Garlic Parmesan Soft Pretzels

Gather the pretzel ingredients - * Yeast * Brown sugar * Water * Flour * Salt * Baking soda * Egg

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.

Transfer the dough to a lightly oiled bowl and place it in a warm place to rise until doubled in size - about 90 minutes.

– 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.

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 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.

Gather the topping ingredients - * Butter * Parmesan * Garlic powder

–  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.

Full recipe at