Description
These Garlic Parmesan Soft Pretzels are fluffy and soft on the inside with a crispy, buttery exterior, generously topped with garlic, Parmesan cheese, and herbs. Perfect as a savory snack or game day treat, they’re easy to make at home with a warm yeast dough, baked to golden perfection, and enhanced with a flavorful garlic butter glaze.
Ingredients
Scale
Dough Ingredients
- 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
Boiling Solution
- 2/3 cup baking soda
- 10 cups water
Topping Ingredients
- 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, combine the active dry yeast, brown sugar, and 1 cup of warm water (about 110°F). Let it sit for 5-10 minutes until the mixture becomes frothy. Then, add the all-purpose flour, fine sea salt, melted butter, and the remaining 1/2 cup warm water. Mix until a dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment on medium speed for 6-8 minutes.
- Let the Dough Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 45 minutes to 1 hour, or until it doubles in size.
- Preheat the Oven and Prepare Baking Sheets: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper and lightly spray them with nonstick cooking spray.
- Divide and Shape Pretzels: Once the dough has risen, punch it down and divide it into 10 equal pieces. Roll each piece into a long rope about 20–24 inches long, then shape each rope into a classic pretzel form by forming a U, twisting the ends twice, and folding them down to the base of the U.
- Prepare the Baking Soda Bath: In a large pot, bring 10 cups of water and the 2/3 cup baking soda to a boil. Once boiling, reduce heat to maintain a gentle boil.
- Boil the Pretzels: Carefully place each pretzel into the baking soda bath for about 30 seconds, one or two at a time, then remove with a slotted spatula and transfer to the prepared baking sheets. This step gives pretzels their signature chewy crust.
- Bake the Pretzels: Bake the pretzels in the preheated oven for 12-16 minutes or until they are golden brown.
- Make the Garlic Butter Topping: While the pretzels bake, combine the melted butter, minced garlic, salt, garlic powder, and dried parsley in a small bowl.
- Brush and Garnish: Immediately after baking, brush the warm pretzels generously with the garlic butter mixture and sprinkle evenly with the finely grated Parmesan cheese.
- Serve: Allow the pretzels to cool slightly, then serve warm for the best flavor and texture.
Notes
- For best results, make sure the water for activating the yeast is warm but not hot, ideally around 110°F.
- Boiling the pretzels in the baking soda solution before baking is crucial to achieve the classic chewy crust.
- You can adjust the garlic and Parmesan quantities to suit your taste preferences.
- These pretzels are best enjoyed fresh but can be reheated in the oven for a few minutes to regain crispiness.
- Substitute melted unsalted butter with clarified butter for a richer flavor if desired.
Nutrition
- Serving Size: 1 pretzel
- Calories: 280
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 20 mg
