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
- Place mix, including yeast, 1 cup parmesan cheese, and garlic into the bowl of a heavy duty mixer. Blend on low speed for 3 minutes, gradually adding warm water, vinegar, oil, honey, and eggs. Slowly increase mixer speed to high. Beat for 7-8 minutes, scraping sides of bowl during mixing time.
- Oil baking sheets.
- Place ½ of dough into pastry bag or gallon size ziplock bag with small triangle snipped from corner of the bag (hole should measure ¾ inch diameter). Squeeze dough into pretzel shapes onto baking sheets. Repeat with remaining dough (see image below).
- Let dough rise on pans for 45 minutes.
- While dough is rising, preheat oven to 400 degrees, and beat one egg yolk and 2 Tablespoons water in a small bowl.
- When dough is roughly doubled in size, brush pretzels with egg wash and sprinkle with salt and remaining parmesan, and bake for 12-15 minutes until lightly browned.
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.