Introduction

Homemade Garlic Parmesan Soft Pretzels are a deliciously warm and savory treat perfect for snack time or gatherings. These pretzels boast a golden crust, fragrant garlic butter, and a generous sprinkle of parmesan cheese. Follow this easy recipe to enjoy bakery-style pretzels right from your kitchen.

The image shows four soft pretzels placed closely together on a round white plate resting on a white marbled textured surface. Each pretzel has a golden brown, shiny baked crust with a slightly darker brown where the dough twists and overlaps. They are generously topped with a thick layer of finely shredded white cheese that is unevenly spread, allowing the golden pretzel surface to show through in some places. Small specks of green herbs are sprinkled over the cheese, adding a touch of color and texture. The pretzels have a classic round shape with a small cut or twist at the sides, giving them a slightly rustic but appealing look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups warm water
2 ¼ teaspoons dry active yeast (or 1 packet)
1 tablespoon granulated sugar
1 tablespoon vegetable oil (plus more for greasing the bowl)
4 cups all-purpose flour
1 ½ teaspoons salt
Flaky salt or kosher salt for sprinkling
10 cups water (for boiling)
½ cup baking soda
6 tablespoons unsalted butter
2 – 3 garlic cloves, minced
⅓ cup freshly grated Parmesan cheese
1 – 2 tablespoons fresh parsley (chopped) or 1 teaspoon dried parsley (optional)

Instructions

Step 1: In a large stand mixer bowl, combine warm water, yeast, and sugar. Let it sit for 5–10 minutes until the yeast becomes bubbly.
Step 2: Add vegetable oil, flour, and salt to the yeast mixture. Using the dough hook attachment, knead for 7–10 minutes until the dough is smooth, firm, and not sticky.
Step 3: Shape the dough into a ball. Lightly grease the mixer bowl with 1 teaspoon vegetable oil, return the dough to the bowl, and cover. Let it rest in a warm place for 30 minutes.
Step 4: Preheat the oven to 425°F (220°C). Bring 10 cups of water to a rolling boil in a large pot. Line a baking sheet with parchment paper.
Step 5: Turn the dough onto a clean counter (do not flour it). Divide the dough into 10 equal pieces. Working one piece at a time, roll into a rope at least 20 inches long.
Step 6: Form each rope into a pretzel shape by making a “U,” twisting the ends twice, then folding the twisted part down onto the bottom of the “U.” Press gently to seal.
Step 7: Add the baking soda to the boiling water carefully—it will fizz. Use a slotted spoon to stir until dissolved.
Step 8: Boil 2–3 pretzels at a time for 30 seconds, flipping so they are fully coated. Remove with the slotted spoon and place on the baking sheet. Sprinkle immediately with a pinch of kosher salt.
Step 9: Bake pretzels for 15–20 minutes or until deeply golden with a slightly crisp crust.
Step 10: While baking, melt butter with minced garlic in a small saucepan over low heat until fragrant and foamy.
Step 11: Brush warm pretzels generously with garlic butter. Sprinkle with grated Parmesan and optional parsley. Serve warm and enjoy!

Tips & Variations

For extra flavor, add a pinch of smoked paprika to the garlic butter before brushing onto the pretzels.
Try using whole wheat flour instead of all-purpose for a nuttier taste and added fiber.
If you prefer a less salty snack, use less kosher salt or omit it entirely after boiling.
To make these pretzels even softer, wrap them in foil after baking for 5 minutes before serving.

Storage

Store leftover pretzels in an airtight container at room temperature for up to 2 days. To reheat, warm them in a 350°F (175°C) oven for 5–7 minutes. Avoid microwaving to preserve their soft yet crisp texture.

How to Serve

The image shows two soft pretzels with a golden-brown crust, each twisted into the classic knot shape. Each pretzel has a smooth, glossy surface with coarse salt crystals sprinkled on top, adding texture and sparkle. The pretzels rest on light tan parchment paper, showing subtle creases and a light sheen from a coating of butter or oil. The edges of the pretzels are slightly darker, with some spots showing a rich caramelized color, while the inner parts remain lighter, indicating a fluffy interior. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can knead the dough by hand on a clean surface for about 10–12 minutes until it becomes smooth and elastic.

What if I don’t have baking soda for boiling?

The baking soda bath is essential for creating the pretzel’s signature crust and flavor. If unavailable, you can try boiling in plain water, but the texture and color may not be the same.