I absolutely love making Garlic Parmesan Soft Pretzels at home, golden and crispy on the outside and soft from inside, it is such a perfect savory snack. Rich garlic, butter, and parmesan topping makes them completely irresistible. Whether it is a game day or party or any gathering, my homemade pretzels steal the show and always disappear fast!
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
I love baking breads at home and my blog is filled with plenty of bread recipes, but these soft garlic pretzels are one of a kind. They are fun to bake!
Generously topped with Parmesan, slathered in garlic butter, and slight crunch on the outside gives way to the soft center – so good. Believe me- my soft pretzels are simple to make, even for beginner bakers and they taste as good as they look!
Garlic Parmesan Pretzels
Topped with an addictive mix of garlic and parmesan, these easy homemade soft pretzels will be gobbled up quick! Baked to perfection, they’re an awesome party snack, you’ll be amazed at how simple it is to whip up a batch of these twisty, golden brown beauties!
Looking for more game day treats? Why not also try my Best Guacamole Recipe Ever! and my Bacon Wrapped Tater Tots!
Ingredients for Garlic Parmesan Pretzels
For the Dough
- Water: The main wet ingredient in our pretzels– make sure it is between 100°F and 110°F (similar to hot bath water) so the yeast activates. You could swap the water for a light wheat beer if you like.
- Brown Sugar: Gives the yeast an extra boost. Granulated sugar or honey will also work.
- Active Dry Yeast: Needs to be bloomed in warm water. If you have instant yeast on hand, feel free to skip step 1 and mix all of the ingredients (water, yeast, sugar, flour, salt) together in step 2.
- All-Purpose Flour: Great in this recipe, but if you have bread flour on hand, that’s even better. When kneading the dough, try not to add too much additional flour as it can make the pretzels dry.
- Salt: Enhances the flavor of the pretzels. I highly recommend kosher salt over table salt in baking.
- Baking Soda: Boiling the pretzels in baking soda and water helps create the classic pretzel exterior that we all love.
- Egg Wash: Helps the pretzels brown but it also helps the salt stick.
For Serving
- Butter: Helps the parmesan topping stick to the cooked pretzels.
- Parmesan: I highly recommend freshly grated parmesan in this recipe. It really makes a difference!
- Garlic Powder: Adds a slight garlic flavor to the pretzels without being too overpowering
Soft Pretzel Topping Variations
These garlic parmesan soft pretzels are so tasty! But this pretzel recipe is super versatile, and you can change up the toppings to suit your preferences. Try these combos in place of the garlic parmesan topping:
- Classic: Leave the pretzels plain or toss with 3 tablespoons melted butter and 2 tablespoons sesame seeds.
- Cinnamon-Sugar: Top the pretzels with 3 tablespoons melted butter, 2 teaspoons cinnamon, and ½ cup granulated sugar. Serve with vanilla icing.
- Ranch: Top the pretzels with 3 tablespoons melted butter and 1 envelope of ranch seasoning mix. Serve with marinara sauce or ranch dressing.
- Pepperoni Pizza: After egg washing your pretzels, top with 5 or 6 pepperoni slices each and sprinkle with 1½ cups mozzarella cheese before baking. Serve with marinara sauce.
- Cheddar Jalapeño: Add ¼ cup drained and chopped pickled jalapeños to the dough in step 2. Top with 1 cup shredded cheddar cheese before baking.
- Double Chocolate: Add ¼ cup unsweetened cocoa powder to the dough in step 2 and knead in ¼ cup mini semisweet chocolate chips towards the end of step 3. Top with chocolate sprinkles, if desired, and serve with vanilla or chocolate icing.
How do I shape a pretzel?
Start by rolling a piece of dough out into a 6-inch long skinny rope. Next, take both ends of the rope in your fingertips and draw them together so the dough forms a circle. Twist the ends of the rope together once or twice, depending on your preference. Then bring the twisted end toward yourself and fold it down onto the bottom curve. Use a bit of water to stick the ends together if needed.
How to make baking soda bath for pretzels?
Boiling pretzel dough in baking soda causes it to instantly puff, creating a chewy interior. It produces pretzels with that characteristic deep golden brown and cracked appearance.
