Garlic Parmesan Soft Pretzels – Fresh soft pretzels mixed with herbs and Parmesan cheese for a tasty treat any time. Hand rolled pretzels copycat Auntie Anne’s. Perfect savory snack.
Gang, you all know I love me some dough, right? Pretzels are right up there with bread. I mean who can resist a warm soft pretzel? Not this Philly girl.
The only real debate is what’s better. Savory or sweet? I adore cinnamon and sugar and the German Soft Pretzels Sticks but the savory ones are equally amazing. Parmesan cheese is so versatile and goes well with so many things. And combined here with some herbs and garlic it makes a delightful tasty snack.
So what’s your favorite Soft Pretzel memory. Is it at a local fair? The baseball game?
Unfortunately being a Philly born and raised girl I have this memory of people standing on the street corners selling them 6 for $1. Yes, 6 for a buck. That’s a great deal. But now that I’m an adult it’s a memory I prefer to forget. But I’m forever grateful for the Philadelphia pretzel that was introduced in my life since the moment I could eat solid foods.
Because of that I’m forever and ever addicted to them. It’s hopeless. So if you’d like to join the hopeless cause give me a ring, holler, tweet, photo, shoutout or whatever else floats your boat. I’d love to hear from other hopeless Pretzel lovers like myself.
You’ll love these because:
- Made with real milk, they’re super soft.
- The dough is easy to work with and forgiving. Can’t make a pretzel shape to save your soul? Doesn’t matter. These taste good as bites and sticks too.
- The holy mackarel topping here is just perfect. Garlic, a bit of herbs and fresh Parmesan cheese.
- They’re savory and could even count as lunch.
P.S. I did make these with fresh Parmesan. Skip the ‘green can’ here and you’ll be glad you did! Hope you take the plunge and make them.
Til we meet and eat again,
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Garlic Parmesan Soft Pretzels
- 1 cup milk whole or 2%
- 1 package active dry yeast
- 3 tablespoons packed light brown sugar
- 2¼ cups all-purpose flour plus more for kneading
- 5 tablespoons unsalted butter melted
- 1 teaspoon table salt
- ⅓ cup baking soda
- 3 cups warm water
For Garlic Parmesan:
- 6 tablespoons grated Parmesan
- 2 ½ teaspoons garlic powder
- 2 teaspoons Italian seasoning
- In a small saucepan warm milk to 110 degrees. Sprinkle with yeast and let sit for 2 minutes.
- Pour into a medium bowl and mix in brown sugar and 1 cup of flour. Stir in 2 tablespoons of melted butter. Stir in remaining flour and salt. The dough will be very sticky. Dump dough out onto lightly floured surface and knead, add more flour as needed. Knead until dough is smooth and slightly sticky, about 5 minutes. Place in a greased bowl and let rise about 1 hour, until doubled.
- Stir together Parmesan, garlic and Italian seasoning to use later.
- Preheat oven to 450 degrees
- Deflate dough by punching it down and dump out onto lightly floured surface. Add 3 tablespoons of the garlic Parmesan mixture and continue to knead until thoroughly combined. Separate dough into 6 equal pieces. Roll and stretch each piece using both of your hands to form a long rope that's about 30 inches long.
- Form into a pretzel: Hold one end of the rope in each hand and cross the two ends. Cross them again to form a twist. Lay the twisted end over the opposite side of the rope and press gently to stick.
- In a shallow dish, dissolve the baking soda into the warm water. Gently and quickly dip each pretzel into the baking soda mixture. Place pretzels on a silicone or parchment paper lined baking sheet.
- Bake 10-12 minutes or until golden brown.
- Melt 3 tablespoons butter. Brush pretzels with butter on both sides. Sprinkle garlic Parmesan mixture over pretzels. Serve warm.
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