Parmesan Pretzel Knots + Cheese Sauce + Marinara is basically my idea of the perfect game day food.
With the big game right around the corner, I thought it might be time to step things up a bit. Game Day snacks are a specialty of mine. Regardless of if the party is at my house, or I'm cooking for a private chef client, I'm all about serving an array of snack food. My cheese pizza bites have been a long time fav, and it was time to give them a pretzel twist! These Parmesan Pretzel Knots are going to be present from here on out. It's a classic pretzel dough recipe that packs an Italian punch. Loaded with grated Parmesan cheese and Italian seasoning and then dipped in a Parmesan cheese sauce - I mean it's a match made in heaven. You can eat these as an appetizer, a game day snack or serve these as the rolls at dinner!! If you want to make a heartier snack, you should certainly check out the Parmesan Pretzel Dogs recipe!!
You could twist these into a traditional pretzel shape, but I'm currently obsessing over the knots! Check out the step by step picture below on how to twist these pieces of dough into the perfect shape.
Parmesan Pretzel Knots
Ingredients
For the Pretzel Knots
- 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
- 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
- Warmed Marinara Sauce for serving
For the Parmesan Cheese Sauce
- 1 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- ¾ cup freshly shredded Parmesan cheese
- Kosher salt and freshly cracked pepper to taste
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 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 slightly oiled work surface and divide into 10 equal pieces. Roll into ropes, fold the rope in half around your finger, twist 2 to 3 times and then tuck the end into the hole where your finger was holding. Place onto 2 parchment-lined and sprayed half sheet pan. (if you have one, a silpat sheet works best as there’s not 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.
For the Parmesan Cheese Sauce
- Melt the butter in a medium skillet over medium-high heat. Sprinkle the flour into melted butter and whisk for 1 minute until golden.
- Slowly stream in the milk and continue to whisk until the mixture comes to a boil. Add the Parmesan cheese and season with salt and pepper. Stir to combine and remove from heat. Pour the cheese sauce into a bowl and serve alongside the pretzel knots.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
These look amazing. I can't wait to try them.
What a great idea to make with little hands!!
I used a scale and 22 ounces of flour was actually only 4 1/8 cups. I went with it. Hope it turns out OK
These look amazing! Do you think the cheese could be reheated (if I made it ahead) or is it a make it and use it immediately situation?
cheese sauce doesn't ever re-heat that well unfortunately!
Those look amazing
How many cups is 22 ounces of flour??
these need to be weighed so I can't give you an exact amount of cups
If you don’t have a stand mixer, would you recommend mixing by hand or using a slow speed small hand mixer?
hand
Hi, these look amazing! I was wondering if you’ve ever made these smaller? Would it be less of a cook time? I was thinking cutting them in half so I would have double the pretzels!
Thanks!
you could totally do that!! just keep your eyes on the baking time
Hi Gaby!
How many pretzels does this recipe yield? Trying to figure out if I need to double the recipe for the game! thanks!
About 10-12!!!
Just made these and they turned out perfect. Definitely a recipe to keep! Perfect addition to some slow cooker soup!
Are there any adjustments to be made for cooking at high altitude? These look amazing for Tahoe Super Bowl extravaganza! Thanks!!
Hey Elisa! I haven't tested them at high altitude so I'm not sure. Do you normally adjust baking? Sorry I cant be of more help!
Hi Gabby ,can you make this dough without a mixer ! Can I make the dough by hand !! Thanks
I've never done it by hand so I can't answer you with 100% certainty! I think if you give it enough arm power you could - but it would take a while to get it to the same place a mixer gets it to!
Oh Gaby! You are calling my name with these beauties!! Can't wait to give them a try.
I just pulled these up and my daughter is demanding them for tomorrow. Cheese sauce and pretzel perfection.
You are a culinary genius! These look absolutely amazing and I can't wait to make them. Love your beautiful photos and incredible recipes.
Those. look. amazing! Yummmmm