To make baking soda bath for pretzels you’ll need a large pot filled with 8-10 cups of water and 1/4 cup of soda. Bring water to the boil and slowly add baking soda. Stir gently until it dissolves. Boil your pretzels in batches for 30 seconds per side.
What does it mean to “bloom” yeast?
To bloom yeast means to dissolve it in warm liquid (often with a little bit of sugar) and leave it for a few minutes, or until foamy. Proofing yeast ensures that it is alive and vigorous enough to make your dough rise.
Tips For Success
- If you love the flavor of raw garlic, go for it! If not, I would suggest adding chopped garlic to the tops of the pretzels while they bake or sautéing some chopped garlic before adding it to the butter mixture.
- Kneading the dough with hand is key step to have those soft pretzels. Dough is done when you lightly push on the dough and it springs back.
- Baking soda bath gives that chewy texture and golden brown crust after baking, do not skip this.
How to Store and Reheat
Fully assembled, these garlic parmesan soft pretzels are best enjoyed on the day they are made. If you plan to save some for later, I recommend leaving the garlic-parmesan butter off until you’re ready to serve them so that they don’t become soggy.
Store leftover pretzels in an airtight container at room temperature for up to 2 days. To reheat, place in a 350°F oven for about 5 minutes, then toss in garlic-parmesan butter.
Make Ahead: Soft pretzel dough can be prepared up to 1 day in advance. Prepare the dough through step 4, but instead of proofing the dough on the countertop, place it tightly covered in the refrigerator overnight. Let come to room temperature for about 30 minutes before continuing with the recipe.
Freeze: I recommend freezing these garlic parmesan pretzels plain to avoid soggy pretzels. Freeze in a single layer on a baking sheet until solid, then transfer to an airtight container or Ziplock bag for up to 1 month. Reheat from frozen at 350°F for 10-12 minutes before tossing in garlic-parmesan butter.
Serving Suggestions
These bad boys are perfect on their own but they are also great for dipping! Dunk these homemade twisty pretzels in Tequila Lime Flaming Cheese Dip or Crockpot Queso Cheese Dip or Vegan Queso (Dairy Free Queso) or Easy Beer Cheese Dip Recipe, some of my fave dips that I love.
Warm, savory and utterly addictive, these homemade garlic parm soft pretzels are a slam dunk for game day!
5-Star Review
“I made this last night and it was the moistest chicken we’ve ever had. A bit of crispy and the flavor was wonderful. I didn’t have buttermilk and did add lemon juice to 1% milk. I am making it again today. Thank you for this recipe.” – Dawn
Garlic Parmesan Pretzels Recipe
Equipment
- Kitchen Scale (optional)
- Baking Sheet
Ingredients
For the Pretzels
- 1 cup water 227 grams, lukewarm (100-110°F)
- 1 tablespoon brown sugar 13 grams
- 2¼ teaspoons active dry yeast 7 grams (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
- 1 tablespoon coarse salt 10 grams, for topping
For the Garlic Parmesan Topping
- 3 tablespoons unsalted butter 42 grams, melted
- 1 cup finely grated Parmesan cheese 113 grams
- ½ teaspoon garlic powder
Instructions
For the Pretzels
- Bloom the yeast: In a large bowl, whisk the warm water and brown sugar together. Sprinkle over the yeast and set the bowl aside until the yeast is frothy, about 5 minutes.1 cup water, 1 tablespoon brown sugar, 2¼ teaspoons active dry yeast
- Add the flour and kosher salt. Stir until a shaggy dough forms (if you have a dough whisk, that is great here! If not, use a wooden spoon or your hands– not a regular whisk).2¼ cups all-purpose flour, 1 teaspoon kosher salt
- Once the dough forms a rough ball, turn it out onto a lightly floured surface and knead it for 3-4 minutes or until the dough is smooth and elastic. If you poke it gently, it should spring back.
- Transfer the dough to a lightly oiled bowl and place it in a warm place to rise until doubled in size, about 90 minutes.
- Once the dough has risen, preheat oven to 400°F.
- Turn the dough out onto a lightly floured surface and divide it into 16 equal pieces.
