These garlic parmesan soft pretzels are soft and chewy with tons of earthy garlic and savory parmesan flavors.
Soft pretzels are one of the best snacks around! They’re sold almost everywhere: at the mall, sporting events, and street vendors.
Nothing is as irresistible as the smell of a freshly baked, warm, soft pretzel.
These garlic parmesan soft pretzels add a buttery, earthy, savory twist on a classic by adding some delicious garlic parmesan to the outside of an already perfect snack.
Have you ever made homemade pretzels before? It’s super easy and fun, and it’s a great activity for kids too!
Trust me, once you try these garlic parmesan soft pretzels, you’ll never go back to the ones at the mall again.
Table of Contents
Ingredients for garlic parmesan soft pretzels
For pretzels:
- Warm water – The warm water will help bloom the yeast.
- Brown sugar – Brown sugar will add a touch of sweetness and help feed the yeast.
- Active dry yeast – The yeast is what will help the dough rise and stay fluffy and light.
- All-purpose flour – A common baking ingredient that will make up the majority of our dough.
- Kosher salt – A necessary ingredient to help enhance all of the flavors.
- Baking soda – This will give the pretzels that classic flavor.
- Egg – An egg will give the pretzel a shiny exterior.
- Coarse salt – Coarse salt will be sprinkled on top for a salty bite.
For garlic parmesan sauce:
- Melted butter – This will help our seasonings stick to the pretzels.
- Grated Parmesan cheese – Parmesan will add a savory and salty bite.
- Garlic powder – Garlic powder will add earthiness to the pretzel.
How to shape a pretzel
Divide the dough into equal parts, and roll them out into ropes.
Take one rope, and make a U-shape.
Take the tops of the U, cross them over one another, and twist them twice.
Bring the ends down to the bottom of the U, and press them gently so they don’t unravel.
Viola! A pretzel!
Why do you boil soft pretzels?
Boiling soft pretzels is an important step in the pretzel-making process that gives them their distinctive texture and flavor.
AKA: if you want that characteristic brown color and crisp outer crust, boiling is a must!
Also, boiling the pretzels briefly helps to set the shape and prevents them from puffing up too much during baking.
Overall, boiling soft pretzels is a key step that contributes to their unique texture, flavor, and appearance.
What is the difference between active dry and rapid-rise yeast?
Active dry yeast needs to be bloomed in warm water and sugar in order to wake up the yeast to be used.
Rapid rise (it’s also called “instant yeast”) can be added straight away to dry ingredients and does not need to be bloomed in warm water and sugar before use.
Freeze ahead!
You can make these garlic parmesan soft pretzels ahead of time, so they’re ready when you are!
Simply make them as directed, but do not add the buttery topping!
Wrap the baked and cooled, plain pretzels in plastic wrap and place them in a freezer-safe bag. They can stay in the freezer for up to 2 months.
To thaw, simply let them thaw on the counter for an hour, or pop them in the microwave covered loosely with a damp paper towel for 30 seconds.
Then proceed to add the buttery garlic parmesan topping.
Storage and leftovers
Unfortunately, once dressed in the garlic parmesan topping, these are best eaten the day of.
More snack recipes
- Looking for an allergy-friendly dip? Try my Tahini-Free Hummus.
- Craving a tasty salsa for chips? Try my Mango Habanero Salsa.
- Need something sweet? Try my Peppermint Bark Popcorn.
- Want something for game day? Try my Air Fryer Buffalo Chicken Wontons.
Garlic Parmesan Soft Pretzels
Ingredients
For pretzels:
- 1 cup warm water 100-110 degrees F
- 1 tablespoon light brown sugar
- 2 teaspoons active dry yeast
- 2-¼ cups all-purpose flour
- 1 teaspoon kosher salt
- ¼ cup baking soda
- 1 large egg
- Flake or coarse salt
For garlic Parmesan topping:
- 3 tablespoons melted butter
- 1 cup finely grated parmesan cheese
- ½ teaspoon garlic powder
Instructions
For the Pretzels
- In a large bowl, whisk together the warm water and light brown sugar.
- Sprinkle over the yeast and set the bowl aside until the yeast is frothy, about 5 minutes.
- Next, add the flour and kosher salt. Stir until a shaggy dough forms. If you have a dough whisk, that is great here! If not, use a wooden spoon or your hands – not a regular whisk.
- Once the dough forms a rough ball, turn it out onto a lightly floured surface and knead it for 3-4 minutes or until the dough is smooth and elastic. If you poke it gently, it should spring back.
- Transfer the dough to a lightly oiled bowl and place it in a warm place to rise until doubled in size, about 90 minutes.
- Once the dough has risen, preheat your oven to 400 degrees F.
- Turn the dough out onto a lightly floured surface and divide it into 16 pieces.
- Roll each piece out into a 6-inch long rope.
- Fold the rope into a U shape, cross the ends over each other, and then flip the ends over the bottom of the U to create a classic pretzel shape.
- Gently pinch the seams to make the pretzel doesn’t unravel while boiling.
- Repeat with the remaining dough pieces.
- Bring a large pot of water to a rapid boil and very slowly add the baking soda. Stir until the baking soda is fully dissolved.
- Boil the pretzels a few at a time for 30 seconds per side. Make sure not to overcrowd the pan.
- Remove the boiled pretzels to a parchment-lined baking sheet.
- Beat the egg with a small splash of water (about 1 tablespoon) to form an egg wash.
- Brush the top of each pretzel with egg wash and sprinkle it with coarse salt.
- Bake for 12-15 minutes, or until the pretzels are golden brown.
To Serve
- The pretzels can be kept warm in a 200 degrees F oven for up to 30 minutes.
- When ready to serve, toss the pretzels with melted butter and then sprinkle over the parmesan and garlic powder.
- Toss to combine and serve immediately.
- These pretzels are best enjoyed immediately. I don’t recommend storing them as they become soggy if kept in the refrigerator.
Nutrition
