Garlic Parmesan Pretzels Recipe

Course: Appetizer

Cuisine: American

Prep Time: 30

Cook Time: 15

Rise Time: 1 30

Total Time: 2 15

Servings: mini pretzels

Calories: 122kcal

Author: Becky Hardin

Golden and crispy on the outside, soft in the middle - these Garlic Parmesan Soft Pretzels are the ultimate game day snack or savory treat!

Print 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

Notes

Soft pretzel dough can be prepared up to 1 day in advance and refrigerated until ready to shape.
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.
Pretzel Variations
- For classic pretzels, leave the pretzels plain or toss with 3 tablespoons melted butter and 2 tablespoons sesame seeds.
- For cinnamon sugar pretzels, top the pretzels with 3 tablespoons melted butter, 2 teaspoons cinnamon, and ½ cup granulated sugar. Serve with vanilla icing.
- For almond crunch pretzels, brush the pretzels with 2 tablespoons of melted butter and top with almond sugar before baking. To make almond sugar, pulse ½ cup slivered almonds with 2 tablespoons granulated sugar in a food processor. Serve with vanilla icing.
- For ranch pretzels, top the pretzels with 3 tablespoons melted butter and 1 envelope of ranch seasoning mix. Serve with marinara sauce or ranch dressing.
- For pepperoni pizza pretzels, 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.
- For cheddar jalapeño pretzels, add ¼ cup drained and chopped pickled jalapeños to the dough in step 2. Top with 1 cup shredded cheddar cheese before baking.
- For vanilla bean pretzels, stir together 2 cups powdered sugar, 1 teaspoon vanilla bean paste, and ¼ cup whole milk. Dip the baked pretzels in the glaze before serving.
- For double chocolate pretzels, 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.

Storage: Store garlic parmesan soft pretzels in an airtight container at room temperature for up to 2 days or in the freezer for up to 1 month.

Nutrition