Parmesan Garlic Pretzels

Ingredient List
1 ½ cups of Warm Water
1 tablespoon of Sugar
2 teaspoons of Pink Himalayan Salt
1 package of Active Dry Yeast
4 ½ cups of Bread Flour
4 ounces of melted Unsalted Butter
Vegetable Oil
10 cups of Water
2/3 cups of Baking Soda
1 large beaten Egg Yolk with 1 tablespoon of Water
Grated Parmesan Cheese
Garlic Powder
Pretzel or Coarse Salt (optional)

On the weekends we pick one night to go out to dinner.  Occasionally, my husband, Jeff, will text me if he is in the mood for something specific.  One evening he texted, “I really want nachos from that barbecue place and I’m making pretzels.” This all seemed normal, except for that last part.  I often joke that if Jeff and I are apart, but in the same country he will not eat. Haha. The point I am trying to make is Jeff does not cook.  So, I was surprised to see he was going to make pretzels.  Also, in our 13 years together I had never seen him make pretzels. So, I knew this was going to be a fun time in the kitchen.

The first batch he made turned out really good.  I couldn’t believe it!  The texture had a bit of a crust and bite on the outside, but soft in the middle. It was buttery and the bottoms were not burnt.  His pretzel folding skills were also pretty impressive for his first time.  I kind of loved and hated him for doing so well at pretzel making.  What a natural.

Later that week, he made a second batch, but switched up some ingredients. They were so good and, yes, even better than the first.  I then I had to Instagram and Facebook his triumphant pretzel making skills.  A couple of friends wanted his recipe shortly after.  A week or so went by and I hadn’t asked Jeff for his recipe, yet.  I had gotten busy with other things like writing and editing recipe blogs, illustration/writing projects, and being a stay-at-home mom. Finally, I got to it and Jeff simply replied, “I used Alton Brown’s recipe.” So, here is the link to Alton Brown’s soft pretzel recipe:

Now, I did mention that Jeff had switched up some ingredients.  So, his version isn’t Pretzel 2exactly like Alton Brown’s, but the cooking method is the same.  Jeff, instead, uses:

  • Bread flour instead of all-purpose-flour
  • Pink Himalayan Salt instead of kosher salt
  • Uses more melted butter
  • Adds a “f***ing handful” of grated parmesan (that was his answer when I interviewed him for this recipe – haha) and sprinkles garlic powder into the dough during the mixing process and before the rising process

To make these pretzels simply click on the Food Network link above and follow the cooking directions.

Quick tip:  Looking for a warm place to have your dough rise?  Simply raise the oven temperature to 100° Fahrenheit and then turn off the oven.  Leave the dough to rise at a minimum of 2 hours.



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