Garlic Parmesan Soft Pretzels
User Reviews
4.9
94 reviews
Excellent
Garlic Parmesan Soft Pretzels
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Garlic Parmesan Soft Pretzels are made from a dense yeast dough enriched with melted butter and brown sugar. The dough is kneaded until smooth and shaped into pretzels without prior rising. After boiling briefly in a baking soda bath for texture, the pretzels are baked and then brushed with a garlic butter mixture including melted butter, minced garlic, garlic powder, dried parsley, salt, and Parmesan cheese. This produces pretzels with a tender crumb and a flavorful garlicky crust.
Description
This recipe creates soft pretzels with a dough composed of active dry yeast, brown sugar, warm water, all-purpose flour, salt, and melted butter. After proofing the yeast mixture briefly, the dough is mixed and kneaded until elastic. Instead of allowing the dough to rise before shaping, it is divided, rolled into ropes, and twisted into pretzel shapes directly.
The shaped pretzels undergo a baking soda bath to develop characteristic color and chewiness before baking at 400°F on parchment-lined sheets. Once baked, a garlic parmesan topping—made from melted butter, minced garlic, garlic powder, parsley, salt, and Parmesan cheese—is brushed on to add rich flavor and a savory crust.
This yields pretzels with a soft, chewy interior accented by a fragrant garlic and cheese exterior. Ideal as a snack or appetizer, they can be enjoyed fresh or reheated.
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Ingredients
For the pretzels:
- 1 tablespoon active dry yeast
- 1 tablespoon brown sugar
- 1 1/2 cups water divided, 355 grams, warm, about 110°F
- 5 cups all-purpose flour 635 grams
- 2 teaspoons salt fine sea salt
- 4 tablespoons unsalted butter melted, 57 grams
For baking soda bath:
- 2/3 cup baking soda
- 10 cups of water
For the garlic Parmesan:
- 4 tablespoons unsalted butter melted
- 4 cloves garlic minced
- 1/4 teaspoon salt add more or less to taste
- 1/4 teaspoon garlic powder
- 1 teaspoon parsley dried
- 1/3 cup Parmesan Cheese finely grated
Instructions
- Preheat the oven to 400°F. Line two baking sheets with parchment paper. Spray with nonstick cooking spray.
Make the dough:
- In the bowl of a stand mixer fitted with the dough hook, combine the yeast, sugar, and 1/4 cup of the water. Whisk to combine. Let stand for 5 minutes or until frothy.
- Add the remaining 1 1/4 cups water, flour, and salt and stir to combine. On low speed, gradually pour in the melted butter.
- Increase speed to medium and knead for about seven minutes until the dough is elastic and completely smooth and doesn’t stick to the sides of the bowl or your hands. This will be a dense dough, so be careful not to step away from your mixer in case it decides to jump on the counter.
Shape the pretzels:
- There is no need to allow this dough to rise prior to shaping. Remove the dough to a clean work surface (do not flour). Divide into 10 equal pieces (each should be about 100 grams). Roll each piece against the counter or between your palms into about a 20-inch long log.
- Shape the log into a letter U. Cross the arms placing one over the other then twist them around each other once. Bring the ends down to the bottom of the U and gently press to stick. Place on two greased parchment-lined baking sheets. Repeat with all the dough portions.
- Cover and allow the shaped pretzels to rise for 30 minutes while you prepare the bath. The shaped pretzels should be slightly puffed before 'bathing.'
Prepare the baking soda bath:
- In a large pot, bring the baking soda and water to a soft boil. Once risen, boil the pretzels in small batches in the soda solution for 30 seconds, then flip and boil for an additional 30 seconds.
- Using a slotted spoon, remove the pretzels back to the prepared baking sheets. Using a paring knife, score two slices into the thickest part of each pretzel. Repeat until all pretzels have been bathed and scored.
Bake the pretzels:
- Bake both trays at 400°F for about 16 minutes, alternating the trays half through the baking time for even baking, until deeply golden brown. Bake for less time for softer pretzels and more time for crispier pretzels.
Prepare the topping:
- While the pretzels bake, melt the butter in a small saucepan set over medium-low heat. Add the garlic and cook, stirring frequently, until fragrant, 1 to 2 minutes. Add the salt, garlic powder, and parsley and stir to combine.
- Brush hot pretzels all over with the garlic butter mixture. Sprinkle generously with the Parmesan cheese. Serve warm.
Genuine Reviews
User Reviews
Overall Rating
4.9
94 reviews
Excellent
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