There’s something magical about the smell of freshly baked Garlic Parmesan Soft Pretzels wafting through your kitchen. They’re soft and chewy inside, with a golden-brown exterior brushed with garlic butter and sprinkled with savory Parmesan. This surprisingly straightforward recipe delivers warm-from-the-oven satisfaction that’s far superior to anything store-bought.
Nothing beats a great Garlic Parmesan Soft Pretzels. Whether you're a fan of Savory Snacks or want to try something from our Dinner Ideas selection, keep scrolling!
Why You’ll Love This Garlic Parmesan Soft Pretzels
- Irresistible flavor: Roasted garlic and nutty Parmesan create a deeply savory, addictive profile.
- Soft, chewy texture: A baking soda bath gives a crisp exterior and pillowy interior.
- Fun to make: Shaping pretzels is relaxing and therapeutic—imperfect twists still taste amazing.
- Versatile for any occasion: Perfect as a party appetizer, movie snack, or unique soup side.
Ingredients & Tools
- 480 g all-purpose flour
- 7 g instant yeast
- 15 g granulated sugar
- 5 g fine sea salt
- 300 ml warm water
- 30 g unsalted butter, melted
- 2 L water (for boiling)
- 60 g baking soda
- 1 large egg, beaten (for egg wash)
- 4 cloves garlic, minced
- 50 g unsalted butter, melted (for garlic butter)
- 80 g freshly grated Parmesan cheese
- 5 g fresh parsley, finely chopped
Tools: Large mixing bowl, stand mixer with dough hook (optional but helpful), baking sheets, parchment paper, slotted spoon or spider strainer, small saucepan, pastry brush
Notes: Using warm (not hot) water is key to activating the yeast properly. And please, for the best flavor and melt, grate your own Parmesan cheese—the pre-shredded stuff just doesn’t compare here.
Nutrition (per serving)
| Calories: | 280 kcal |
| Protein: | 8 g |
| Fat: | 9 g |
| Carbs: | 41 g |
| Fiber: | 2 g |
Serves: 8 | Prep Time: 1 hour 30 minutes (includes rising) | Cook Time: 15 minutes | Total Time: 1 hour 45 minutes
Before You Start: Tips & Ingredient Notes
- Why instant yeast? It’s my go-to because you can mix it directly with the dry ingredients, which saves time and simplifies the process. Just make sure your water is warm to the touch (around 43°C) to get the dough rising beautifully.
- Don’t skip the baking soda bath. This is the secret to achieving that classic pretzel crust and deep brown color. It’s a chemical reaction that happens quickly, so a brief 20-30 second dip is all you need.
- The importance of fresh garlic. While garlic powder is convenient, using freshly minced garlic for the butter wash makes a world of difference. It provides a brighter, more aromatic flavor that infuses the entire pretzel.
- Grate your own Parmesan. Pre-shredded cheese contains anti-caking agents that can prevent it from melting smoothly. A block of Parmigiano-Reggiano or a similar good-quality Parmesan will give you a superior flavor and texture.
How to Make Garlic Parmesan Soft Pretzels
Step 1: Make the Dough. In the bowl of a stand mixer fitted with a dough hook, combine the flour, instant yeast, sugar, and salt. Give it a quick whisk to combine. With the mixer on low speed, gradually pour in the warm water and the 30 grams of melted butter. Once the ingredients start to come together, increase the speed to medium and knead for 5-7 minutes. You’ll know the dough is ready when it’s smooth, slightly elastic, and pulls away from the sides of the bowl. If you’re kneading by hand, turn the shaggy dough out onto a floured surface and knead for about 8-10 minutes until it reaches the same smooth consistency.
Step 2: First Rise. Shape the dough into a ball. Lightly oil the same mixing bowl (no need to wash it!) and place the dough ball back inside, turning it over to coat it lightly in oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rest in a warm, draft-free spot for about 1 hour, or until it has roughly doubled in size. A good test is to gently poke the dough—if the indentation remains, it’s ready.
Step 3: Divide and Shape. Once risen, punch the dough down gently to release the air. Turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces. Roll each piece into a long rope, about 50-55 cm in length. The trick is to roll from the center outward, applying gentle pressure. To form the classic pretzel shape, take a rope and form a U-shape. Cross the ends over each other twice, about halfway down the “U,” then bring the ends down and press them gently onto the bottom curve of the U. Don’t stress about perfect shapes—they’ll taste fantastic no matter what!
