These Garlic Parmesan Pretzel Bites are warm, soft, and full of flavor. With a sprinkle of garlic and cheese, they’re perfect for snacking or game day!
Who can resist warm pretzels? I love serving them with a cheesy dip or just snacking straight from the bowl. They disappear fast, so prepare for some happy faces! 😄
Key Ingredients & Substitutions
Warm Water: Make sure the water is around 110°F. Too hot can kill the yeast. If you’re out of yeast or want to go a different route, a teaspoon of baking powder can be added directly to the dry ingredients instead.
Kosher Salt: This adds flavor, but fine sea salt works too! Just note to use a bit less since it’s saltier.
Active Dry Yeast: If you have instant yeast, feel free to use it! It can be added directly to dry ingredients without blooming in water first.
All-Purpose Flour: This is perfect for pretzel bites. If you need a gluten-free option, a gluten-free all-purpose flour blend works nicely.
Garlic Powder: You can adjust the amount based on how strong you like your garlic flavor. Fresh minced garlic is also a great substitute!
Parmesan Cheese: Grated Pecorino Romano or nutritional yeast for a vegan twist can replace Parm while still offering that cheesy flavor.
How Can I Get the Perfect Pretzel Bite Texture?
Getting that fluffy yet chewy texture is key! The unique baking soda bath is what gives pretzels their distinct flavor and color. Here’s how to nail it:
- In a large pot, bring 10 cups of water and 2/3 cup of baking soda to a rolling boil.
- Batch boil the pretzel bites, around 10 at a time, for about 30 seconds each. This step creates the outside crust.
- Make sure to always use a slotted spoon to avoid water splashes and drain them before placing on the baking sheets.
Don’t forget to brush your pretzel bites right when they come out of the oven! This helps the garlic and Parmesan stick, ensuring every bite is full of flavor.
Garlic Parmesan Pretzel Bites
Ingredients You’ll Need:
- 1 1/2 cups warm water (110°F)
- 2 teaspoons sugar
- 2 teaspoons kosher salt, divided
- 1 packet active dry yeast (2 1/4 teaspoons)
- 4 cups all-purpose flour
- 2 tablespoons unsalted butter, melted
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk beaten with 1 tablespoon water
- 4 tablespoons unsalted butter, melted (for brushing)
- 1 to 2 teaspoons garlic powder (to taste)
- 1/2 cup grated Parmesan cheese
How Much Time Will You Need?
This delightful recipe will take about 1 hour and 15 minutes, including 1 hour for the dough to rise and about 15-20 minutes for preparation and baking. It’s worth every minute when you bite into that warm, cheesy goodness!
Step-by-Step Instructions:
1. Activate Yeast:
In a large bowl, combine the warm water, sugar, and 1 teaspoon of kosher salt. Stir in the yeast, then let it sit for about 5 minutes until it becomes foamy. This means your yeast is active and ready to go!
2. Make Dough:
Add the flour and melted butter to the yeast mixture. Mix it all together until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until it’s smooth and elastic. Once ready, place it in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
3. Preheat Oven:
While your dough is rising, preheat your oven to 450°F (230°C). Line baking sheets with parchment paper and lightly oil them so your pretzel bites don’t stick.
4. Prepare Baking Soda Bath:
In a large pot, bring 10 cups of water and the baking soda to a boil. This will be the bath that gives your pretzel bites that delicious flavor and color.
5. Form Pretzel Bites:
Turn the risen dough out onto a lightly floured surface. Divide it into 6 equal pieces. Roll each piece into ropes about 12 inches long and then cut them into 1-inch pieces to make your bites.
6. Boil Pretzel Bites:
Carefully drop the pretzel bites into the boiling baking soda bath in batches of about 10 at a time. Let them boil for approximately 30 seconds. Use a slotted spoon to remove them and place them on the prepared baking sheets.
7. Brush and Bake:
Brush each pretzel bite with the beaten egg yolk mixture to give them a beautiful golden color when baked. Bake these little bites for about 12-15 minutes, or until they are golden brown.
8. Add Garlic Butter and Parmesan:
Right after taking the pretzel bites out of the oven, generously brush them with melted butter mixed with garlic powder. Then sprinkle with kosher salt and grated Parmesan cheese for that extra flavor kick.
9. Serve Warm:
These Garlic Parmesan Pretzel Bites are best enjoyed warm. Serve them with your favorite mustard or cheese dip, and prepare for them to disappear quickly!
Enjoy your soft, garlicky, cheesy pretzel bites! They’re sure to be a big hit!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour, but keep in mind that the texture will be denser. You might need to add a bit more water to the dough, as whole wheat absorbs more moisture.
What If I Don’t Have Baking Soda?
Baking soda is essential for achieving that classic pretzel flavor and color. If you don’t have it, you can try using baking powder, but the results won’t be the same. For best results, it’s ideal to use baking soda.
How Can I Store Leftover Pretzel Bites?
Store any leftovers in an airtight container at room temperature for up to 2 days. You can also refrigerate them to keep them fresh for up to a week. To reheat, pop them in the oven at 350°F for about 5-10 minutes until warm and crispy.
Can I Freeze the Pretzel Bites?
Absolutely! After baking, let them cool completely, then store them in a freezer-safe bag or container. They can be frozen for up to 3 months. To enjoy them again, thaw in the fridge and reheat in the oven for the best texture.
