Homemade Garlic Parmesan Soft Pretzels
Homemade garlic parmesan soft pretzels are so good straight from the oven! These soft pretzels are brushed with a quick garlic butter sauce and then sprinkled with freshly grated parmesan cheese for the best snack ever! The homemade pretzel dough takes about 15 minutes to mix together then it’s boiled in a baking soda bath to give it that distinct pretzel taste and texture.
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read the full disclosure here.
I don’t know about you but I love Auntie Anne’s pretzels. Grabbing a pretzel while walking around the mall aimlessly is such a top tier experience, but you don’t have to go to the mall to enjoy a warm soft pretzel whenever you want.
Even if you haven’t made homemade pretzels before it’s such an easy process. All you need to do is mix all-purpose flour with yeast, salt and warm water. Roll and shape the pretzels then boil them quickly in a water bath mixed with baking soda. Sprinkle with kosher salt then bake. From here, add whatever toppings you like!
These buttery garlic parmesan pretzels are filled with garlicky and cheesy flavors and are a must-have game day snack or savory appetizer! If you need another party idea, check out these Pizza Toasts and Air Fryer Potato Skins!
Recipe Ingredients
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Yeast – Dry active yeast is used to give a fluffy and chewy texture to the pretzels.
Baking soda – Used to boil the pretzels in. Replaces lye in traditional soft pretzels recipes. It’s important to give the pretzels that distinct pretzel flavor.
Flaky salt – I sprinkled coarse Kosher salt on the pretzels right before baking.
Garlic butter – Made with fresh minced garlic and melted butter. It’s brushed on the soft pretzels as soon as they come out of the oven.
Parmesan cheese – Freshly grated parmesan cheese. You could use asiago cheese instead or omit it.
Fresh or dried parsley (optional) – Used for garnish.
How to shape homemade pretzels
Step one. Start by dividing the dough into 10 sections. Take one section of dough, start from the middle then roll outward to create an even rope with tapered ends. You want it to be at least 20 – 23 inches long. A longer rope will make it easier to shape the dough into pretzels.
Step two. Form a “U” shape with the dough. Create two twists at the top of the “U”, then bring the twisted ends down onto the bottom of the “U”. Gently press the ends down to secure.
Variations
- Swap out the parmesan cheese for asiago cheese or sprinkle cheddar cheese or mozzarella cheese. Pop the pretzels back into the oven to melt the cheese.
- Leave out of the cheese or use vegan cheese if you are dairy-free.
- Serve with cheese dip or mustard.
Tips and Tricks
Try to roll out the pretzel dough a little longer than you think. It’s easier to form the pretzels if you have a long rope of dough.
Only boil the pretzels for 30 seconds total. Try to flip the pretzels over or press them down into the water to make sure they are completely covered. Don’t boil for longer otherwise the pretzels will have a sour and slightly metallic taste.
Use a very large pot to boil the pretzels because once the baking soda is added to the water it will fizz up a lot and could make a mess on the stove.
How To Store/ Make Ahead
Store baked pretzel in an air-tight container for up to 1 week in the refrigerator.
Reheat in a preheated 400-degree oven for 10 minutes or until warm. Cover with foil so they don’t become too hard when reheating.
Freezer. Once the pretzels have cooled, store them in an air-tight container for up to 2 months. Allow to thaw in the refrigerator or at room temperature, then reheat until warm, topping with garlic butter and cheese.
Frequently Asked Questions —
Reheat soft pretzels in a 400-degree oven for 5- 7 minutes or until golden brown and heated through.
Boiling the dough in lye water or baking soda. It gives the dough a chewy texture and that distinct pretzel flavor that we all love!
Looking For More Recipes?
Parmesan Cheese Stovetop Popcorn
Click here to subscribe to The Midwest Kitchen Blog’s Newsletter for recipes straight to your inbox!
If you love this recipe, pin it to Pinterest for later or share it on Instagram by tagging me (@themidwestkitchenblog).
Don’t forget to leave this recipe a 5-star rating!
