Filed Under: Bread | Snack

Garlic Parmesan Soft Pretzels

Recipe By Rachael Yerkes
  |  
January 19th, 2015

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: 1 hour 15 minutes

Cook: 15 minutes

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

Garlic Parmesan Pretzels

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!

In process soft pretzels

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.

parmesan soft pretzel

Don’t they just look so great? Well here are a few tips to help you get great results:

  1. 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.
  2. 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.
  3. 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!

If you love soft pretzels as much as I do, be sure to check out these Sun Dried Tomato and Cheese Stuffed Soft Pretzel.

How to make
Garlic Parmesan Soft Pretzels

Yield: 12
Prep Time: 1 hour 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes
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 1/2 cups warm water
  • 1 tablespoon white sugar
  • 2 teaspoons salt
  • 1 tablespoon active dry yeast
  • 4-4 1/2 cups flour
  • 1 tablespoon corn starch
  • 4 tablespoons (2 ounces) melted butter
  • 1/2 cup Parmesan cheese
  • 1/4 cup Johnny's Garlic Spread and Seasoning (*or use 1 1/2 Tbs garlic salt)
  • 1/2 tablespoon vegetable oil

Baking Soda Bath

  • 9 cups water
  • 2/3 cup baking soda

Egg Wash

  • 1 large egg
  • 1 tablespoon water
  • Salt for garnish (Large crystals)

Directions

  1. Combine water, sugar, salt, and active dry yeast in a stand mixer
  2. Let yeast proof by letting it stand for about 5 minutes. When it starts to foam, move to next step.
  3. Using a kneading hook attachment, turn your mixer on, and slowly add flour, corn starch, and melted butter a little at a time.
  4. Mix on low to combine ingredients.
  5. Add in parmesan cheese and garlic spread and let combine
  6. 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.
  7. Remove from bowl, put a little oil in bowl, and put dough back in, cover, and let rise until double in size.
  8. Preheat oven to 450 degrees F
  9. Line sheet with parchment paper
  10. Bring 9 cups of water and baking soda to a boil in a large pot.
  11. Divide dough into 12 even balls, and form into pretzel twists
  12. Once water is boiling, place each twist, one at a time, into boiling water for 30 seconds.
  13. Remove, and put on cookie sheet, about an inch or so apart, and continue until all pretzels have had a water bath.
  14. Beat egg yolk and water together and brush over top of pretzels with a pastry brush
  15. Sprinkle with large crystal salt and bake 13-17 minutes until golden brown.
  16. Allow to cool for 5-10 minutes, then serve.

Recipe Notes

Rachael Yerkes at Eazy Peazy Mealz
Course: Appetizer
Cuisine: American

About Rachael...

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!

Find Rachael on  

Leave a Comment & Rating

Add a Review or Question

*Please select a rating to complete your comment.

  1. #
    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!

  2. #
    Erin | Well Plated — January 19, 2015 at 6:53 am

    I have a soft spot for soft pretzels and these are RIGHT ON!

  3. #
    Gaby — January 19, 2015 at 2:35 pm

    These look excellent!!! I am dying ti try these!

  4. #
    Nicole ~ Cooking for Keeps — January 19, 2015 at 5:27 pm

    Looks SO good! Love me some soft pretzels!!

  5. #
    Erika S. — January 24, 2015 at 7:53 pm

    So excited to try these…I bet adding chives would make them even tastier!

  6. #
    Catherine — March 31, 2015 at 8:59 am

    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!

Join the Handle the Heat Community

Join the Handle the Heat Community
Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!

Instagram

As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed
BLACK FRIDAY BAKING BUNDLE (50% OFF) BLACK FRIDAY BAKING BUNDLE   BUY NOW!
close
open