Soft Garlic Parmesan Pretzels

I don't really have a story behind these pretzels, so I'm just going to tell you right upfront that I'm sorry. This recipe is way too good for words, and you'll probably eat the whole batch of buttery goodness in one day. So I'm sorry, but....not sorry. Sometimes we need to indulge in a delicious snack and these Parmesan Garlic Pretzels are just too good to resist!

If you're looking for a yummy treat to fill your mouth this week, this is just the treat for you! If you're looking for something super healthy and trying to watch those carbs well....umm.....this may or may not be the recipe for you. Either way, I hope you keep this recipe in your back pocket, and let me know if this snack is "indulge worthy". What do you think? Enjoy!

Pretzel Dough
4 teaspoons active dry yeast
1 teaspoons white sugar
1 1/4 cups warm water (110 degrees F/45 degrees C)
5 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil

1/2 cup baking soda
4 cups hot water

Garlic Parmesan Topping
1/4 cup unsalted butter, melted
2 tablespoons grated Parmesan
3/4 teaspoon garlic powder or crushed garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley flakes
*You can substitute the oregano and parsley with your favorite Italian Blend Seasoning instead

  1. Preheat oven to 425 degrees F. Grease 2 baking sheets.
  2. In a small bowl, dissolve yeast and 1 teaspoon sugar in 1 1/4 cup warm water. Let stand until creamy, about 10 minutes.
  3. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center of the dry mixture and pour in the wet mixture. If the mixture is dry, add one or two more tablespoons of water.  You may mix it all together in a standing mixer instead.
  4. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap or a wet cloth, and let the dough rise in a warm place until doubled in size, about 1 hour.
  5. In a large bowl, dissolve baking soda in 4 cups hot water; set aside. When risen, turn dough out onto a lightly floured surface and divide into 12-14 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and place pretzels on baking sheets.
  6. Brush each pretzel with half of the garlic Parmesan mixture. Sprinkle some extra Parmesan on top if you would like (I did, and it made them extra cheesy!)
  7. Bake in preheated oven until browned, about 8-10 minutes.
  8. Brush the other half of the garlic Parmesan butter on top while pretzels are still warm
  9. Serve warm by themselves, with cheese, ranch, or another dipping sauce!

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