Buttery, savory, garlic parmesan soft pretzels that are crisp on the outside and soft on the inside. These pretzels offer sophisticated flavor in a fun game-day form!
Yield:
12
Prep Time:1hour15minutes
Cook:15minutes
Please welcome the lovely Rachael from Eazy Peazy Mealz! She’s here to share this mouthwatering Garlic Parmesan Soft Pretzel recipe with you and will be sharing a new recipe every month. Please give her a warm welcome! -Tessa
I don’t know about you guys, but there is just something about a soft pretzel that takes me straight to a sporting stadium. Usually baseball, but really it could be any stadium. I am kind of a “Go Sports!” “Yay Team!” kind of girl. I like sports, but mostly participating in them. But one thing I LOVE is the food associated with sports. If I hear the word “meatballs” I immediately think “Tailgating”. I love a good game day spread. Tailgating, carbs, and the smell of stadium hot dogs, popcorn, and my all-time-favorite: Soft Pretzels!
My husband on the other hand can’t get enough sports, and my son follows right in his footsteps. I constantly get to hear the ESPN updates, and random facts about this player or that. I made the mistake of letting my son install the ESPN app to his iPod and so every time he gets a notification, I get a very excited boy telling me whatever it was he just read from the screen. The upside is, he is reading…A LOT!
But anyway, I like sports, I LOVE food. And soft pretzels rate pretty high on my list. There is just something so good about a nice crispy outside, and a pillowy soft inside, with the tang of salt, and the various dipping sauces that makes my mouth water! I typically go for the sweet over the savory, so when I was making these soft pretzels I made a few different versions, one with cinnamon and sugar. But I kept coming back to the idea of a garlic parmesan pretzel. It just sounded so good. And so I went to work, and these beauties were the result!
I like to make my soft pretzels a little smaller than what you would find at the stadium. I have kids, and thought these would be a fun after school snack, but didn’t want them to be too full for dinner. So I divided my dough into 12 evenly sized balls (You can use a kitchen scale to make sure they are exact), and rolled them out!
My whole family loved them, and I hope you will too.
Don’t they just look so great? Well here are a few tips to help you get great results:
Knead: You need to knead. This lets the gluten develop, which in turns helps them be stretchy and elastic so you can get a nice pretzel shape.
Baking Soda Bath: Don’t be afraid of this step. It is really easy, and makes a big difference in getting that crispy outside with the soft inside. Just remember to do them one at a time.
Egg wash: This helps them brown up. Don’t skip it!
Bonus: Brush them with melted butter after removing from oven for even more delicious flavor!
Buttery, savory, garlic parmesan soft pretzels that are crisp on the outside and soft on the inside. These pretzels offer sophisticated flavor in a fun game-day form!
Ingredients
Pretzel Dough
1 1/2cupswarm water
1tablespoonwhite sugar
2teaspoonssalt
1tablespoonactive dry yeast
4-4 1/2cupsflour
1tablespooncorn starch
4tablespoons(2 ounces) melted butter
1/2cupParmesan cheese
1/4cupJohnny's Garlic Spread and Seasoning (*or use 1 1/2 Tbs garlic salt)
1/2tablespoonvegetable oil
Baking Soda Bath
9cupswater
2/3cupbaking soda
Egg Wash
1large egg
1tablespoonwater
Salt for garnish (Large crystals)
Directions
Combine water, sugar, salt, and active dry yeast in a stand mixer
Let yeast proof by letting it stand for about 5 minutes. When it starts to foam, move to next step.
Using a kneading hook attachment, turn your mixer on, and slowly add flour, corn starch, and melted butter a little at a time.
Mix on low to combine ingredients.
Add in parmesan cheese and garlic spread and let combine
Increase to medium speed, and knead for 5-7 minutes, until dough pulls away from the sides of the bowl. Kneading allows the gluten to develop, so do not skip this step.
Remove from bowl, put a little oil in bowl, and put dough back in, cover, and let rise until double in size.
Preheat oven to 450 degrees F
Line sheet with parchment paper
Bring 9 cups of water and baking soda to a boil in a large pot.
Divide dough into 12 even balls, and form into pretzel twists
Once water is boiling, place each twist, one at a time, into boiling water for 30 seconds.
Remove, and put on cookie sheet, about an inch or so apart, and continue until all pretzels have had a water bath.
Beat egg yolk and water together and brush over top of pretzels with a pastry brush
Sprinkle with large crystal salt and bake 13-17 minutes until golden brown.
Hi, I'm Rachael, mom to 4 little ones, and lover of all things food. I believe families should eat together, but know there is a lot of hassle and stress around dinner time. I try to make it easy peasy by making great food that is simple to make!
Taylor @ Food Faith Fitness — January 19, 2015 at 5:36 am
Excited to see Rachel here!! Love that girl!
AND, I almost love these pretzels more. Can you go wrong with soft, bready goodness and cheese?
Definitely not. Pinned!
I am just curious if you would be able to provide a substitute for the Johnny’s Garlic Spread and Seasoning in this recipe? I live in Canada and don’t seem to have access to it anywhere,
Anything you can suggest would be most helpful.
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Excited to see Rachel here!! Love that girl!
AND, I almost love these pretzels more. Can you go wrong with soft, bready goodness and cheese?
Definitely not. Pinned!
I have a soft spot for soft pretzels and these are RIGHT ON!
These look excellent!!! I am dying ti try these!
Looks SO good! Love me some soft pretzels!!
So excited to try these…I bet adding chives would make them even tastier!
Hi,
I am just curious if you would be able to provide a substitute for the Johnny’s Garlic Spread and Seasoning in this recipe? I live in Canada and don’t seem to have access to it anywhere,
Anything you can suggest would be most helpful.
Thanks!