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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