Garlic Parmesan Soft Pretzels
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Prep Time 20 mins | Bake Time 12mins | Proof time 90 mins | Total Time 2 hours 2 mins
Because plain pretzels are fine… but garlic parmesan pretzels with cheese sauce are clearly better life choices.
What Are Garlic Parmesan Soft Pretzels?
Garlic Parmesan Soft Pretzels are fluffy, golden brown homemade pretzels with a chewy crust and soft interior, finished with a buttery garlic parmesan coating. They start with a classic yeast dough, get their signature texture from a quick baking soda bath, then bake until beautifully bronzed. The final brush of garlic butter and sprinkle of parmesan takes them from mall snack to bakery level indulgence. And the cheese sauce on the side makes them fully non negotiable.
Ingredients You Will Need
warm water
active dry yeast
brown sugar
unsalted butter
all purpose flour
garlic powder
kosher salt
baking soda
egg yolk
pretzel salt
fresh garlic
dried parsley
parmesan cheese
whole milk
cheddar cheese
Our Tips for your Garlic Parmesan Soft Pretzels
Don’t skip the baking soda bath. This is what gives pretzels their classic chewy exterior and deep golden color.
Make sure your yeast mixture is foamy before moving on. If it is not, your dough will not rise properly.
Roll the dough evenly so your pretzels bake at the same rate. Thick spots stay doughy while thin spots overbake.
Brush the garlic parmesan topping while the pretzels are still warm so it soaks in instead of sitting on top.
How to Store your Garlic Parmesan Soft Pretzels
Room temperature storage works best for short term. Let pretzels cool completely, then store in an airtight container or zip top bag for up to 2 days. Reheat in the oven at 300°F until warm to bring back softness.
For freezing, wrap each pretzel tightly in plastic wrap, then place in a freezer safe bag. Freeze for up to 2 months. Reheat straight from frozen at 325°F until warmed through. Store cheese sauce separately in an airtight container in the fridge for up to 4 days and reheat gently on the stovetop.
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Garlic Parmesan Soft Pretzels
Because plain pretzels are fine… but garlic parmesan pretzels with cheese sauce are clearly better life choices.
Ingredients
- 1 ½ cups warm water
- 2 teaspoons active dry yeast
- 6 tablespoons brown sugar, divided
- 4 tablespoons unsalted butter, melted and cooled
- 1 tablespoon garlic powder
- 1 teaspoon kosher salt (I used Celtic Kosher™)
- ½ cup baking soda
- 9 cups water
- 1 egg yolk
- 1 tablespoon water
- 1-3 tablespoons pretzel salt
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- ¼ teaspoon kosher salt (I used Celtic Kosher™)
- ¼ teaspoon garlic powder
- 1 teaspoon dried parsley
- ⅓ cup finely grated parmesan cheese
Instructions
- Bloom the Yeast: In a large bowl, combine warm water, yeast, and 1 tablespoon of brown sugar. Let sit for 5 to 10 minutes until foamy.
- Make the Dough: Add the remaining brown sugar, melted butter, flour, garlic powder, and salt. Mix until a dough forms, then knead for 8 to 10 minutes until smooth and elastic.
- First Rise: Place dough in a lightly greased bowl, cover, and let rise for 1 to 1 ½ hours until doubled in size.
- Shape the Pretzels: Divide dough into 8 equal pieces. Roll each into a long rope and shape into pretzels. Place on a parchment lined baking sheet and let rest for 20 to 30 minutes.
- Prepare the Baking Soda Bath: Bring water and baking soda to a gentle boil in a large pot. Carefully lower each pretzel into the bath for 20 to 30 seconds, flipping once. Transfer back to the baking sheet.
- Egg Wash and Salt: Whisk egg yolk with 1 tablespoon water. Brush over each pretzel and sprinkle with pretzel salt.
- Bake: Bake at 450°F for 10 to 12 minutes until deep golden brown.
- Make the Garlic Parmesan Topping: In a bowl, mix melted butter, garlic, salt, garlic powder, parsley, and parmesan. Brush generously over warm pretzels.
- Serve: Serve pretzels warm with cheese sauce on the side.
Notes
- Dough Texture Matters: A soft dough leads to a tender interior. Adding too much flour during kneading will result in dense pretzels.
- Rest Before Boiling: Allowing the shaped pretzels to rest helps them puff evenly and prevents flat spots during boiling.
- Make it with Cheese Sauce: In a saucepan over medium heat, melt 1Tbsp butter and whisk in 1 Tbsp all purpose flour. Cook for 1 minute, then slowly whisk in 1 cup(240g) whole milk. Cook until thickened, then remove from heat and stir in 1 cup (115 g) cheddar cheese and salt until smooth.
- “Whether you eat or drink or whatever you do, do it all for the glory of God.” 1 Corinthians 10:31
