, rotating sheets halfway, until deep golden brown and internal temperature reaches 190F-200F.
- Prepare Garlic Butter Topping: In a small saucepan over low heat, melt butter. Add minced garlic and cook 1 minute without browning. Remove from heat and stir in dried parsley.
- Finish Pretzels: Brush each warm pretzel generously with the garlic butter mixture. Use a spoon to spread any leftover garlic bits on top. Sprinkle with grated parmesan and season with sea salt to taste.
Notes
- Use warm water not hotter than 115F to prevent killing yeast.
- Adjust flour as needed to get a supple dough; avoid making dough too stiff.
- Boiling pretzels in baking soda water gives them their distinctive chewy crust.
- Serve pretzels warm for best flavor and softness.
- Parmesan and garlic butter topping adds a savory punch; adjust garlic quantity to taste.
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
