Description
Homemade soft pretzels brushed with savory garlic butter and topped with grated Parmesan cheese, perfect as a delicious snack or appetizer with a golden-brown crust and tender inside.
Ingredients
Scale
- 1 ¼ cups warm water (105°F – 115°F)
- 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)
- 3 heaping tablespoons baking soda
- 4 quarts water
- 6 tablespoons unsalted butter
- 4 cloves garlic (minced)
- 2 teaspoons dried parsley
- ½ cup Parmesan cheese (grated)
- Salt, to taste
Instructions
- In a 2-cup liquid measuring cup, combine 1 ¼ cups warm water with brown sugar and instant yeast. Stir together and let sit 5-10 minutes until the mixture is very foamy, indicating the yeast is active.
- While yeast activates, place 4 cups flour and salt into the bowl of a stand mixer and stir to combine.
- Add the activated yeast mixture and melted butter to the flour. Stir by hand until a shaggy dough forms, making sure to scrape the bowl bottom to incorporate all flour.
- Attach a dough hook to the mixer and knead on low speed for 8 minutes. The dough should form a smooth, supple ball that pulls away from the bowl sides. If too sticky or slack, gradually add more flour 2 tablespoons at a time.
- Remove dough, lightly grease a bowl with olive oil, place dough inside and turn to coat. Cover with plastic wrap and place in a warm spot until doubled in size, about 1 hour.
- Line two large rimmed baking sheets with parchment paper or silicone mats and lightly spray with non-stick cooking spray.
- Punch down the risen dough on a clean surface and divide into 10 even pieces. Roll each piece into a 20-inch rope. Shape each rope into an upside-down U, twist ends around each other twice, then fold ends up to meet the top and press gently to seal.
- Place 5 pretzels on each sheet, cover with plastic wrap, and let rise for 20-30 minutes until puffed.
- In a large pot, bring 1 gallon of water to boil. Remove from heat and stir in baking soda, which may cause bubbling. Return pot to low heat to maintain a gentle simmer.
- Working in batches, lower 1-2 pretzels into the baking soda bath for 1 minute, turning halfway through. Remove with a slotted spoon, drain excess water, and place back on greased baking sheets.
- Preheat oven to 400°F. Bake pretzels for 12-15 minutes, rotating pans halfway through, until deep golden brown and internal temperature reads 190°F to 200°F.
- While pretzels bake, melt butter over low heat in a small saucepan. Add minced garlic and cook for 1 minute without browning. Remove from heat, stir in parsley.
- Remove baked pretzels to a wire rack to cool slightly. Brush tops generously with garlic butter mixture, scoop out extra garlic from the pan and spread on pretzels. Sprinkle grated Parmesan and season with sea salt to taste.
Notes
- Prep Time: 52 minutes
- Cook Time: 12-15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel
- Calories: 334
- Sugar: 1g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 30mg