Introduction

These Parmesan Soft Pretzels are a delightful twist on a classic snack, featuring a savory garlic and herb flavor with a crispy, golden crust. Perfect for sharing or enjoying as a satisfying treat any time of day.

The image shows five golden brown soft pretzels on a baking tray lined with a tan silicone mat. Each pretzel is sprinkled with white coarse cheese and light salt crystals. The pretzels have a shiny, glazed surface with soft dough visible in places. There are a few fresh green basil leaves scattered around the pretzels. The frame shows a white marbled surface below the tray and a white cloth with pale blue stripes partially visible under the tray. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup milk (whole or 2%)
1 package active dry yeast
3 tablespoons packed light brown sugar
2¼ cups all-purpose flour (plus more for kneading)
5 tablespoons unsalted butter (melted)
1 teaspoon table salt
⅓ cup baking soda
3 cups warm water
6 tablespoons grated Parmesan
2 ½ teaspoons garlic powder
2 teaspoons Italian seasoning

Instructions

Step 1: In a small saucepan, warm the milk to 110 degrees Fahrenheit. Sprinkle the yeast over the milk and let it sit for 2 minutes until it begins to activate.
Step 2: Pour the milk and yeast mixture into a medium bowl. Stir in the brown sugar and 1 cup of flour. Add 2 tablespoons of melted butter and mix. Gradually stir in the remaining flour and salt. The dough will be sticky.
Step 3: Turn the dough onto a lightly floured surface and knead, adding more flour as needed, until smooth and slightly sticky, about 5 minutes. Place the dough in a greased bowl, cover, and let rise for about 1 hour until doubled in size.
Step 4: In a small bowl, mix together the Parmesan, garlic powder, and Italian seasoning for later use.
Step 5: Preheat the oven to 450 degrees Fahrenheit. Punch down the risen dough and transfer it to a floured surface. Add 3 tablespoons of the Parmesan mixture and knead until evenly incorporated.
Step 6: Divide the dough into 6 equal parts. Roll and stretch each piece into a rope about 30 inches long. Shape each rope into a pretzel by crossing the ends twice, then folding the twisted ends over the middle and pressing gently to seal.
Step 7: In a shallow dish, dissolve the baking soda in the warm water. Quickly dip each pretzel into this baking soda solution, then place them on a lined baking sheet (silicone or parchment paper).
Step 8: Bake the pretzels for 10–12 minutes, or until they turn golden brown.
Step 9: Melt the remaining 3 tablespoons of butter. Brush the pretzels with melted butter on both sides, then sprinkle the remaining Parmesan mixture over them. Serve warm.

Tips & Variations

For a sharper flavor, use freshly grated Parmesan cheese instead of pre-grated.
To make the pretzels more traditional, sprinkle coarse sea salt instead of the Parmesan topping before baking.
If you prefer a chewier texture, allow the dough to rise a second time for 20 to 30 minutes before shaping.

Storage

Store leftover pretzels in an airtight container at room temperature for up to 2 days. To reheat, warm them in a 350 degree Fahrenheit oven for 5–7 minutes to restore crispness. Pretzels can also be frozen for up to 1 month; thaw at room temperature before reheating.

How to Serve

The image shows a golden brown pretzel on a white plate, with a shiny, slightly crusty outside and a soft, fluffy texture inside. It has a classic twisted shape with three visible thick bands of dough crossing each other. White coarse salt and small green basil leaves are scattered on top and around the pretzel, giving it a fresh look. The plate is placed on a white marbled surface with a white cloth and a glass jar filled with a light powder in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, while Parmesan adds a distinctive flavor, you can substitute with Asiago or Pecorino Romano for a similar savory taste.

What if I don’t have a thermometer for the milk?

The milk should feel warm to the touch but not hot—about body temperature. If it’s too hot, it can kill the yeast, and if it’s too cold, the yeast won’t activate properly.