- Roll each piece out into a 6-inch long rope. Fold the rope into a U shape, cross the ends over each other and then flip the ends over the bottom of the U to create a classic pretzel shape. Gently pinch the seams to make sure the pretzel doesn’t unravel while boiling. Repeat with the remaining dough pieces.
- Bring a large pot of water to a rapid boil over high heat and very slowly add the baking soda. Stir until the baking soda is fully dissolved.¼ cup baking soda
- Boil the pretzels a few at a time for 30 seconds per side. Make sure not to overcrowd the pan.
- Remove the boiled pretzels to a parchment-lined baking sheet.
- Beat the egg with a small splash of water (about 1 tablespoon) to form an egg wash. Brush the top of each pretzel with egg wash and sprinkle it with coarse salt.1 large egg, 1 tablespoon coarse salt
- Bake for 12-15 minutes, or until the pretzels are golden brown.
To Serve
- The pretzels can be kept warm in a 200°F oven for up to 30 minutes.
- When ready to serve, toss the pretzels with melted butter and then sprinkle over the Parmesan and garlic powder. Toss to combine and serve immediately.3 tablespoons unsalted butter, 1 cup finely grated Parmesan cheese, ½ teaspoon garlic powder
Video
Becky’s Tips
- You can use granulated sugar or honey in place of the brown sugar.
- For a more flavorful pretzel, use wheat beer in place of the water.
- For chewier pretzels, use bread flour in place of the all-purpose flour.
- Kneading the dough with hand is key step to have those soft pretzels as it helps creating gluten in the dough. Dough is done when you lightly push on the dough and it springs back.
- Baking soda bath gives that chewy texture and golden brown crust after baking, do not skip this.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Soft Garlic Parmesan Pretzels
Bloom the yeast: In a large bowl add 1 cup of warm water, 1 tablespoon of brown sugar, and 2¼ teaspoons of active dry yeast. Whisk them together, cover it and set it aside for about 5 minutes or until yeast looks frothy.
Prepare the dough: Once yeast looks frothy, add 2¼ cups of all-purpose flour, and 1 teaspoon of kosher salt into the same bowl. Stir until a shaggy dough forms (if you have a dough whisk, that is great here! If not, use a wooden spoon or your hands– not a regular whisk).
Once the dough comes together into a rough ball, transfer it to a lightly floured surface and knead it for 3-4 minutes or until the dough is smooth and elastic. If you don’t have hand mixer, no worries, It’s time to show some upper body strengths, use your hands! It should spring back when you poke it slightly.
Transfer the dough to a lightly oiled bowl and place it in a warm place to rise until doubled in size, about 90 minutes.
Once the dough has risen and double in size, preheat the oven to 400°F.
Shape the Dough: Transfer the dough onto a lightly floured surface and divide it in 16 equal portions. Roll each piece into a 6-inch long rope. Fold the rope into a U shape, cross the ends over each other and then flip the ends over the bottom of the U to create a classic pretzel shape.
Gently pinch the seams to make sure the pretzel doesn’t unravel while boiling. Repeat the same with the remaining dough pieces.
Make Baking Soda Bath: Now that pretzels are shaped, boil them with baking soda water to get that perfect golden crust and signature chewy texture. Bring a large pot to a boil with 8-10 cups of water. Slowly add 1/4 cup of baking soda and gently stir until it is dissolved.
Add pretzels in batches, boil them for 30 seconds per side. Do not overcrowd the pan.
Prepare to bake: Remove the boiled pretzels to a parchment-lined baking sheet. In a small bowl beat 1 large egg with a small splash of water (about 1 tablespoon) to form an egg wash. Brush the top of each pretzel with egg wash and sprinkle it with 1 tablespoon coarse salt.
Bake for 12-15 minutes, or until the pretzels are golden brown. Keep them in a 200°F oven for up to 30 minutes.
Serve: Just before serving use 3 tablespoons of unsalted butter to brush them generously. Now you have 1 cup of finely grated Parmesan cheese, and ½ teaspoon of garlic powder, sprinkle them all over the baked soft pretzels and serve with your favorite dip.
With their cheesy and savory flavors, these garlic parmesan soft pretzels have become a favorite treat at our house! Even if you are new to baking, these will come out beautifully and – most importantly -they’ll taste awesome!
