Garlic Parmesan Soft Pretzel Sticks Food

HOMEMADE GARLIC SOFT PRETZELS

Steps:

• In a large bowl, combine the warm milk and yeast and let that sit for a few minutes to allow the yeast to soften.
• Add in roughly half of the flour and the brown sugar and stir.
• Add in the softened butter, salt, and then the remaining flour and stir. By this point, you'll have a very sticky ball of dough.
• On a floured surface, knead your dough for about 5 minutes, adding more flour to the mixture if needed.
• Towards the end of the kneading, add in the garlic and parsley to the dough and work it in as best you can. (I flattened my dough out a bit like a pizza crust and sprinkled the garlic and parsley over the top and then folded the dough over itself a few times).
• Put the dough ball in a large greased bowl, cover it, and let it sit in a warm spot for about an hour.
• Once it's done it should have about doubled in size. Give the ball a few good punches to release any excess air.
• Pre-heat oven to 450 degrees F.
• Divide dough into 8 (or 6 if you want them larger) even balls.
• Roll out the dough into 18 inch pieces and fold into pretzels (link above to see how to properly fold a pretzel).
• In a shallow baking dish, combine baking soda and warm water. Gently dip each pretzel into the baking soda solution making sure that the whole pretzel is submerged in the water and place the pretzels on a greased/ lined baking sheet.
• Sprinkle with your desired amount of sea salt (or no salt is okay) and bake for 14-15 minutes.
• ENJOY!!

GARLIC PARMESAN SOFT PRETZELS

Steps:

• Preheat the oven to 400°F. Line two baking sheets with parchment paper. Spray with nonstick cooking spray.

SOFT GARLIC PARMESAN BREADSTICKS

Steps:

• Fit your food processor with a steel blade. Place the bread flour, yeast, sugar, salt, Italian seasoning, garlic, 1/4 cup grated Parmesan and softened butter in the processor; pulse to blend. Stir together hot water, milk and egg. Start the processor and slowly pour in the milk mixture into the feed tube until a ball forms around the blade. Run for 30 seconds to knead. Remove dough from processor and knead briefly by hand. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough, and turn it out onto a lightly floured surface. Roll the dough into a 10x12 inch rectangle. Use a knife or pizza cutter to slice the dough lengthwise into ten strips, and then cut these strips in half. Brush tops of strips with 2 tablespoons melted butter, and sprinkle with 1/4 cup Parmesan cheese. Cover, and let rise until nearly double, about 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 18 to 23 minutes, or until golden brown. Turn broiler on, and brush breadsticks with remaining melted butter and Parmesan cheese. Broil just until the cheese starts to turn light brown, about 2 to 3 minutes. Serve warm.

GARLIC-PARMESAN PRETZELS

Steps:

• Toss 4 cups mini pretzel twists with 6 tablespoons melted butter, 1/2 teaspoon garlic powder and 1 grated garlic clove in a large bowl. Spread on a baking sheet and bake at 350˚ until lightly toasted but not dry, about 5 minutes. Transfer to a separate bowl and toss with 1/4 cup grated parmesan and 2 tablespoons finely chopped parsley.

GARLIC PRETZELS

Steps:

• Preheat oven to 250 degrees F.
• Mix worcestershire sauce, butter and garlic powder.
• Pour over pretzels and mix well.
• Spread on a baking sheet in a single layer.
• Bake for one hour, stirring every 15 minutes.

GARLIC PARMESAN PRETZELS

Steps:

• Preheat oven to 400° and line a large baking sheet with parchment paper.
• Divide dough into 6 pieces. Stretch and roll each piece into a long rectangle. Sprinkle mozzarella and a bit of Parmesan into the center of each rectangle. Roll the dough tightly, making sure no cheese is exposed, into a tight rope. Twist and shape the rolls into a pretzel shape and transfer to prepared pan.
• Add baking soda to a shallow bowl filled with warm water. Whisk until the baking soda is dissolved. Brush baking soda solution onto each pretzel. Let set until the pretzels have dried, about 10 minutes, then brush with melted butter. Sprinkle with garlic powder, more Parmesan and parsley.
• Bake until the pretzels are golden,18 to 20 minutes.

