Party food
Feb 4

Garlic Parm Soft Pretzel Knots. Clear your schedule and make these.

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These Garlic Parm Soft Pretzel Knots are outrageous. Chewy, salty, garlicky; they hit on a lot of notes. The perfect weekend baking project that will be a major fan favourite. My mouth is watering for more of these just writing them!

Making the Garlic Parm Pretzel Knots

So there is a bit of a process here, but don’t get intimidated! I will walk through each step below. Just take your time and know that the resulting snack is worth the effort.

  1. Make the dough.
  2. Let dough rise.
  3. Divide dough into 16 pieces.
  4. Roll each dough piece into 8-9 inch ropes.
  5. Tie the ropes into a knot and pinch off the excess dough.
  6. Boil knots in a bath of baking soda and water.
  7. Brush knots with egg wash.
  8. Sprinkle with salt and sesame seeds.
  9. Bake at 425 for 18-20 mins.
  10. Make garlic butter & drizzle on knots.
  11. EAT!!
Ready in: 2h
Prep: 30m
Servings: 16 knots

Ingredients

  • PRETZEL DOUGH INGREDIENTS:
  • 1 1/2 cups lukewarm water water (NOT HOT)
  • 1 1/2 tsp dry active yeast
  • 1 1/2 tbsp sugar
  • 1 tsp salt
  • 4 1/3 cups flour
  • 6 tbsp softened butter
  • GARLIC BUTTER INGREDIENTS:
  • 2/3 cup butter
  • 4 minced garlic cloves
  • 1/2 tsp garlic powder
  • 1/4 cup chopped parsley
  • 1/2 cup grated parmesan
  • BOILING WATER MIXTURE INGREDIENTS:
  • 10-12 cups water
  • 3/4 cup of baking soda. Yes you read that right.
  • egg wash
  • 1 egg, scrambled for brushing over buns before cooking.
  • sesame seeds

Instructions

  1. First up, in a bowl add in the yeast, sugar, and lukewarm water. Give a stir and let sit until the mixture starts to foam and bubble. About 10 minutes.
  2. Next, in the bowl of a stand mixer (or just any bowl if you don't have a mixer) mix together flour, salt, butter, and water yeast mixture. Knead on medium speed for 9-10 minutes, or work the dough with hands until smooth. If the dough seems a bit dry, wet your hands and knead in moisture.
  3. Once the dough is properly kneaded, place in a lightly oiled bowl and cover with plastic wrap. Let the dough rise in a cozy spot in your kitchen until it doubles in size. Around 90 mins.
  4. Once the dough has risen, remove plastic wrap and punch the air out of the dough. Using a sharp knife, divide the dough into 16 smaller pieces.
  5. Roll each piece of dough into 8-9 inch "ropes" and then tie it into a standard knot. Pinch and tuck in the excess dough. Once all of the knots are tied, place on 2 parchment-lined baking sheets, and cover with plastic wrap; let rest for 15-20 minutes (key step for soft dough).
  6. While the dough is doing its final rise, pour the baking soda into a large pot along with the water. Bring to a boil.
  7. Preheat oven to 425.
  8. Once the water has reached a boil, gently place knots into the boiling water and boil for 30 seconds. After 30 seconds remove using a slotted spoon and place on a parchment-lined baking sheet.
  9. Using a pastry brush, brush the knots with the scrambled raw egg wash. Make sure you get all of the nooks and crannies. Next, sprinkle with sesame seeds and a little bit of salt.
  10. Bake in the oven for 18-20 minutes.
  11. While the pretzels bake, make the garlic butter. In a small saucepan place over medium heat, melt butter, and then add garlic, garlic powder, chopped parsley. Let simmer for 5-10 mins.
  12. Once pretzels are done baking, remove from oven and let cool for 3-5 minutes. Brush on garlic butter and top with shredded parmesan.
  13. Devour!!

Andy's