GARLIC PARMESAN SOFT PRETZELS + 2 OTHER WAYS
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Easy to make soft pretzels that taste just like Auntie Anne’s. Ready in just a little over an hour. You can top them with salt, cinnamon-sugar, garlic parmesan and dunk them in your favorite pretzel dips!
Hand me a napkin, please.
Let’s get messy today with loads of yummy grated parmesan and ohhh yeah, GARLIC. Yeah, you down? I won’t even judge if you’ve got parmesan and garlic crumbs all over your face. Nope. No judging here! Mainly because that was me about 15 seconds ago.
Can I be honest with you? I am totally a jalapeño pretzel kinda gal. But one bite of these garlic parmesan soft pretzels and I. am. hooked.
But maybe garlic parmesan pretzels are totally not your thing? It’s cool. I can dig it. In this post, you’re going to learn how to make 3 different flavors. That’s right ladies and gentlemen. WHAM, BAM, YES MA’AM! I’ve got the ever so popular original with coarse salt, the cinnamon-sugar sweetie, and of course the robust garlic parmesan pretzel.
You know, I always thought homemade pretzels were time consuming. And honestly, I also assumed there were a headache to make. Needless to say, I was pleasantly surprised!
So today, I’m sharing a soft pretzel recipe thats a breeze to make. You WONT even need a mixer. Shut the front door! If that isn’t easy, I don’t know what is. We’re doing 10 short minutes of prep. Waiting an hour. And then a zippy 10 minutes to baking the pretzel and gobbling large bites.
Let’s start making these goodies, shall we? First, you’re going to stir a packet of yeast into a bowl of warm milk – 1 cup exactly. Don’t be afraid of yeast! I know it can be intimidating. I was too. But, truuuust me. It’s reallly not that bad.
Once the yeast has had a couple of minutes to bathe, add the brown sugar and 1 cup of the flour. Stir everything using a wooden spoon. Add the butter, keep mixing. Once mixed, add the rest of the flour and the salt. The dough is going to get really sticky.
Dumb the dough out onto a floured surface and knead. If the dough is too sticky add a few teaspoons of flour at a time until the dough is smooth but still tacky. The whole process should take 5 minutes. Shape the dough into a ball and place it in a lightly greased bowl and cover with plastic wrap. Let the dough rise in a warm place. Wait 1 hour.
At this point, if you’re making the garlic parmesan pretzels: Combine the 6 tablespoons of parmesan and the 2 1/2 teaspoons of granulated garlic. You are going to add a few tablespoons of this mixture to your dough.
If you’re making the cinnamon-sugar pretzels: Combine 1/4 cup granulated sugar with 1 tablespoon of cinnamon.
Preheat the oven to 450 degrees and grease a large baking sheet. Line with parchment or a silicone pad.
Punch the dough to deflate it. Then turn out onto a lightly floured surface. For garlic parmesan soft pretzels: add 3 tablespoons of the garlic parmesan mixture and continue to knead the dough until the mixture is spread evenly. Check to see if the dough is tight. If it is, cover and let rest until it relaxes. Divide the dough into 6 pieces. Roll and stretch each piece with the palms of your hands into a 30-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch. Form each rope into a pretzel shape.
Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzel into the baking soda bath. Arrange pretzels on prepared baking sheet. Sprinkle with coarse salt if making the original soft pretzels. Bake until golden, 10 to 12 minutes. Melt the remaining 4 tablespoons of butter. Brush bottoms of pretzels with melted butter. Flip pretzels over and continue to brush the butter.
For garlic parmesan soft pretzels: sprinkle the remaining garlic parmesan mixture over the soft pretzels.
For cinnamon-sugar soft pretzels: sprinkle the cinnamon-sugar mixture over the pretzels. Alternately, you can place the cinnamon-sugar mixture in a shallow dish and dip each side of the pretzel until evenly coated.
Enjoy large bites of these deliciously soft pretzels.
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22 Comments on “GARLIC PARMESAN SOFT PRETZELS + 2 OTHER WAYS”
I just wanted to say thank you, as I have been wanting to make soft pretzels for quite some time now and hadn’t had the courage. But this recipe and your thoroughness really convinced me to give it a shot!
While I struggled at first stretching the dough to any reasonable length, they all came out wonderfully, it was so easy!! Can’t wait to try all sorts of variants with this great recipe.
Yay! I’m so happy to hear that you gave these a try, Travis! 🙂
I found the dough to be very tough because there wasn’t enough liquid for 2 1/4 cup of flour
Hi Trish,
I’m sorry to hear your dough came out tough. Did you turn the dough out onto a lightly floured surface? I find that when I add too much flour during kneading, the dough tends to get very tough.
Can’t wait to attempt this. Can you send me the link for the jalapeño pretzels as well? Like you I’m more of a jalapeño person, as is my husband. Thx so much!
Hi Tracie! I don’t have a jalapeno pretzel recipe on the blog, but I do have a recipe for jalapeno rolls if you’d like that, you can find it here.
These look great! What is the herb that makes the green specks in the photos? I don’t see anything in the recipe that is green…? Dried parsely? Thanks so much – hope to make these this weekend!
Thanks! Yes, it’s dried parsley. I hadn’t written it on the ingredient list as I just added it for the color it provides for pictures. Feel free to add in 1/8-1/4 teaspoon into the parmesan mixture that you sprinkle on top of the pretzels! =)
Do you think I could substitute the milk for almond milk?
Thanks so much!
Hi Nicole,
I haven’t tried it myself before but I think almond milk should be fine. A lot of recipes call for water instead of milk, so if that could work, I don’t see why almond milk wouldn’t. I wouldn’t suggest trying the water though.
If you give it a try, please let me know how they turned out! 🙂
My first experiment with pretzel making wasn’t a success lol . Will try this recipe next! Looks too good.
So excited to make these! Quick question about the butter: Does only 2 Tbsp go into the dough? Later the recipe says “Melt the remaining 4 tablespoons of butter.” Is the butter in the dough melted or solid when I stir it in (or does it matter)? Thanks!
Hi Rebecca!
Yes, only 2 tablespoons of butter goes into the dough. I melted it completely. It’s easier to mix if it’s in liquid state. (See the 3rd picture in post) The remaining 4 tablespoons is melted and used to brush on the pretzels after they have baked. I hope that clears things up! =)
Yes, this was confusing. It says to “add butter”, so I added the full 6 tablespoons to the dough! Please change the recipe to specify amounts. Thank you!
Thanks for your suggestion, i’ve gone ahead and fixed it!
Ahh love Auntie Anne’s! I’d love to know how to make the almond flavor, those are my fave!
I’ve never tried that flavor. I’m gonna have to make a trip to the mall now!
I’m a soft pretzel nut and these look so good. Perfect for those times you really want to spoil yourself.
I love your blog!! Just wanted to say that 🙂 Very well done. Gorgeous pictures.
Thanks sooo much Jenn! I’m so glad you like the blog!
Thanks for taking the time to tell me, really thoughtful of you! =)
I have never made pretzels before, but these look too good not to try! Thanks for the inspiration 🙂
Alyssa, this was my first attempt at making pretzels at home as well. And now, I think it’s kinda silly how I was actually scared of ’em!