These savory pretzels are the perfect afternoon snack. They are surprisingly easy to make and a wonderful baking project with kids, or to serve a crowd.
Parmesan Garlic Pretzels
1 package Breads from Anna Pizza Crust Mix
1 packet active dry yeast (included with mix)
1 ½ cups grated parmesan cheese, divided
1 large clove garlic, minced (approximately 1 Tablespoon)
1 cup warm water (105-115 degrees)
2-3 tablespoons honey or sugar
1 tablespoon apple cider vinegar
1/3 cup oil
2-3 jumbo eggs, lightly beaten (total egg measurement will be 2/3 – ¾ cup). *To make these pretzels egg free, follow the instructions at the bottom of the recipe, below*
1 egg yolk mixed with 2 Tablespoons water
1 Tablespoon course sea salt
Makes approximately 12 pretzels.
Pretzels are best enjoyed while still warm from the oven! We suggest a honey mustard dipping sauce made of 1 part honey and 1 part mustard.
*To make these pretzels egg free, we use the same method we use to make our Pizza Crust Mix egg free: Mix 3/4 cup warm water and 2 heaping teaspoons of baking powder together. Add this mixture, which will equal the total egg amount needed for the Pizza Crust Mix, to the flour mixture in place of the egg.
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