Garlic - Parmesan Soft Pretzel Knots
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Cook time: 
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Serves: 16 small knots
 
Ingredients
  • ¾ c very warm water {if you have a thermometer on hand, about 105 - 115 degrees}
  • 1.5 t sugar
  • 1.5 t active dry yeast {note: this is less than one package}
  • 3 c flour {you won't use it all}
  • 1 t kosher salt
  • 1 T unsalted butter, melted
  • 2 T grated parmesan (for inside the dough)
  • 1.5 t garlic powder (for inside the dough)
  • 2 T grated parmesan (for topping)
  • 1 t garlic powder (for topping)
  • ½ t dried parsley (for topping)
  • -
  • 8 c water
  • ½ c baking soda
  • -
  • 1 egg
  • 1 T water
  • kosher salt
Instructions
To make the dough:
  1. In the bowl of a stand mixer, combine the water, sugar, and yeast. Let it sit until foamy (5-10 min)
  2. Add 2 cups of flour, and the salt and melted butter.
  3. Using the dough hook, stir until a dough forms. Add flour, a few tablespoons at a time, until a soft, pliable dough forms around the hook. While the dough is still a little sticky, add the 2 T grated parmesan and 1.5 t garlic powder.
  4. Continue to mix until incorporated. When it is ready, the dough should not be sticky to the touch {this took only a few minutes for me, and you may not need all of the flour}.
  5. Spray a large bowl with cooking spray, and place the ball of dough inside; coat the top lightly with more cooking spray.
  6. Cover the bowl with plastic wrap or a clean kitchen towel, and let it rise in a warm place until it doubles in size, about 60 - 90 minutes.
The above can all be done in advance.
When you are ready to cook:
  1. Preheat the oven to 425 and line a baking sheet with a silpat {recommended} or parchment paper.
  2. Punch down the dough, and divide in half. Divide each half into half again. Each of the four resulting pieces will make four pretzel knots.
  3. Roll each piece of dough between your hands just so they are long enough to shove into a messy knot. Pinch the ends of the strand together so it's all compact.
  5. Set the tied knots aside.
  6. In a large pot, bring water and baking soda to a boil, and cover a plate with a few paper towels. Carefully drop a few knots into the boiling water. They will puff up a bit. Let them boil for 30 seconds, flip them with the slotted spoon, and boil for another 30 seconds. Remove them after 30 seconds with a slotted spoon, and lay them on the paper towel just to dry them off a bit.
  7. Transfer to the prepared baking sheet and leave a bit of room between knots for them to puff up more during baking.
  8. Beat the egg with the tablespoon of water, and brush the tops of the knots with the egg wash {I just used my fingertips, to make sure I got in the crevices}, and sprinkle liberally with the remaining parmesan cheese and garlic. Go easy on topping with kosher salt, but hey, they are pretzels - so use a bit. You are now ready to bake!
  9. Bake 15 minutes or until the pretzel crust is a deep golden brown. You want the knots close to the heating element so the pretzel browns, but you also don't want the garlic to burn - so you may want to move the pan to a lower rack after you get a nice brown crust.
  10. Serve with marinara sauce.
Recipe by My Utensil Crock at https://www.myutensilcrock.com/2014/11/06/garlic-parmesan-soft-pretzel-knots/