How can I make garlic butter soft pretzel knots without a stand mixer?

You can make garlic butter soft pretzel knots by hand if you don’t have a stand mixer. Start by mixing the dough ingredients in a large bowl, then turn the dough onto a lightly floured surface. Knead it vigorously for about 10 minutes, until the dough becomes smooth and elastic. This manual method requires more effort than a mixer but yields the same delicious results.

What’s the best way to shape pretzel knots for even baking?

Divide the dough into even portions and roll each piece into a long rope about 12-15 inches long. To form the knot, tie the rope into a loose knot and tuck the ends underneath to secure them. Make sure knots are similar in size so they bake evenly and have a consistent soft texture.

How do I make garlic butter to brush on soft pretzel knots?

Melt unsalted butter and mix in minced garlic, a pinch of salt, and optional herbs like parsley or chives. Brush this mixture generously over the hot pretzel knots immediately after baking. The warm pretzels absorb the garlic butter well, adding rich flavor and a shiny finish.

Can I freeze garlic butter soft pretzel knots for later?

Yes, you can freeze baked pretzel knots. Allow them to cool completely, then place them in an airtight container or freezer bag. Freeze for up to 2 months. To reheat, warm them in a preheated oven at 350°F (175°C) for about 10 minutes, then brush with fresh garlic butter for best flavor.

Why do some soft pretzels have a chewy crust and others are softer?

The texture depends largely on the baking soda bath and baking time. Soaking the pretzels in a warm baking soda solution before baking helps create a chewy, golden crust. If skipped or shortened, the crust will be softer. Adjusting baking time and temperature can also influence crust and crumb texture to match your preference.

Garlic Butter Soft Pretzel Knots: Chewy, Savory Snack Guide

Name: Garlic Butter Soft Pretzel Knots
Prep time: 1 h 20 min
Cook time: 20 min
Total time: 1 h 40 min
Cuisine: German
Ingredients: – 1 ½ cups warm water (110-115 °F / 43-46 °C); – ¼ oz (≈ 7 g≈ 540 g) all-purpose flour; – 6 Tbsp (≈ 85 g) unsalted butter, very soft; – 10 cups (≈ 2.4 L) water; – ¾ cup (≈ 180 g) baking soda; – 1 large egg, beaten; – 2 tsp water; – 1 stick (½ cup, ≈ 113 g) unsalted butter, melted; – 5 garlic cloves, minced; – ¼ tsp salt; – ¼ tsp garlic powder; – ½ cup (≈ 15 g) fresh parsley, minced; – ¼ cup (≈ 25 g) grated Parmesan cheese

Description

🥨 Enjoy a soft, chewy pretzel knot loaded with aromatic garlic butter for a comforting snack.
🧈 The savory Parmesan‑garlic topping adds depth, making these knots perfect for any gathering.

Ingredients

– 1 ½ cups warm water (110-115 °F / 43-46 °C)

– ¼ oz (≈ 7 g≈ 540 g) all-purpose flour

– 6 Tbsp (≈ 85 g) unsalted butter, very soft

– 10 cups (≈ 2.4 L) water

– ¾ cup (≈ 180 g) baking soda

– 1 large egg, beaten

– 2 tsp water

– 1 stick (½ cup, ≈ 113 g) unsalted butter, melted

– 5 garlic cloves, minced

– ¼ tsp salt

– ¼ tsp garlic powder

– ½ cup (≈ 15 g) fresh parsley, minced

– ¼ cup (≈ 25 g) grated Parmesan cheese

Instructions

1-Activate the yeast: In a large cup, combine warm water, yeast, and sugar. Let it sit for 10 minutes until it becomes foamy. If it doesn’t foam, your yeast might be old, so double-check that step it’s key to getting those light, airy knots.

2-Make the dough: Transfer the yeast mixture to a stand-mixing bowl. Add salt, flour, and the soft butter. Knead with the dough hook for about 12 minutes, or knead by hand on a floured surface for 10 minutes until the dough is smooth and elastic.

3-First rise: Cover the dough and let it rise in a warm place for 1 hour.

4-Shape the knots: Punch down the dough, place it on a parchment-lined tray, cover, and let it rest for 20 minutes.

5-Pre-heat the oven: Set your oven to 425 °F (220 °C).

6-Boil the knots: Bring water and baking soda to a rolling boil. Working in batches, drop each knot into the pot for 30 seconds, then drain on a clean towel.

7-Egg wash: Brush each boiled knot with the beaten egg and water mixture for a golden finish.

8-Bake: Bake the knots for 18-22 minutes until they’re golden brown.

9-Garlic-butter glaze: While the knots bake, melt butter in a pan, add minced garlic, and simmer for 1-2 minutes. Stir in salt, garlic powder, and parsley.

10-Finish: As soon as the knots come out of the oven, brush them generously with the garlic-butter mixture, then sprinkle with grated Parmesan and a bit of extra minced parsley. For more dough ideas, explore our Meghan Markle Pasta Recipe on the blog.

Notes

🔹 Ensure the yeast mixture becomes foamy; dead yeast will prevent the dough from rising.
🧈 Use very soft butter in the dough to incorporate it smoothly without over‑mixing.
⏱️ For extra chewiness, boil the knots in the baking‑soda water exactly 30 seconds—longer boiling can make them too dense.

Prep Time: 20 minutes
First rise: 1 hour
Cook Time: 20 minutes
Category: Snack
Method: Boiling and baking
Cuisine: German

Nutrition

Serving Size: 1 knot
Calories: 120 kcal
Sugar: 2 g
Sodium: 200 mg
Fat: 6 g
Saturated Fat: 3 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 10 mg

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