Description
This Garlic Parmesan Pretzels recipe yields 16 deliciously soft and flavorful mini pretzels topped with melted butter, garlic powder, coarse salt, and finely grated Parmesan cheese. Perfect as a snack or appetizer, these pretzels combine a classic soft pretzel dough with a savory cheesy garlic finish.
Ingredients
Scale
Dough
- 1 cup water (227 grams, lukewarm 100-110°F)
- 1 tablespoon brown sugar (13 grams)
- 2¼ teaspoons active dry yeast (7 grams or 1 envelope)
- 2¼ cups all-purpose flour (270 grams)
- 1 teaspoon kosher salt (3 grams)
- ¼ cup baking soda (72 grams)
- 1 large egg (50 grams)
Topping
- 3 tablespoons unsalted butter (42 grams, melted)
- 1 cup finely grated Parmesan cheese (113 grams)
- ½ teaspoon garlic powder
- 1 tablespoon coarse salt (10 grams)
Instructions
- Activate the yeast: In a small bowl, combine lukewarm water, brown sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy and bubbles form, indicating that the yeast is active.
- Make the dough: In a large mixing bowl, combine the flour and kosher salt. Add the activated yeast mixture and mix together until a rough dough forms. Knead the dough on a lightly floured surface for about 7-10 minutes until smooth and elastic.
- First rise: Place the dough in a lightly greased bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1 hour or until it doubles in size.
- Preheat oven and prepare baking soda bath: Preheat your oven to 425°F (220°C). In a large pot, bring about 10 cups of water to a boil and carefully add the ¼ cup of baking soda. Reduce the heat to maintain a simmer.
- Shape the pretzels: Punch down the risen dough and divide it into 16 equal pieces. Roll each piece into a rope approximately 15 inches long, then shape each rope into a classic pretzel by forming a U, crossing the ends over twice, and pressing them onto the bottom of the U.
- Baking soda bath: Using a slotted spatula, carefully dip each pretzel into the simmering baking soda bath for about 20-30 seconds. This step gives the pretzels their signature chewy crust. Remove and place on a parchment-lined baking sheet.
- Egg wash and toppings: Beat one large egg and brush each pretzel generously to help with browning and toppings adhesion. Sprinkle each pretzel with coarse salt, garlic powder, and a generous amount of finely grated Parmesan cheese.
- Bake the pretzels: Bake in the preheated oven for 12-15 minutes until the pretzels are golden brown and the cheese is slightly melted and crisp on the edges.
- Butter glaze: While the pretzels bake, melt 3 tablespoons of unsalted butter. Once baked, brush the warm pretzels with the melted butter for extra richness and flavor.
- Serve: Let the pretzels cool slightly on a wire rack and serve warm for the best texture and taste.
Notes
- Use lukewarm water for activating the yeast to ensure it blooms properly; too hot or cold will affect the yeast activity.
- The baking soda bath is essential for developing the characteristic pretzel crust and flavor.
- You can substitute coarse salt topping with flaky sea salt if desired.
- Store leftovers in an airtight container at room temperature and reheat in an oven to regain crispness.
- For a spicy twist, add a pinch of cayenne pepper to the garlic powder before topping.
