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Garlic Parmesan Pretzels

Garlic parmesan pretzels are soft homemade pretzels that are brushed with garlic butter and sprinkled with parmesan cheese. These savory pretzels make a great homemade snack or treat!

Prep Time
40 mins
Cook Time
40 mins
Additional Time
1 hr 20 mins
Total Time
2 hrs 12 mins
Servings: 10 pretzels
Calories: 334 kcal
Course: Snacks
Cuisine: American

Ingredients

Pretzel dough
  • 1 ¼ cups warm water 105F - 115F
  • 2 tablespoons brown sugar
  • 2 ¼ teaspoons instant yeast 1 packet
  • 4 - 4 ½ cups all purpose flour
  • 1 teaspoon salt
  • 3 tablespoons unsalted butter melted
  • olive oil for greasing
Baking soda soak
  • 3 heaping tablespoons baking soda
  • 4 quarts water
Topping
  • 6 tablespoons unsalted butter
  • 4 cloves garlic minced
  • 2 teaspoons dried parsley
  • 1/2 cup Parmesan Cheese grated
  • salt

Instructions

    Cup of Yum
  1. In a 2 cup liquid measuring cup, measure out 1 1/4 cups of warm water (105F-115F).
  2. Add the brown sugar and yeast and stir to combine. Set aside for 5-10 minutes until the top becomes very foamy and the yeast is activated.
  3. While the yeast is activating, measure out 4 cups of bread flour into the bowl of your stand mixer.
  4. Add the salt and stir to combine.
  5. Add the activated yeast, water, and melted butter to the flour and combine using your hands or a spoon until everything starts to come together and a shaggy dough forms. Make sure to scrape the bottom of the bowl so there are no large pockets of flour left in the bottom.
  6. Attach the dough hook to your mixer and knead the dough with the mixer on low for 8 minutes. The dough should come together into a ball and the sides of your bowl should be clean with no sticking. If the dough is too slack, add in more flour, 2 tablespoons at a time, until it comes together into a ball. Be careful not to add too much flour, as you want a nice smooth and supple dough.
  7. Remove the dough ball from the mixer and lightly grease a bowl with a small amount of olive oil.
  8. Add the dough ball back to the greased bowl and turn it over a few times to coat the dough ball in a small amount of oil, just to keep the surface from drying out.
  9. Cover the bowl with plastic wrap and set in a warm place until the dough has doubled in size, about 1 hour.
  10. While dough is rising, prepare 2 large rimmed baking sheets with parchment paper, and spray liberally with non-stick cooking spray or line with a silicone baking mat.
  11. Punch down the dough and place on a clean counter.
  12. Divide dough into 10 even pieces. Roll each piece into a rope, about 20 inches long.
  13. To make the pretzel shape, form the rope into an upside down U shape. Take the loose ends of the dough and wrap them around each other twice then fold the ends up to meet the top of the upside down U and press down lightly.
  14. Place 5 pretzels on each prepared sheet pan and cover with plastic wrap.
  15. Let the pretzels rise until noticeably puffy and bigger, about 20-30 minutes.
  16. While the pretzels are rising, fill a large stockpot with 1 gallon of water and bring to a boil.
  17. Remove from heat and add in the baking soda. Be careful, as this will cause the water to rise rapidly and may overflow the pot.
  18. Return the pot back to a burner set to low. The water should just barely be simmering.
  19. Preheat your oven to 400F. Line 2 baking sheets with parchment paper or silicone baking mats.
  20. Working in batches, place 1-2 pretzels in the water bath for 1 minute, turning them over half way through. Remove from the water bath with a slotted spoon or metal spider, draining off any excess water and place back into the well greased baking sheet. Continue until all pretzels have been soaked.
  21. Bake the pretzels in the oven for 12-15 minutes, rotating the sheet pans halfway through. The pretzels should be deep brown and the inside should register between 190F and 200F on an instant read thermometer.
  22. Remove pretzels to a wire rack to cool while you make the topping.
  23. Add the butter to a small saucepan set over a low heat. Once it has melted add the minced garlic and cook for one minute. Do not allow it to brown too much or burn or it will taste bitter.
  24. Remove the pan from the heat and add the dried parsley then mix to combine.
  25. Brush the top of each baked pretzel with the buttery garlic sauce. If there is any garlic left in the pan, use a small spoon to scoop it out and spread it on top of the pretzels.
  26. Sprinkle the grated parmesan and season to taste with sea salt.

Notes

  • Brown sugar: You could use an equal amount of granulated sugar in place of the brown sugar, or you could use 2 teaspoons of honey.
  • Yeast: Feel free to use active dry yeast in place of the instant yeast.
  • Butter: You can substitute salted butter and reduce the salt by 1/4 teaspoon. You could also use 2 tablespoons of olive oil in place of the butter.
  • Nutrition values are estimates. 

Nutrition Information

Serving 1pretzel Calories 334kcal (17%) Carbohydrates 47g (16%) Protein 9g (18%) Fat 12g (18%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.4g Cholesterol 30mg (10%) Sodium 420mg (18%) Potassium 102mg (3%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 354IU (7%) Vitamin C 0.4mg (0%) Calcium 88mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 10pretzels

Amount Per Serving

Calories 334

% Daily Value*

Serving 1pretzel
Calories 334kcal 17%
Carbohydrates 47g 16%
Protein 9g 18%
Fat 12g 18%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.4g 20%
Cholesterol 30mg 10%
Sodium 420mg 18%
Potassium 102mg 2%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 354IU 7%
Vitamin C 0.4mg 0%
Calcium 88mg 9%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.