Soft Pretzel Garlic Knots
User Reviews
5
Soft Pretzel Garlic Knots
Description
Soft Pretzel Garlic Knots begin with an active yeast dough enriched by butter, sugar, and salt. The dough is kneaded well and allowed to rise until doubled. After resting, it is divided and rolled into ropes, then individually tied into knots. Boiling the dough knots in water with baking soda sets their characteristic chewy crust and pretzel flavor before baking.
The baked knots are brushed with a garlic butter mixture that includes minced garlic, garlic powder, salt, fresh parsley, and grated Parmesan cheese, which adds a flavorful coating. The result is a soft yet slightly chewy pretzel snack with a savory garlic aroma and a touch of herbaceous brightness from the parsley. These knots are best enjoyed warm.
This recipe provides a hands-on approach to making classic pretzel knots with a garlic twist that can work as an appetizer or snack. The combination of baking soda boiling and the garlic-Parmesan topping gives a distinctive flavor and texture.
Ingredients
For the Dough:
- 1 water warm, 1/2 cup, between 110-115 degrees F
- active dry yeast 0.25 ounce package
- 1 granulated sugar 1/2 tablespoon
- 1 salt 3/4 teaspoon
- 4 all-purpose flour 1/3 cup (520 grams
- 6 tablespoons butter unsalted, very soft
Cooking Liquid:
- 10 cups water
- 3/4 cup baking soda 3/4 cup
Egg wash:
- 1 egg large, beaten
- 2 teaspoons water
For the garlic coating:
- 1 unsalted butter 4 ounces, melted
- 5 cloves garlic minced
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/2 cup parsley fresh, minced
- 1/4 cup Parmesan Cheese grated
Instructions
For the Dough:
- In a large glass measuring cup, combine water, yeast, and sugar. Let stand for 10 minutes, or until mixture begins to foam.
- Pour the yeast mixture into the bowl of a stand mixer fitted with the dough hook attachment.
- Add the salt, flour, and butter and knead on medium-speed for 12 minutes.
- Cover dough with a warm damp cloth and place in a warm area of your house to rise for an hour, or until the dough has doubled in size.
Shape the Knots:
- Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces.
- Place each round of dough onto a piece plastic wrap and let them rest for 10 minutes.
- Dust the top of each round of dough with a light sprinkling of flour and, using a sharp knife, slice each into quarters. Then slice each quarter in half. You should have 16 pieces of dough.
- Roll out each quarter into an 8" rope, then tie it into a knot. Place the knots on the prepared baking sheets, cover loosely with plastic wrap, and set aside for 20 minutes. The knots will rise more during this time.
Assembly and Cooking:
- Preheat oven to 425 degrees (F). Line two large baking sheets with parchment paper; set aside.
- Add water and baking soda to a large pot and bring to a boil.
- Place pretzel knots, one at a time, into the boiling cooking liquid. Cook for 30 seconds each.
- Remove pretzel knots with a slotted spoon, allowing any excess water to drip back into the pot before transferring back onto the prepared baking sheet. Repeat with all pretzel knots.
- Once all pretzels have been boiled, brush the top of each with egg wash.
- Place the pan in the oven and bake for 18 to 20 minutes, or until deeply golden brown.
- Cool on the baking sheet for 5 minutes before topping with garlic butter. Serve warm.
For the Garlic Coating:
- Melt the butter in a small pan over medium-low heat. Add in the garlic and simmer for 1-2 minutes, or until fragrant (be sure not to over cook it here).
- Add in the salt, garlic powder, and parsley, and stir to combine. Taste to season (add more salt, if needed), then remove from heat.
- Brush the freshly baked knots with the garlic coating. Sprinkle with cheese and serve warm!
User Reviews
Overall Rating
5
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