There's a certain alchemy that occurs when the robust flavor of garlic intertwines with the nutty, salty notes of Parmesan, especially when they come together in the form of a warm, soft pretzel. This easy garlic Parmesan pretzels recipe is one I've crafted after many a baking session, each time refining the balance of flavors and textures. I remember my first batch, where I was timid with the garlic, resulting in a pretzel that was whispering when it should have been singing. Through trial and error, I've discovered the perfect harmony of garlic and cheese that makes these pretzels a crowd-pleaser.
Inspired by a classic soft pretzel recipe and a love for all things garlic, I've experimented with various techniques and ingredient ratios to create a pretzel that's not only easy to make but also irresistibly delicious. I've learned that the key to a great pretzel is in the boil, a step that might seem intimidating at first but is essential for achieving that signature chewy crust and soft interior. Now, I'm excited to share my personal take on these savory twists, so you can enjoy the fruits of my pretzel pursuits.
Ingredients
- All-purpose flour — 4 cups (480g), plus more for kneading
- Granulated sugar — 1 tablespoon (12g)
- Instant yeast — 2 ¼ teaspoons (1 packet or 7g)
- Warm water — 1 ½ cups (355ml), around 110°F (43°C)
- Unsalted butter — 4 tablespoons (56g), melted and divided
- Garlic powder — 2 teaspoons
- Fresh garlic — 3 cloves, minced
- Grated Parmesan cheese — 1 cup (100g)
- Kosher salt — 1 teaspoon for dough, plus coarse salt for topping
- Baking soda — ⅔ cup (90g) for boiling water
- Egg — 1 large, beaten (for egg wash)
Instructions
- Start by activating the yeast. In the bowl of a stand mixer, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5 minutes, until it becomes frothy. This step is crucial; I've learned that if the mixture doesn't froth, your yeast is likely inactive, and your pretzels won't rise. It's a mistake I made early on, leading to disappointingly flat pretzels.
- Add 3 cups of flour, 2 tablespoons of melted butter, garlic powder, and 1 teaspoon of kosher salt to the yeast mixture. Using the dough hook attachment, mix on low speed until combined. Gradually add the remaining flour until a soft dough forms. I've found that adding the flour gradually is key to ensuring the dough isn't too dry or too sticky.
- Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until it's smooth and elastic. The first time I made these, I under-kneaded, and the texture wasn't quite right. Kneading is what develops the gluten, giving the pretzels their chewy texture.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size. I've discovered that a slightly warmed (but turned off) oven is the perfect spot for this, especially on cooler days when my kitchen isn't as warm.
- Preheat your oven to 450°F (232°C) and line two baking sheets with parchment paper. In a large pot, bring 10 cups of water to a boil. Slowly add the baking soda — be careful, as it will bubble up. The baking soda bath is what gives pretzels their distinctive flavor and texture, a step I never skip.
- Turn the risen dough out onto a clean surface and divide it into 12 equal pieces. Roll each piece into a long rope, about 22 inches long, and form into a pretzel shape. I remember my first pretzels looking more like abstract art than the classic twist, but practice makes perfect.
- One by one, gently drop the pretzels into the boiling water for 30 seconds, flipping halfway through. Remove them with a slotted spoon and place them on the prepared baking sheets. This boiling step is what sets pretzels apart from ordinary bread, creating that chewy exterior and helping them to brown in the oven.
- Brush each pretzel with the beaten egg, ensuring full coverage for a glossy finish. In a small bowl, mix the minced garlic with the remaining 2 tablespoons of melted butter, and drizzle over the pretzels. Then, sprinkle generously with grated Parmesan and a pinch of coarse salt. The garlic butter not only adds flavor but also helps the cheese and salt adhere to the pretzels.
- Bake for 12-14 minutes, or until golden brown. Keep an eye on them; oven temperatures can vary, and there's a fine line between perfectly golden and overdone. I've learned that rotating the baking sheets halfway through baking ensures an even color.
Substitutions
- Garlic powder — If you're out of garlic powder, onion powder can be used for a different but equally savory flavor profile. I've tried this in a pinch, and it was a pleasant variation.
- Unsalted butter — If you only have salted butter, use it and omit the teaspoon of kosher salt from the dough to balance the flavors.
Variations
- Everything Bagel Pretzels — For a twist, sprinkle the pretzels with everything bagel seasoning after the egg wash. It's a flavor-packed option that I adore for a change of pace.
- Cinnamon Sugar — For a sweet version, skip the garlic and Parmesan and instead brush the baked pretzels with melted butter and coat with a mixture of cinnamon and sugar. It's a dessert pretzel that's always a hit with kids.
Dietary Restrictions
- Dairy-free — Use a dairy-free butter alternative and omit the Parmesan cheese, or use a dairy-free cheese substitute if preferred.
Equipment
- Stand mixer with dough hook attachment
- Measuring cups and spoons
- Large pot for boiling pretzels
- Two baking sheets
- Parchment paper
- Slotted spoon
- Pastry brush
Storage and Reheating
- Store leftover pretzels in an airtight container at room temperature for up to 2 days. I've found that wrapping them in a paper towel before placing them in the container helps absorb any excess moisture and keeps them fresher.
- To reheat, warm the pretzels in a preheated 350°F (175°C) oven for about 5 minutes, or until heated through. They'll regain some of their original texture and flavor, making them almost as good as fresh.
Pro Tips
- Boiling technique — When boiling the pretzels, don't overcrowd the pot. Boil only a few at a time to ensure they cook evenly and maintain their shape.
- Garlic intensity — For a more intense garlic flavor, you can increase the amount of minced garlic in the butter topping. I've done this when I know my guests are garlic lovers, and it's always a hit.
- Pretzel shaping — If you're having trouble shaping your pretzels, try rolling the dough out into a rectangle and cutting it into strips. Then twist each strip and form it into a pretzel shape. This method can be easier for beginners.
