Garlic Parmesan Soft Pretzel Knots
Ohhhh baby this is a fun one. I love this recipe. The epitome of party food to me. I make these at least once a year and they are gone within 24 hours. Chewy, salty, cheesy. A really hard thing to eat just one of.
Beyond flavours, this is a really fun recipe to make. It’s somewhat of a project to take on but 100% worth it. None of the steps are overly complicated and if you take it step by step you will be fine and really feel a huge sense of accomplishment when you take a bite of these when you are done. Delayed gratification in the truest sense of the word!
Tips for nailing these Garlic Parmesan Pretzel Knots
- Making the dough. I have a full blog post about making the base dough for these pretzels. There are a few tricks there that you might want to check out but essentially the two main things are making sure you really knead the dough until dough is smooth, and you give the dough enough time to double in size when rising.
- Forming the pretzel knots. When the dough is done rising, punch the air out and cut the dough into 8-12 equal pieces. Roll them out into “snakes” and then just tie in a knot like a shoelace. Thats it!
- Give the formed knots 20 minutes to rest on the counter after they get tied up. This gives them a chance to relax which will result in softer pretzels.
- Don’t skip the egg wash. This gives the pretzels their dark brown colour. Make sure you get into all of the nooks and crannies.
- Eat one hot. How often in life do you get a chance to eat a freshly made pretzel??? Treat yo self!
Ingredients:
DOUGH INGREDIENTS
- 1 1/3 cups lukewarm water water (NOT HOT)
- 2 tsp tsp dry active yeast
- 1 tbsp sugar
- 1 tsp salt
- 3 cups flour
- 2 tbsp softened butter
GARLIC BUTTER INGREDIENTS
- ⅔ cup butter
- 4 minced garlic cloves
- ½ tsp garlic powder
- ¼ cup chopped parsley
- ½ cup grated parmesan
BOILING WATER MIXTURE INGREDIENTS
- 10-12 cups water
- ¾ cup baking soda. Yes you read that right.
Egg wash and toppings
- 1 egg, scrambled for brushing over buns before cooking.
- sesame seeds
- shredded parmesan
- chopped parsely
Instructions:
- Into a bowl add in the yeast, sugar, and water. Give a stir and let the mixture rest in a cosy spot in your kitchen for around 10 minutes or until the mixture gets nice and frothy.
- While the yeast is activating, grab a large bowl and mix together the flour, salt, and oil. Once the yeast mixture is frothy, pour it into the flour mixture and mix with a wooden spot or your hands until a shaggy dough forms.
- If you have a stand mixer, you can drop the shaggy dough into the mixing bowl, attach the machine with the dough hook attachment turn the mixer on high for 8-10 minutes. If you do not have a mixer, simply pour dough onto the counter and work with your heal of your palm. Really take out some frustration here. You want to dough to be smooth. If the dough feels too wet, add a sprinkle of flour. Too dry, wet your hands slightly under the tap and work the dough. It's a feel thing that you will develop. Do not rush this process. It will take about 10 minutes.
- Once dough is smooth, form into a ball and place into a lightly oiled bowl. Cover with plastic wrap or a tea towel and let it rest in a cosy spot in your kitchen until it doubles in size.
- Once dough has doubled in size, remove plastic wrap or tea towel and punch the air out of the dough and divide into 8-12 equal sized balls.
- Roll each piece of dough into 8-9 inch "ropes" and then tie it into a standard knot. Pinch and tuck in the excess dough. Once all of the knots are tied, place on 2 parchment-lined baking sheets, and cover with plastic wrap or a tea towel; let rest for 15-20 minutes (key step for soft dough).
- While the dough is doing its final rise, pour the baking soda into a large pot along with the water. Bring to a boil.
- Preheat oven to 425.
- Once the water has reached a boil, gently place knots into the boiling water and boil for 30 seconds. After 30 seconds remove using a slotted spoon and place on a parchment-lined baking sheet.
- Using a pastry brush, brush the knots with the scrambled raw egg wash. Make sure you get all of the nooks and crannies. Next, sprinkle with sesame seeds and a little bit of salt.
- Bake in the oven for 18-20 minutes.
- While the pretzels bake, make the garlic butter. In a small saucepan place over medium heat, melt butter, and then add garlic, garlic powder, chopped parsley. Let simmer for 5-10 mins.
- Once pretzels are done baking, remove from oven and let cool for 3-5 minutes. Brush on garlic butter and top with shredded parmesan.
- Devour!!
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