Garlic Herb Parmesan Pretzel Twists
User Reviews
5
Garlic Herb Parmesan Pretzel Twists
Description
This recipe begins by activating active dry yeast with warm water, sugar, and kosher salt. All-purpose flour, melted butter, Italian seasoning, minced garlic, and grated Parmesan cheese are incorporated and kneaded to create a smooth, elastic dough. After proofing until doubled in size, the dough is divided and shaped into twists.
The twists are boiled briefly in a hot water and baking soda bath, which develops the traditional pretzel crust and deep brown color when baked at 450°F. Brushing with egg yolk wash and sprinkling with pretzel salt enhances the exterior shine and flavor. The baked twists have a tender crumb and chewy exterior with aromatic garlic, herbs, and sharp Parmesan throughout.
These pretzel twists are ideally served warm with marinara sauce for dipping, combining soft savory dough with flavorful seasoning and a slight crust from the soda bath. The recipe includes the essential baking soda dip, which is key for authentic pretzel coloration and texture.
Ingredients
- 1 ½ cups warm 110 to 115 degrees F water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast
- 22 ounces all-purpose flour approximately 4 ½ cups
- 2 ounces butter melted, unsalted
- 2 tablespoons Italian seasoning
- 6 cloves garlic minced
- ½ cup Parmesan Cheese grated
- vegetable oil for pan
- 10 cups water
- ⅔ cup baking soda
- 1 egg large, yolk, beaten with 1 tablespoon water
- pretzel salt
- marinara sauce for dipping
Instructions
- Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour, butter, italian seasoning, garlic and parmesan and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
- Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside. Meanwhile, bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
- In the meantime, turn the dough out onto a lightly oiled work surface and divide into 10 equal pieces. Applying even pressure, roll out each piece of dough into an 18- to 20-inch rope. Fold each rope in half, twisting the two pieces around one another and pressing the ends together. Twist the bottom end around the top, feeding it through the top hole and pressing to secure. Return the twists to the cookie sheet. Place onto 2 parchment-lined and sprayed half sheet pan. (if you have one, a silpat sheet works best as there’s no possible chance for sticking)
- Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Notes
- The baking soda dip is essential for achieving authentic pretzel color and crust; do not skip this step.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10pretzels
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
| Carbohydrates | 51g | 17% |
| Protein | 9g | 18% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 36mg | 12% |
| Sodium | 2759mg | 115% |
| Potassium | 106mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 229IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 85mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