Step 4: The Baking Soda Bath. Preheat your oven to 220°C (425°F) and line two baking sheets with parchment paper. Bring the 2 litres of water to a rolling boil in a large, wide pot. Carefully add the baking soda—it will fizz up, so be cautious. Working with 2-3 pretzels at a time, use a slotted spoon to lower them into the boiling water. Let them boil for 20-30 seconds; they will puff up slightly. Remove them with the slotted spoon, let excess water drip off, and place them on the prepared baking sheets.
Step 5: Bake to Perfection. In a small bowl, combine the 50 grams of melted butter with the minced garlic. Brush this garlic butter generously over the top of each boiled pretzel. Then, using a pastry brush or your fingers, coat the beaten egg over the buttered surface—this will give them a gorgeous, deep golden sheen. Sprinkle a generous amount of the freshly grated Parmesan cheese over each one. Bake for 12-15 minutes, or until they are a rich, dark golden brown. Your kitchen will smell incredible.
Step 6: Final Garnish and Serve. As soon as the pretzels come out of the oven, brush them with any remaining garlic butter and sprinkle with the fresh parsley for a pop of color and freshness. Let them cool on the baking sheet for just a few minutes before serving. They are truly best enjoyed warm and fresh!
Storage & Freshness Guide
- Fridge: Store cooled pretzels in an airtight container for up to 3 days.
- Freezer: Flash-freeze baked pretzels, then transfer to a freezer bag for up to 3 months.
- Reviving: Reheat in a 350°F oven for 10–15 minutes until warm and crisp.
Serving Suggestions
Complementary Dishes
- Beer Cheese Dip — The sharp, tangy flavor of a warm beer cheese dip is the ultimate partner for these savory pretzels. It’s a classic combo for a reason.
- A Robust Lentil Soup — Dunking a warm, cheesy pretzel into a hearty, spiced lentil soup is the definition of comfort food. The textures and flavors complement each other perfectly.
- A Simple Green Salad — A crisp salad with a lemony vinaigrette provides a fresh, acidic counterpoint that cuts through the richness of the pretzels, balancing the meal.
Drinks
- A Cold German Lager — The crisp, clean taste of a lager is a no-brainer pairing. It cleanses the palate and highlights the savory, garlicky notes beautifully.
- Sparkling Apple Cider — For a non-alcoholic option, the sweet effervescence of cider offers a lovely contrast to the salty, cheesy pretzel crust.
- Dry Riesling — A glass of off-dry Riesling, with its bright acidity and slight sweetness, wonderfully complements the garlic and Parmesan without overpowering them.
Something Sweet
- Warm Apple Fritters — After a savory, garlicky treat, these cinnamon-sugar-dusted fritters provide a warm, spiced, and wonderfully sweet finish.
- Dark Chocolate Pots de Crème — The intense, silky richness of dark chocolate is a decadent and sophisticated way to end a meal that started with these hearty pretzels.
- Lemon Sorbet — A scoop of sharp, refreshing lemon sorbet is the perfect palate cleanser. It’s light, zesty, and provides a clean, bright endnote.
Top Mistakes to Avoid
- Mistake: Using water that’s too hot for the yeast. If the water is hotter than about 46°C, you risk killing the yeast, which will result in a dense, flat dough that won’t rise. Warm to the touch is the goal.
- Mistake: Skipping the baking soda bath. I know it seems like an extra step, but this is what gives pretzels their signature chewy crust and distinct flavor. Boiling them sets the exterior, so don’t be tempted to bypass it.
- Mistake> Over-boiling the pretzels. A quick 20-30 second dip is all you need. Leaving them in the water for too long can make them taste soapy and give them an unpleasantly tough crust.
- Mistake: Not grating your own cheese. Pre-shredded Parmesan contains cellulose to prevent clumping, which means it won’t melt as nicely or have as robust a flavor. A little extra grating effort pays off hugely.
Expert Tips
- Tip: For an extra flavor boost, let the minced garlic infuse in the melted butter for 10-15 minutes before brushing it on. The gentle heat will mellow the garlic’s raw bite and deepen its flavor.
- Tip: If your dough ropes keep shrinking back as you try to roll them, just walk away for 5 minutes. This gives the gluten a chance to relax, making them much easier to shape.
- Tip: To ensure even baking and browning, rotate your baking sheets halfway through the cooking time. Ovens often have hot spots, and this simple move guarantees a consistent result.
- Tip: For a crispier pretzel, you can spritz them lightly with water just before putting them in the oven. The steam helps create a more crackly crust.
- Tip: If you want to prep ahead, you can shape the pretzels and refrigerate them on the baking sheet (covered) overnight. The slow rise in the fridge develops even more flavor. Just let them come to room temperature for 30 minutes before the boiling and baking steps.
FAQs
Can I make the dough ahead of time?