Have a blessed day!
Homemade Garlic Parmesan Soft Pretzels
Equipment
- Stand mixer fitted with dough hook attachment
- large pot (8 quarts)
- Pastry brush
- Slotted spoon
- Small sauce pan
Ingredients
Soft Pretzel Dough
- 1 ½ cups warm water
- 2 ¼ teaspoon dry active yeast or 1 packet
- 1 tablespoon granulated sugar
- 1 tablespoon vegetable oil plus more for greasing the bowl
- 4 cups all-purpose flour
- 1 ½ teaspoon salt
- Flaky salt or kosher salt for sprinkling
Water bath
- 10 cups water for boiling
- ½ cup baking soda
Garlic Butter
- 6 tablespoons butter unsalted
- 2 – 3 garlic cloves minced
Toppings
- ⅓ cup Parmesan cheese freshly grated
- 1 – 2 tablespoons fresh parsley chopped or 1 teaspoon dried parsley for garnish (optional)
Instructions
Making the dough
- In a large stand mixer add warm water, yeast, and sugar. Allow the yeast to get bubbly for 5 -10 minutes, then add vegetable oil, flour, and salt.
- Using the dough hook attachment, knead the dough for 7 – 10 minutes or until you have a smooth dough ball. It should be very tough and not sticky at all.
- Shape the dough into a ball, then add 1 teaspoon of vegetable oil to the stand mixer bowl. Return the dough to the bowl then allow it to rest for 30 minutes covered and in a warm environment.
- Preheat oven to 425 degrees Fahrenheit. In a large pot bring 10 cups of water to a rolling boil. Line a sheet pan with parchment paper, and set aside.
Shaping and baking pretzels
- Turn the dough onto the counter then cut it into 10 pieces. Don’t flour the counter you want the dough to stick to the counter so you can roll it out. Working with one piece of dough at a time, roll the dough into a long rope. Pressing from the middle outward until you have at least a 20-inch rope, the longer the better. Then take both ends to form a "U" shape, twist the ends onto each other twice, and then fold the twisted part down to the bottom of the U to create the shape of the pretzel. Press gently to stick, then repeat with the remaining pieces of dough.
- Once the water is at a rolling boil, pour in the baking soda, be careful because it will fizz a lot. Using a slotted spoon mix until the baking soda is completely dissolved. Add in 2 – 3 pretzels, boil for 30 seconds make sure to press the pretzels under the water or flip them over so they are completely coated in the water bath, then transfer them to the prepared baking sheet. Immediately sprinkle with a pinch of kosher salt. Repeat with the remaining pretzels.
- Bake pretzels for 15 – 20 minutes or until they are deeply golden brown with a slightly crisp exterior.
Prepare toppings
- While the pretzels are baking make the garlic butter.
- In a small saucepot add minced garlic and butter. Cook until the butter is melted and foamy and the garlic smells fragrant.
- Once the pretzels are finished baking use a pastry brush to brush each one with the garlic butter sauce then top with grated parmesan cheese. Serve warm and enjoy!
Notes
Tips and Tricks
- Try to roll out the pretzel dough a little longer than you think. It’s easier to form the pretzels if you have a long rope of dough.
- Only boil the pretzels for 30 seconds total. Try to flip the pretzels over or press them down into the water to make sure they are completely covered. Don’t boil for longer otherwise the pretzels will have a sour and slightly metallic taste.
- Use a very large pot to boil the pretzels because once the baking soda is added to the water it will fizz up a lot and could make a mess on the stove.
How To Store/ Make Ahead
- Store baked pretzels in an air-tight container for up to 1 week in the refrigerator.
- Reheat in a preheated 400-degree oven for 10 minutes or until warm. Cover with foil so they don’t become too hard when reheating.
- Freezer. Once the pretzels have cooled, store them in an air-tight container for up to 2 months. Allow to thaw in the refrigerator or at room temperature, then reheat until warm, topping with garlic butter and cheese.
Nutrition
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.
