Soft Parmesan Pretzels

These Parmesan Pretzels are a fun and flavorful twist on a classic snack!  Using refrigerated pizza crust, pretzel dough is formed into traditional shapes, boiled in a baking soda bath for that signature pretzel chew, and then baked to golden perfection.  A generous sprinkle of parmesan cheese and garlic powder adds a savory kick.  Serve these warm, irresistible pretzels with your favorite dipping sauce, like Jalapeno Cheese Dip or mustard, for a truly satisfying treat.

Ingredients:

  • 1 tube (13.8oz) refrigerated pizza crust
  • 2 1/2 quarts water
  • 2/3 cup baking soda
  • 1 large egg, slightly beaten
  • 3 ounces Parmesan cheese, grated (1 cup)
  • 1/2 teaspoon garlic power
  • Dip for serving (Jalapeno Cheese Dip or mustard)

Directions:

1.Heat oven to 425°F. Line two 15 x 10-inch baking pans with parchment paper
2. Unroll pizza crust on a lightly floured surface. Cut dough widthwise into 12 strips, each about 1-inch wide. Carefully stretch each strip into a 24-inch rope. Form each rope into a U shape. Overlap ends, twisting once. Fold ends down; press ends tightly onto the bottom of U to secure pretzel shape.
3. Bring water and baking soda to a boil in a Dutch oven over high heat, stirring occasionally. Drop pretzels, two at a time, into the boiling water. Boil for 30 seconds, submerging pretzels in boiling water. Remove with a slotted spatula; drain on paper towels.
4. Transfer to prepared pans; brush with egg wash. Bake for 10 minutes. Meanwhile, combine parmesan and garlic powder in a small bowl. Sprinkle each pretzel with about 1 tablespoon parmesan mixture. Bake for 2-3 minutes longer or until pretzels are golden brown.
5. Serve warm with Jalapeno Cheese Dip or mustard.

 

© Dairy Farmers of Wisconsin

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