Garlic Herb Parmesan Pretzel Twists with Marinara Sauce = my version of the most perfect carb-y snack of all times.
We've made homemade pretzels before here on WGC - but today they are getting stuffed with fresh garlic, tons of Italian herbs and then twisted, boiled and baked. They are slightly more labor intensive than other snacks here on WGC like Guacamole or Hummus but so worth it! Perfect for this weekends game day parties!! And if you have any leftovers, slice them in half, stuff them with your favorite meats, cheese, or veggies and have a pretzel sandwich!! Get after it!! Don't have time to bake from scratch? Check out my easy Garlic Bread. xx
Garlic Herb Parmesan Pretzel Twists
Garlic Herb Parmesan Pretzel Twists with Marinara Sauce = my version of the most perfect carb-y snack of all times.
Ingredients
- 1 ½ cups warm 110 to 115 degrees F water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast
- 22 ounces all-purpose flour approximately 4 ½ cups
- 2 ounces unsalted butter melted
- 2 tablespoons Italian Seasoning
- 6 cloves garlic minced
- ½ cup grated parmesan cheese
- Vegetable oil for pan
- 10 cups water
- ⅔ cup baking soda
- 1 large egg yolk beaten with 1 tablespoon water
- Pretzel salt
- Marinara Sauce for Dipping
Instructions
- Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour, butter, italian seasoning, garlic and parmesan and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
- Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside. Meanwhile, bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
- In the meantime, turn the dough out onto a lightly oiled work surface and divide into 10 equal pieces. Applying even pressure, roll out each piece of dough into an 18- to 20-inch rope. Fold each rope in half, twisting the two pieces around one another and pressing the ends together. Twist the bottom end around the top, feeding it through the top hole and pressing to secure. Return the twists to the cookie sheet. Place onto 2 parchment-lined and sprayed half sheet pan. (if you have one, a silpat sheet works best as there’s no possible chance for sticking)
- Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Notes
Did you know that pretzels get their color from a baking soda dip? That's the key here so don't miss that step!
Nutrition Information
Calories: 307kcal | Carbohydrates: 51g | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 2759mg | Potassium: 106mg | Fiber: 2g | Sugar: 1g | Vitamin A: 229IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 3mg
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Do you have instructions on how to do this without a stand mixer and dough hook?
Made these for the Big Game and dang. They did NOT disappoint. Another fantastic recipe thank you!!
Is there a variation to this recipe to make it gluten free?
Made these today. Recipe was really easy and they came out exactly as pictured!!! Everyone loved them! Thanks for the great recipe!!
These were Amaze-balls! Recipe was so simple and the dough was unbelievably fluffy. Incredibly delicious and my hubs and I may have eaten 4 within an embarrassing short period of time. #noshame
These are excellent! I added fresh chives and instead of the baking soda bath I used good old fashioned lye and they turned out wonderfully. I adore garlic in anything and these were a nice treat! The receipe is perfect! Thanks for sharing.
Gaby,
Can you help? I don;t get the part about twisting "the bottom end around the top, feeding it through the top hole and pressing to secure". I'm having a hard time visualizing, doing that. What exactly's going on there?
Thanks,
Brian
Check this out - https://whatsgabycooking.com/parmesan-pretzel-knots/
Any pics of the twisting part?
I just LOVE these. I have never tried to make them, but will have to now, they look so yummy!
Those garlic buns look amazing!
Wow! I want a least a dozen of these pretzel twists asap!
My mouth is watering over these delicious pretzel twists!
Amazing recipe!!!! Turned out great!!! I used this recipe to make a pretzel crust pizza!!!!
These look perfectly delicious!