Garlic Parmesan Soft Pretzels – The perfect homemade soft pretzels topped with garlic and parmesan! These pretzels are great served as an appetizer, snack, or side dish!
Garlic Parmesan Soft Pretzels
I love pretzels! They are something that I am constantly making them to serve with soup or as a simple snack. This version is one of my favorites to make because it has the perfect combination of garlic and parmesan on it. They are addicting and disappear so quickly!
Common Questions About Making Soft Pretzels
What are garlic parmesan soft pretzels?
Garlic parmesan soft pretzels are pretzels made from a yeasted dough that is twisted and boiled before being baked. They are then topped with grated parmesan and garlic powder before serving.
How many servings does this recipe make?
This recipe makes 16 mini pretzels.
How long do these pretzels last?
I suggest eating the pretzels immediately! If you have the toppings on them, they just get soggy when stored. If you really need to store them, leave the toppings off and top them before serving.
What other toppings could I use?
Want to try a topping other than garlic and parmesan? Give these a shot!
- Cinnamon sugar
- Butter
- Jalapeno cheddar
- Everything bagel seasoning
Do you have to boil soft pretzels?
Yes, boiling bagels is what gives them at signature chewy exterior. Without boiling the pretzels, you simply have pieces of bread on your hands.
What does the egg wash do?
Egg wash helps to give the pretzels a nice golden color.
Ingredient Notes –
- Water is the main wet ingredient in our pretzels– make sure it is between 100F and 110F (similar to hot bath water) so the yeast activates. You could swap the water for a light wheat beer if you like.
- Brown sugar gives the yeast an extra boost. Granulated sugar or honey will also work.
- Active dry yeast needs to be bloomed in warm water. If you have instant yeast on hand, feel free to skip Step 1 and mix all of the ingredients (water, yeast, sugar, flour, salt) together in Step 2.
- All purpose flour is great in this recipe but if you have bread flour on hand, that’s even better. When kneading the dough, try not to add too much additional flour as it can make the pretzels dry.
- Salt enhances the flavor of the pretzels. I highly recommend kosher salt over table salt in baking.
- Boiling the pretzels in baking soda and water helps create the classic pretzel exterior that we all love.
- An egg wash helps the pretzels brown but it also helps the salt stick.
- Butter helps the parmesan topping stick to the cooked pretzels.
- I highly recommend freshly grated parmesan in this recipe. It really makes a difference!
- Garlic powder adds a slight garlic flavor to the pretzels without being too overpowering.
Looking for more appetizer recipes? Check these out!
Garlic Parmesan Soft Pretzels
Garlic Parmesan Soft Pretzels - The perfect homemade soft pretzels topped with garlic and parmesan! These pretzels are great served as an appetizer, snack, or side dish!
Ingredients
For the Pretzels
- 1 cup warm water
- 1 tablespoon light brown sugar
- 2 teaspoons active dry yeast
- 2 1/4 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/4 cup baking soda
- 1 large egg
- Flake or coarse salt
For the Garlic Parmesan Topping
- 3 tablespoons melted butter
- 1 cup finely grated parmesan cheese
- 1/2 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 using a wooden spoon or your hands.
- Once the dough forms a rough balls, turn it out onto a lightly floured surface and knead 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" 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 sure 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 degree 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 power.
- These pretzels are best enjoyed immediately - I don't recommend storing them as they become soggy if kept in the refrigerator.
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