Homemade Garlic Parmesan Soft Pretzels Recipe
Homemade Garlic Parmesan Soft Pretzels offer a delightful combination of soft, chewy pretzel dough with a rich garlic butter glaze and a sprinkle of freshly grated Parmesan. These pretzels are boiled briefly in a baking soda bath for that signature pretzel crust and baked to golden perfection, making them an irresistible snack or appetizer.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 10 soft pretzels 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dough Ingredients
- 1 ½ cups warm water
- 2 1/4 teaspoons active dry yeast (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
Baking Soda Bath
- 10 cups water
- ½ cup baking soda
Toppings
- 6 tablespoons unsalted butter
- 2 – 3 garlic cloves, minced
- ⅓ cup freshly grated Parmesan cheese
- Flaky salt or kosher salt for sprinkling
- 1 – 2 tablespoons fresh parsley, chopped (optional, or 1 teaspoon dried parsley for garnish)
Instructions
- Activate Yeast: In a large stand mixer bowl, combine warm water, yeast, and sugar. Let it sit for 5-10 minutes until the mixture becomes bubbly, indicating the yeast is active.
- Make Dough: Add vegetable oil, flour, and salt to the yeast mixture. Using the dough hook attachment, knead for 7-10 minutes until you have a smooth, firm dough ball that is not sticky.
- Let Dough Rise: Shape the dough into a ball. Grease the stand mixer bowl with 1 teaspoon vegetable oil, return the dough to the bowl, cover, and let it rest in a warm place for 30 minutes until slightly puffed.
- Preheat Oven & Prepare Boiling Water: Preheat the oven to 425°F (218°C). In a large pot, bring 10 cups of water to a rolling boil. Line a baking sheet with parchment paper and set aside.
- Shape Pretzels: Turn dough onto a counter without flour to allow sticking, and cut into 10 equal pieces. Roll each piece into a 20-inch rope or longer. Form each rope into a pretzel shape by making a ‘U’, twisting the ends twice, and folding the twisted section down to the bottom. Press gently to seal.
- Prepare Baking Soda Bath: Once water is boiling, carefully add baking soda (it will fizz). Stir with a slotted spoon until dissolved.
- Boil Pretzels: Add 2-3 pretzels to the boiling baking soda water at a time, pressing them fully under the surface. Boil for 30 seconds, then remove with a slotted spoon and place on the prepared baking sheet. Immediately sprinkle with kosher salt. Repeat with remaining pretzels.
- Bake Pretzels: Bake in the preheated oven for 15-20 minutes or until the pretzels are deep golden brown and slightly crisp on the outside.
- Make Garlic Butter: While pretzels bake, melt butter in a small saucepan over medium heat. Add minced garlic and cook until the butter is melted and foamy and the garlic is fragrant, about 1-2 minutes. Remove from heat.
- Finish Pretzels: Once baked, brush each pretzel generously with the garlic butter. Sprinkle with freshly grated Parmesan cheese and, if desired, parsley. Serve warm and enjoy.
Notes
- Use fresh active dry yeast for best results and ensure water is warm but not hot to activate the yeast effectively.
- Do not flour the counter when shaping pretzels; the stickiness helps stretch the dough evenly.
- Boiling in baking soda water is crucial to achieve the pretzel’s signature chewy crust and brown color.
- For extra flavor, add a sprinkle of flaky salt right after boiling and before baking.
- Serve pretzels immediately for best texture; they are delicious fresh and warm.
- Optional parsley garnish adds color and a fresh note but can be omitted.
Keywords: soft pretzels, garlic parmesan pretzels, homemade pretzels, snack recipe, baked pretzels, garlic butter pretzels
