These Garlic Parmesan Pretzel Bites are soft, fluffy treats that are perfect for snacking! With buttery garlic and cheesy goodness, they’re sure to make your taste buds dance.
No kidding, I could eat these all day! They pair perfectly with your favorite dip—just be ready for the aroma to draw everyone in. Who can resist? 😋
What I love most is how easy they are to whip up. Just mix, shape, and bake for a warm treat that’s always a hit at parties or movie nights. Enjoy every bite!
Ingredients & Substitutions
Warm Water: Make sure the water is around 110°F to activate the yeast. Too hot can kill the yeast. If you don’t have a thermometer, it should feel warm but not hot to the touch.
Active Dry Yeast: If you don’t have active dry yeast, you can use instant yeast. Just add it directly with the dry ingredients without proofing! Just remember to reduce the rising time slightly.
All-Purpose Flour: While all-purpose flour works great, you can also use bread flour for a chewier texture. If you’re gluten-free, try a specific gluten-free flour blend with xanthan gum.
Garlic: Fresh minced garlic makes these bites super tasty! If you’re short on time, garlic powder works in a pinch for a milder flavor.
Parmesan Cheese: Freshly grated Parmesan adds the best flavor. For a different taste, consider using Pecorino Romano or nutritional yeast for a vegan option.
Butter: I prefer unsalted butter for better control over the saltiness. You can replace it with olive oil for a dairy-free version.
How Do You Get the Perfect Pretzel Texture?
To achieve soft and chewy pretzel bites, the boiling step is crucial. The baking soda bath helps develop that iconic pretzel flavor and texture.
- Boil water with baking soda until bubbling. Be cautious as it can foam up.
- Drop the pretzel bites into the boiling water for 30 seconds. This gives them that nice chewy crust!
- Using a slotted spoon allows the excess water to drain off easily.
Don’t skip this step – it’s what sets pretzels apart from regular bread! Make sure to bake until golden brown for that attractive finish.
How to Make Garlic Parmesan Pretzel Bites
Ingredients You’ll Need:
For the Dough:
- 1 1/2 cups warm water (about 110°F/45°C)
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
For the Baking Soda Bath:
- 10 cups water
- 2/3 cup baking soda
For the Topping:
- 4 tablespoons unsalted butter, melted
- 3 cloves garlic, minced (or 1 teaspoon garlic powder for a milder flavor)
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon dried parsley or 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon coarse salt (such as pretzel salt or kosher salt)
How Much Time Will You Need?
This recipe will take about 1 hour and 45 minutes in total, including 1 hour for the dough to rise and 15 minutes for baking. You’ll spend about 30 minutes preparing everything, and then just let the dough do its magic.
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, mix together warm water, yeast, and sugar. Stir gently, and let it sit for about 5 minutes until it becomes frothy. This means your yeast is active!
2. Mix the Ingredients:
Add flour and salt to the yeast mixture. Stir until the dough starts to come together. Then, knead the dough on a floured surface by hand or in a mixer with a dough hook for about 5 minutes until it’s smooth and elastic.
3. Let the Dough Rise:
Place the dough in a lightly oiled bowl. Cover it with a clean towel or plastic wrap and let it rise in a warm place for about 1 hour, or until it’s doubled in size.
4. Preheat the Oven and Prepare Baking Sheets:
While the dough rises, preheat your oven to 450°F (230°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking.
5. Prepare the Baking Soda Bath:
In a large pot, bring 10 cups of water and the baking soda to a boil. This bath is what gives pretzels their unique flavor and chewiness!
6. Shape the Pretzel Bites:
Once the dough has risen, turn it out onto a floured surface. Divide it into four equal pieces. Roll each piece into a long rope, about 18-20 inches long, and then cut each rope into 1 to 1 ½ inch pieces to create your pretzel bites.
7. Boil the Pretzel Bites:
Working in batches, carefully drop the pretzel bites into the boiling baking soda water and let them cook for about 30 seconds. Use a slotted spoon to remove them, letting excess water drip off, and place them on the prepared baking sheets.
8. Bake the Pretzel Bites:
Put the baking sheets in the preheated oven and bake for about 12-15 minutes or until they are golden brown. The aroma will be incredible!
9. Add the Garlic Butter and Toppings:
While the pretzel bites are baking, mix together the melted butter and minced garlic in a small bowl. As soon as the bites come out of the oven, brush them generously with the garlic butter mixture.
10. Finish with Parmesan and Herbs:
Immediately sprinkle the warm pretzel bites with grated Parmesan cheese, chopped parsley, and coarse salt for a delicious finishing touch.
11. Serve and Enjoy:
Enjoy your delicious Garlic Parmesan Pretzel Bites warm! They are perfect on their own or served with a dipping sauce like spicy mustard or cheese dip. Happy snacking!
Can I Use Gluten-Free Flour for This Recipe?
Yes, you can use a gluten-free all-purpose flour blend that includes xanthan gum. Just follow the package instructions for the amount needed, as it might differ from regular flour.
How Do I Store Leftover Pretzel Bites?
Store any leftover pretzel bites in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week. Just reheat in the oven to restore their soft texture!
What If I Don’t Have Coarse Salt?
No problem! You can substitute coarse salt with kosher salt or sea salt. Just sprinkle lightly, as they may be saltier than coarse pretzel salt.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough ahead of time, and after kneading, cover it and refrigerate it for up to 24 hours. Let it come to room temperature before the rising step, and it’ll work just as well!
