These Garlic Parmesan Pretzel Bites are warm, cheesy, and oh-so-addictive! Packed with garlic and sprinkled with yummy Parmesan, they’re the perfect snack for any occasion.
Honestly, who can resist the smell of garlic and cheese? I like to serve them fresh out of the oven with a side of marinara. It’s a tasty twist on classic pretzels that you won’t want to miss!
Key Ingredients & Substitutions
Yeast: I use active dry yeast for this recipe. If you’re out, instant yeast can work as a quicker alternative. Just mix it directly with the dry ingredients without needing to proof it first.
Flour: All-purpose flour gives these pretzel bites the right texture. If you’re looking for a gluten-free option, try a 1:1 gluten-free flour blend, but it may change the texture a bit.
Parmesan Cheese: Freshly grated Parmesan offers a better flavor and melt than pre-grated. If you want something different, Asiago or Pecorino Romano can also be tasty substitutes.
Butter: Unsalted butter is best for flavor control. If you’re trying to cut calories, you can replace half with olive oil, which works nicely, too.
How Do You Get the Perfect Pretzel Texture?
Getting that classic pretzel texture involves boiling the bites. This step creates a chewy exterior and beautiful brown color. Here’s how to do it right:
- Bring 10 cups of water to a rolling boil; then carefully add the baking soda. This is where the magic happens!
- Drop the pretzel bites in batches, making sure not to overcrowd the pot. Boil each batch for exactly 30 seconds.
- Use a slotted spoon to remove the bites, letting excess water drain before placing them back on the baking sheets.
This boiling step can seem tricky, but it’s what gives pretzels their unique and wonderful texture! Trust me; it’s worth the effort!
How to Make Garlic Parmesan Pretzel Bites
Ingredients You’ll Need:
- 1 1/2 cups warm water (110°F/45°C)
- 2 1/4 tsp active dry yeast (1 packet)
- 1 tbsp granulated sugar
- 4 cups all-purpose flour
- 1 tsp salt
- 4 tbsp unsalted butter, melted (plus more for brushing)
- 10 cups water (for boiling)
- 2/3 cup baking soda
- 3/4 cup grated Parmesan cheese
- 3 cloves garlic, minced (or 1 tbsp garlic powder)
- 1 tbsp fresh parsley, finely chopped (or 1 tsp dried parsley)
- Coarse salt or pretzel salt, for sprinkling
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time, plus 1 hour for the dough to rise and about 15 minutes for baking. Overall, plan for around 1.5 – 2 hours to make these delicious pretzel bites.
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, whisk together the warm water, active dry yeast, and granulated sugar. Let it sit for about 5 minutes until it becomes frothy – this means the yeast is active!
2. Mix and Knead:
Add the all-purpose flour and salt to the yeast mixture. Knead the dough by hand or using a stand mixer with a dough hook for about 5-7 minutes until the dough is smooth and elastic.
3. Let it Rise:
Lightly oil a large bowl and place the dough inside, turning it to coat evenly with oil. Cover the bowl with a clean towel or plastic wrap. Let the dough rise in a warm place until it has doubled in size, which should take about 1 hour.
4. Shape the Bites:
Preheat your oven to 450°F (230°C). Line two baking sheets with parchment paper and grease them lightly. Once the dough has risen, punch it down, and turn it out on a floured surface. Divide the dough into 1-inch pieces and roll them into balls. Place each ball on the prepared baking sheets.
5. Boil the Pretzel Bites:
In a large pot, bring 10 cups of water to a boil and add the baking soda. Carefully drop the pretzel bites into the boiling water in batches, making sure to not overcrowd the pot. Boil each batch for 30 seconds before using a slotted spoon to remove them and place them back on the baking sheets.
6. Bake:
Brush the pretzel bites generously with melted butter before placing them in the oven. Bake them for about 12-15 minutes or until they are golden brown.
7. Garlic Parmesan Topping:
While the pretzel bites are baking, mix together the minced garlic (or garlic powder), remaining melted butter, Parmesan cheese, and parsley in a small bowl.
8. Finish and Serve:
As soon as the pretzel bites are done baking, brush them with the garlic Parmesan mixture and sprinkle with coarse salt or pretzel salt to finish them off. Serve them warm with dipping sauces like marinara or mustard.
Enjoy your savory, buttery, crispy Garlic Parmesan Pretzel Bites! They’ve got a delicious flavor that everyone is sure to love.
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour, but keep in mind that it may result in denser pretzel bites. You might want to blend it with all-purpose flour for a lighter texture, using a 50/50 ratio for best results.
How Do I Store Leftover Pretzel Bites?
Store any leftover pretzel bites in an airtight container at room temperature for up to 2 days. If you want to keep them for longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Reheat in the oven to restore their crunch!
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and then refrigerate it after kneading. Just remember to let it come to room temperature for about 30 minutes before shaping and boiling the pretzel bites.
What If I Don’t Have Baking Soda?
If you’re out of baking soda, you can use baking powder instead. For every tablespoon of baking soda, use 2 tablespoons of baking powder, but this may not give you the same texture for the pretzel bites. Alternatively, consider skipping the boiling step; just bake them directly, but expect a different result.