Absolutely! You can prepare the dough, let it go through its first rise, and then punch it down. At this point, you can cover it tightly and refrigerate it for up to 24 hours. The cold fermentation actually develops a deeper, more complex flavor. When you’re ready to bake, let the dough sit at room temperature for about 30 minutes before dividing and shaping.
Why did my pretzels turn out dense?
A dense pretzel is usually a sign that the yeast wasn’t active enough. This can happen if your water was too hot and killed the yeast, if the yeast was old, or if the dough didn’t have a warm enough spot to rise properly. Always check the expiration date on your yeast and make sure your rising environment is cozy and draft-free.
Can I freeze these pretzels?
Yes, they freeze beautifully! Once the baked pretzels are completely cooled, place them in a single layer on a baking sheet to flash-freeze for an hour. Then, transfer them to a freezer-safe bag. They’ll keep for up to 3 months. To reheat, just pop a frozen pretzel in a 180°C (350°F) oven for 10-15 minutes until warm and crisp again.
What can I use instead of an egg wash?
If you need an egg-free option, you can use a heavy cream or milk wash. It won’t give *quite* the same deep golden shine, but it will still help the Parmesan stick and promote browning. Another great vegan alternative is a mixture of non-dairy milk and a tablespoon of maple syrup.
My dough is too sticky. What should I do?
Don’t panic! All flours absorb liquid differently. If your dough is unmanageably sticky after the initial mix, just add more flour a tablespoon at a time while the mixer is running (or while kneading) until the dough becomes smooth and only slightly tacky. Be patient—adding too much flour too quickly can make the pretzels tough.
Garlic Parmesan Soft Pretzels
Learn how to make the best Garlic Parmesan Soft Pretzels with this easy recipe. Soft, chewy, and loaded with savory flavor. Bake a batch today!
Ingredients
For the Dough
-
480 g all-purpose flour
-
7 g instant yeast
-
15 g granulated sugar
-
5 g fine sea salt
-
300 ml warm water
-
30 g unsalted butter (melted)
For the Boiling
-
2 L water
-
60 g baking soda
For the Topping
-
1 large egg (beaten)
-
4 cloves garlic (minced)
-
50 g unsalted butter (melted)
-
80 g freshly grated Parmesan cheese
-
5 g fresh parsley (finely chopped)
Instructions
-
In the bowl of a stand mixer fitted with a dough hook, combine the flour, instant yeast, sugar, and salt. Give it a quick whisk to combine. With the mixer on low speed, gradually pour in the warm water and the 30 grams of melted butter. Once the ingredients start to come together, increase the speed to medium and knead for 5-7 minutes. You’ll know the dough is ready when it’s smooth, slightly elastic, and pulls away from the sides of the bowl. If you’re kneading by hand, turn the shaggy dough out onto a floured surface and knead for about 8-10 minutes until it reaches the same smooth consistency.01
-
Shape the dough into a ball. Lightly oil the same mixing bowl and place the dough ball back inside, turning it over to coat it lightly in oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rest in a warm, draft-free spot for about 1 hour, or until it has roughly doubled in size. A good test is to gently poke the dough—if the indentation remains, it’s ready.02
-
Once risen, punch the dough down gently to release the air. Turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces. Roll each piece into a long rope, about 50-55 cm in length. The trick is to roll from the center outward, applying gentle pressure. To form the classic pretzel shape, take a rope and form a U-shape. Cross the ends over each other twice, about halfway down the “U,” then bring the ends down and press them gently onto the bottom curve of the U. Don’t stress about perfect shapes—they’ll taste fantastic no matter what!03
-
Preheat your oven to 220°C (425°F) and line two baking sheets with parchment paper. Bring the 2 litres of water to a rolling boil in a large, wide pot. Carefully add the baking soda—it will fizz up, so be cautious. Working with 2-3 pretzels at a time, use a slotted spoon to lower them into the boiling water. Let them boil for 20-30 seconds; they will puff up slightly. Remove them with the slotted spoon, let excess water drip off, and place them on the prepared baking sheets.04
-
In a small bowl, combine the 50 grams of melted butter with the minced garlic. Brush this garlic butter generously over the top of each boiled pretzel. Then, using a pastry brush or your fingers, coat the beaten egg over the buttered surface—this will give them a gorgeous, deep golden sheen. Sprinkle a generous amount of the freshly grated Parmesan cheese over each one. Bake for 12-15 minutes, or until they are a rich, dark golden brown. Your kitchen will smell incredible.05
-
As soon as the pretzels come out of the oven, brush them with any remaining garlic butter and sprinkle with the fresh parsley for a pop of color and freshness. Let them cool on the baking sheet for just a few minutes before serving. They are truly best enjoyed warm and fresh!06
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