GARLIC-PARMESAN PRETZELS

Steps:

• Preheat the oven to 400° F. Microwave the butter for 25-30 seconds, or until fully melted.
• Pour garlic powder and parmesan into a gallon-sized resealable plastic bag. Set aside.
• Toss the pretzel nuggets in butter, then drop them into the resealable bag. Seal the bag, then shake until all of the nuggets are fully coated.
• Pour the nuggets onto a baking sheet lined with parchment paper, spreading them out in one even layer.
• Bake in the oven for five minutes. Serve with warm marinara sauce for dipping.

GARLIC-PARMESAN PRETZELS

Steps:

• Place pretzels in a large microwave-safe bowl; set aside.
• Combine butter and garlic powder in a one-cup glass measure. Microwave, uncovered, on high for 30-45 seconds, until butter is melted. Stir to combine.
• Drizzle butter mixture over pretzels; mix lightly. Sprinkle with cheese, mix again.
• Place pretzels in the microwave. Microwave on high, uncovered, for 3-4 minutes. Stir 1-2 times during cooking. Cool.
• Store in an air-tight container.

GARLIC PARMESAN PRETZELS

Steps:

• Preheat the oven to 350 degrees and line a baking sheet with parchment. Set aside.
• Combine the pretzel twists with the melted butter and granulated garlic in a large bowl and toss to combine.
• Spread the coated pretzels in an even layer on the prepared baking sheet. Try to not overlap as best as possible. Bake for about 5 minutes or until toasted but not dried out.
• Transfer the baked pretzels to a clean bowl along with the parmesan cheese and parsley. Toss gently to coat before serving.

GARLIC PARMESAN SOFT PRETZEL STICKS

Steps:

• 1. Dissolve the yeast into the water in your mixing bowl (warmed in advance if using a stainless steel Kitchenaid bowl, do not use a COLD bowl when blooming yeast!). Give a gentle stir to wet the yeast and let set in a warm place for 10 minutes.
• 2. Add the oil, salt and 1 1/2 c of the flour to the yeast mixture. Put your bowl on your Kitchenaid mixer, using the dough hook and knead until just combined.
• 3. Add the garlic, garlic powder, cheese, remaining flour to the mixture. Knead with your Kitchenaid for at least 4-5 minutes, until you have a sleek dough ball that is elastic and not sticky. Adjust your water/flour as needed but remember to use warm water! At this point, cover your bowl with a towel and let it sit in a warm place for an hour to rise.
• 4. You can divide these into golfball sized portions or just eyeball it (what I do) and pinch off slightly larger than golfball sized pieces. You can do a bigger portion and make into a traditional pretzel shape or just make into sticks to save time. I gently roll the dough between my hands until it looks like a cigar. Put these onto a cookie sheet, covered with parchment and lightly sprayed with a butter no stick spray. Give enough room for expansion, I can fit 10-12 on my Airbake sheet. Let set 30 min to rise again. Turn your oven on to 475.
• 5. In a large pot (I use a 5 qt dutch oven), fill pot ½ full of water and add the baking soda, bring to a gentle boil. Gently put each stick into the water and boil for at least 30 seconds per side (3 or 4 will easily fit in the pan at once). Remove from the water gently with a spatula, letting all the water drain off...then place back on the parchment. I then sprinkle each stick with grated parmesan cheese and a shake of freeze dried parsley. Bake for 12 minutes or until nicely browned. Let set 10 minutes and remove from cookie sheet and enjoy! We do either marinara or melted garlic butter for dipping. Makes about a dozen or so.
• 6. You can adjust the garlic/parmesan to your taste or take out altogether and just sprinkle with coarse sea salt or with cinnamon/sugar...the possibilities are up to you!

EASY GARLIC PARMESAN PRETZELS

Steps:

• Add melted butter, pepper, garlic powder, garlic to a large bowl and whisk to combine.
• Add in the pretzels and toss to combine. Place tossed pretzels on a parchment paper lined cookie sheet and drizzle with any remaining butter.
• Bake the pretzels in the oven for 5 minutes. Be careful not to overbake them or they will try out.
• Sprinkle pretzels with grated parmesan cheese and toss to combine. To help the cheese stick I like to spray with a little olive oil first. Once finished, remove from cookie sheet and serve immediately topped with fresh parsley. Enjoy!