Garlic Parmesan Soft Pretzel Sticks Recipes

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:

• 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 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!

CHEESE-STUFFED GARLIC PARMESAN PRETZELS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Stretch pizza dough out into a rectangle.
• Cut into 8 equal-sized strips.
• Stretch strips lengthwise, and widthwise.
• Place mozzarella down the middle of each strip.
• Fold and pinch the dough around the cheese along the entire strip, ensuring to close off the ends.
• Form a pretzel shape by taking the ends of the strip, making a "U" shape, twisting the ends around each other twice and connecting the ends to the bottom of the "U" shape.
• Transfer to a baking sheet lined with parchment paper.
• Mix melted butter, garlic, and parsley and pour onto pretzels.
• Sprinkle parmesan evenly on top of the pretzels.
• Bake for 20 minutes or until golden brown.
• Enjoy!