These garlic parmesan pretzel bites are fluffy, cheesy, and oh-so-irresistible! Soft on the inside and crispy on the outside, they’re the perfect snack for any party or movie night.
Honestly, who can resist the smell of garlic and cheese? I like to dip mine in marinara sauce for an extra kick. They disappear so fast, I sometimes wonder if they have legs! 😂
Key Ingredients & Substitutions
Active Dry Yeast: This is essential for the dough to rise. If you have instant yeast on hand, you can use it directly without proofing. Just reduce the amount to about 2 teaspoons.
All-Purpose Flour: Regular flour works best for these pretzel bites, but you can substitute up to half with whole wheat flour for a nuttier flavor. Just remember, it might change the texture a bit.
Unsalted Butter: This gives the pretzel bites a rich flavor. If you need a dairy-free version, use a plant-based butter or oil. It will still taste great!
Parmesan Cheese: Grated parmesan adds a wonderful cheesy flavor. If you’re out, try using Pecorino Romano for a sharper taste, or nutritional yeast for a vegan option.
Dried Parsley: I love using fresh parsley when I have it! It brightens up the flavor and looks pretty. If fresh isn’t available, dried works fine, just remember to adjust the quantity.
What’s the Best Way to Shape Pretzel Bites?
Shaping the pretzel bites can be tricky if you’ve never done it before. Here’s a simple way to form those cute little bites:
- After your dough has risen, punch it down to release air.
- Divide it into four equal pieces for easier handling.
- Roll each piece into a rope about 12 inches long. Aim for a uniform thickness—about ½ inch thick works well.
- Cut the rope into 1 to 1½ inch pieces using a sharp knife or pizza cutter for clean edges.
Don’t worry if they aren’t perfect! The best part is they’ll puff up and look adorable in the oven.
How to Make Garlic Parmesan Pretzel Bites
Ingredients You’ll Need:
For the Dough:
- 2 1/4 tsp active dry yeast (1 packet)
- 1 1/2 cups warm water (about 110°F/43°C)
- 1 tbsp granulated sugar
- 4 cups all-purpose flour
- 1 tsp salt
For Boiling:
- 10 cups water
- 2/3 cup baking soda
For Topping:
- 6 tbsp unsalted butter, melted
- 3 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1 tbsp dried parsley (or 2 tbsp fresh parsley, chopped)
- Coarse salt, for sprinkling
How Much Time Will You Need?
This recipe takes about 1 hour and 15 minutes in total, which includes 1 hour for the dough to rise and about 15 minutes for baking. You’ll spend about 15 minutes preparing the ingredients and shaping the bites. It’s a fun and rewarding process!
Step-by-Step Instructions:
1. Activate the Yeast:
In a large bowl, mix the active dry yeast and granulated sugar into the warm water. Let it sit for about 5 minutes until it becomes foamy. This shows that the yeast is activating and ready to help our dough rise!
2. Make the Dough:
Add the all-purpose flour and salt to the yeast mixture. Stir everything together until it forms a dough. Once combined, knead the dough on a floured surface for about 5 minutes until it becomes smooth and elastic. This is crucial for a nice texture!
3. Let the Dough Rise:
Place the kneaded dough into a lightly oiled bowl, covering it with a damp cloth. Let it rise in a warm spot for about 1 hour or until it’s doubled in size. This is what gives your pretzel bites their fluffy goodness!
4. Prepare for Baking:
While the dough is rising, preheat your oven to 450°F (232°C). Line two baking sheets with parchment paper for easy cleanup later.
5. Shape the Pretzel Bites:
Once the dough has risen, punch it down to release air. Divide the dough into four equal pieces. Roll each piece into a long rope about 12 inches long. Cut each rope into 1 to 1½-inch pieces to form your pretzel bites. They don’t have to be perfect—each one will be uniquely delightful!
6. Boil the Pretzel Bites:
In a large pot, bring 10 cups of water and the baking soda to a rolling boil. Carefully drop the cut pretzel bites into the boiling water in batches. Boil them for about 30 seconds, then use a slotted spoon to remove and place them onto the prepared baking sheets, giving them some space.
7. Bake the Pretzel Bites:
Now it’s time to bake! Place the sheets in the preheated oven and bake for 12-15 minutes, or until they turn golden brown. Your kitchen is going to smell amazing!
8. Garlic Butter Mixture:
While the pretzel bites are baking, mix the melted butter and minced garlic in a small bowl. This will be the tasty glaze for our pretzel bites!
9. Coat the Bites:
Once the pretzel bites are out of the oven, immediately brush them generously with the garlic butter mixture. The warmth will soak it in beautifully.
10. Add the Finishing Touches:
While the bites are still hot, sprinkle them with grated Parmesan cheese, parsley, and a dash of coarse salt. Gently toss them together to make sure every bite is coated.
11. Serve and Enjoy:
Serve the pretzel bites warm with your favorite dipping sauces like marinara or mustard. They’re perfect for sharing (or keeping all to yourself!).
Enjoy these soft, buttery garlic parmesan pretzel bites that are perfect for any gathering. Happy snacking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for added nutrition and a slightly nuttier flavor. Just keep in mind that it may impact the texture a bit.
What Can I Use Instead of Baking Soda for Boiling?
Baking soda is crucial for achieving the pretzel texture, but if you need a substitute, you can use baking powder—though the results may not be quite the same. You can also skip boiling and bake them directly, but they won’t have the classic pretzel flavor and texture.
How Should I Store Leftovers?
Store any leftover pretzel bites in an airtight container at room temperature for 1-2 days. To enjoy them later, reheat them in the oven at 350°F (175°C) for about 5-10 minutes to restore some crispness.
Can I Freeze These Pretzel Bites?
Absolutely! Freeze the pretzel bites after they are fully baked and cooled. Place them in a single layer on a baking sheet until frozen, then transfer to an airtight container. They should be good for up to 3 months. Reheat from frozen in the oven when you’re ready to enjoy!
