• Mindy

Garlic Parmesan Soft Pretzels

Author: Laura Doerr with Ways to my Heart

Serving Size: 6

Time: 2 hours


1 cup milk (I used 2%)

1 packet active dry yeast

3 tbsp brown sugar

2 tbsp butter, room temperature

2 ¼ cups all-purpose flour

2 tsp salt

3 cups warm water

1/3 cup baking soda

Coarse salt

3 tbsp melted butter

Dash of garlic powder

Fresh minced parsley, optional

¼ cup fresh grated parmesan cheese

Marinara for dipping


1. Microwave the milk in a microwave safe dish for about 1 minute, 30 seconds or until it reaches

110 degrees. Pour milk into the bowl of a stand mixer (if you have one) or any mixing bowl.

Whisk in the yeast packet and stir until dissolved. Let rest for 5 minutes.

2. Add into the bowl the brown sugar, room temp butter, ½ cup of the flour, and 2 tsp salt. Whisk

until blended.

3. If using a stand mixer, put on the dough hook. Add remaining flour and knead on low-medium

speed until the dough pulls away from the sides. Sprinkle in additional flour if needed. Cover

bowl with plastic wrap and allow to rise in a warm space for about 1 hour, or until dough almost

doubles in size.

4. Preheat oven to 450 degrees. Grease a large baking sheet or use a Silpats or parchment paper.

Combine warm water and baking soda in a medium bowl, whisk together until dissolved.

5. If dough has any air packets, punch them out. Divide dough ball into 6 equal parts. Flour your

hands if the dough seems sticky.

6. Roll each dough ball into a long rope, about 24 inches long. Immerse the dough rope into the

soda water, allow excess water to drip off. Form into the shape of a pretzel on the prepared

baking sheet. Repeat with the rest of the dough. Sprinkle each pretzel with coarse salt as


7. Bake for 8-10 minutes or until golden brown. While pretzels are baking, combine melted butter,

garlic powder, and parsley in a small bowl. Brush onto baked pretzels, and sprinkle with fresh

grated parmesan cheese. Return to oven for 1 minute to melt the cheese.

8. Serve warm with marinara sauce.

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