Description
Homemade garlic parmesan soft pretzels combine classic German bakery techniques with bold Italian flavors. Salt-sprinkled dough knots deliver cheesy comfort perfect for snacking or sharing with friends.
Ingredients
Scale
- 5 cups (635 g) all-purpose flour
- 1 ½ cups (355 ml) warm water
- 8 tbsps (114 g) unsalted butter, melted (divided)
- 1 tbsp active dry yeast
- 1 tbsp brown sugar
- 2 tsp fine sea salt
- ⅔ cup baking soda
- 10 cups water
- 4 cloves garlic, minced
- ¼ tsp salt
- ¼ tsp garlic powder
- 1 tsp dried parsley
- ⅓ cup finely grated Parmesan cheese
Instructions
- Yeast Activation: Dissolve yeast in warm water with brown sugar, allowing the mixture to foam and become active for 5 minutes.
- Dough Preparation: Merge flour, salt, and melted butter into the yeast mixture, kneading until a smooth, elastic dough forms that cleanly separates from the mixing bowl’s sides.
- Shaping: Portion the dough into 10 pieces, rolling each into 20-inch ropes, then transforming them into classic pretzel shapes by creating a “U”, crossing ends, and pressing to seal the traditional twisted silhouette.
- Proofing: Cover pretzels and let them rest for 30 minutes, allowing gentle expansion and moisture retention.
- Baking Soda Bath: Briefly simmer pretzels in baking soda-infused water for 30 seconds per side to develop a rich, golden crust.
- Baking: Transfer pretzels to a preheated oven, rotating midway to ensure uniform golden-brown coloration and consistent texture.
- Garlic Butter Finish: Craft a fragrant butter mixture by warming minced garlic with butter, then incorporating salt, garlic powder, and fresh parsley.
- Final Touch: Brush warm pretzels generously with garlic butter and sprinkle abundantly with freshly grated Parmesan cheese.
- Serving: Present immediately to capture the peak of flavor and optimal texture.
Notes
- Activate Yeast Carefully: Warm water temperature is crucial; too hot kills yeast, too cold prevents activation. Aim for 110-115°F for perfect blooming.
- Master Dough Consistency: Knead until dough becomes smooth and elastic, pulling cleanly from bowl edges. Proper kneading develops gluten for ideal pretzel texture.
- Control Pretzel Shaping: Roll ropes evenly and gently to maintain uniform thickness. Consistent shape ensures balanced baking and professional appearance.
- Optimize Baking Soda Bath: Brief 30-second submersion creates signature pretzel crust. Maintains golden-brown exterior and enhances traditional chewy texture.
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Category: Snacks, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 208
- Sugar: 1 g
- Sodium: 414 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 16 mg