Garlic Parmesan Pretzels Recipe

4.50 from 2 votes

I absolutely love making Garlic Parmesan Soft Pretzels at home. My homemade pretzels are golden and crispy on the outside and soft from inside. Rich garlic, butter, and parmesan topping makes them completely irresistible.

Prep Time30

Cook Time15

Rise Time1 30

Total Time2 15

Course: Appetizer

Cuisine: American

Servings: mini pretzels

Author: Becky Hardin

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

Notes

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