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Garlic Butter Soft Pretzel Knots 30.png

Garlic Butter Soft Pretzel Knots


  • Author: Brandi Oshea
  • Total Time: 1 hour 40 minutes
  • Yield: 12 knots
  • Diet: Contains gluten, dairy, egg

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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